Vegan Sticky Toffee Pudding
A beautiful moist date sponge cake with an indulgent toffee molasses sauce served with dairy free ice cream, the perfect way to finish any meal.
Ingredients
- 2 tbsp Milled flax seeds
- 6 tbsp water
- 200 g Pitted dates
- 200 ml Boiling water
- 80 g Sunflower oil
- 1 tsp Vanilla bean paste
- 2 tbsp Black treacle
- 150 g Plain flour
- 50 g Caster sugar
- 1 tsp Bicarbonate of soda
- 1 tbsp Baking powder
Toffee Sauce
- 260 g Golden caster sugar
- 90 g Coconut cream
- 90 g Almond milk
Instructions
- Preheat the oven to 160°C fan/180°C/gas mark 4.
- To make the toffee sauce, heat the golden caster sugar on a medium heat until it has all melted and turns a golden dark amber colour.
- Then remove from the heat and stir in the coconut cream.
- Stir in the almond milk and keep stirring until everything has dissolved (you may need to put it back on the heat for a couple of minutes).
- To make the cake batter, place the pitted dates in a bowl of boiling water for 10 minute to soften.
- Once they have softened, drain from the water and place in a blender, with the sunflower oil, vanilla extract and black treacle and blitz until they form a sticky liquid.
- Pour into a bowl and mix with the plain flour, caster sugar, bicarbonate of soda and baking powder.
- Pour the mixture into a 7 inch square lined tin and bake in the oven for 25-30 or until a skewer comes out clean.
- Once cooked, pour over half of the toffee mixture and allow the cake to cool slightly. Serve a slice on a plate with a scoop of dairy-free ice cream and more toffee sauce.