Preheat the oven to 180°C.

Add the oat milk to a jug and tip in the apple cider vinegar.

Finely chop dates and add to a pan. Add roughly 120ml of water and simmer for 5 minutes until the dates are moist and have absorbed the majority of the water, remove from heat, and then blitz two-thirds of this to a paste.

In a large mixing bowl, mix the flour, sugar, ginger, bicarb, cinnamon and nutmeg with a pinch of salt.

Tip in the oat milk mixture and beat together, add the date puree and the chopped dates, the vanilla, treacle and vegan butter. Beat together, tip into a lined loaf tin and bake for 45-50 minutes, a skewer inserted should come out clean.

To make the coconut caramel, tip the coconut milk into a pan and add the sugar. Bring to a boil and reduce by one-third. Add a big pinch of salt and keep warm.

To make the custard, blend plantain with milk until smooth, pour into a saucepan, add the remaining ingredients, cook over a low heat till glossy and custard-like consistency. Set aside.

Allow the cake to cool for 10-15 mins before tipping out. Cut into slices and finish with the custard and plenty of the coconut caramel.