Vegan Sticky Toffee Pudding
Moist sponge cake with dates, drizzled with warm toffee sauce. This classic British dessert is the ultimate comfort food!
Ingredients
Vegan Toffee Cake
- 185 g dates
- 125 ml boiling water
- 225 ml oat milk
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- 115 g unsalted plant-based butter
- 115 g light brown sugar
- 200 g self-raising flour
- 1 teaspoon bicarbonate of soda baking soda NOT baking powder
- 2 teaspoons ground ginger
- Pinch nutmeg
- 40 g black treacle
Vegan Sticky Toffee Sauce
- 150 g light brown sugar
- 120 g unsalted plant-based butter
- ½ tablespoon black treacle
- 220 ml plant-based cream
Instructions
Toffee Cake
- Chop your dates into chunky pieces, add to a bowl and cover with boiling water, soak for 10 minutes
- If you would prefer to not have chunks of dates in the cake, you can chop the dates finer or even blend them.
- Prepare the vegan buttermilk by adding the milk, vanilla essence and apple cider vinegar to a jug or bowl. Mix to combine and leave to thicken.
- Preheat the oven to 160°C fan/180°C (320°F convection /356°F). Prepare a cake tin with parchment paper. We used a 20cm square oven-proof spring-form cake tin.
- In a large bowl cream the butter and light brown sugar together until pale and fluffy.
- Add the flour, bicarbonate of soda, ground ginger, and nutmeg to the bowl and combine everything.
- Now add the vegan buttermilk and treacle then fold gently to incorporate. Try not to over mix the batter.
- Next add the dates along with the soaking liquid, gently folding through the mixture.
- Transfer to the prepared cake tin and cover with tin foil.
- Bake the pudding in the perheated oven for 30 mins. Remove the foil and bake for a further 20 minutes or until a skewer inserted comes out clean.
Toffee Sauce
- Meanwhile, make the vegan toffee sauce.
- In a medium pan, combine the light brown sugar and unsalted plant-based butter.
- Cook over medium heat, stirring constantly, until the butter has melted and the sugar has dissolved completely. This should take about 3-5 mins
- Stir in the black treacle until well combined.
- Gradually pour in half of the plant-based cream while continuing to stir.
- Bring the mixture to a gentle boil for 2 minutes, then reduce the heat to low and let it simmer for about 5-7 minutes. Stir occasionally to ensure the sauce doesn't stick to the bottom of the pan.
- Once the sauce has thickened, remove it from the heat and add in the remainder of the cream. The sauce will continue to thicken as it cools.
Serving Sticky Toffee Pudding
- Remove the sticky toffee pudding from the oven. Using a skewer, fork or chopstick poke holes evenly around the cake then pour over half of the warm toffee sauce.
- Reserve the remainder of the sauce for serving.
- Serve the sticky toffee pudding warm with a scoop of vanilla ice cream. Top with a drizzle of warm toffee sauce.
Nutrition
Calories: 756kcalCarbohydrates: 105gProtein: 6gFat: 36g
Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!