Dairy Free Sticky Toffee Pudding
A warm, comforting dessert with rich caramel flavor and a soft, tender texture. It is a lovely dairy-free treat for sharing.
Equipment
- 8-inch square baking dish
- saucepan
- skewer
Ingredients
For the Date Cake
- 8 oz Pitted Medjool Dates, Chopped
- 1 cup Boiling Water
- 1 tsp Baking Soda
- 6 tbsp Dairy-Free Plant Butter, Softened
- 3/4 cup Dark Brown Sugar
- 2 Large Eggs
- 1 tsp Pure Vanilla Extract
- 1 1/2 cups All-Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Fine Salt
For the Toffee Sauce
- 1/2 cup Dairy-Free Plant Butter
- 3/4 cup Dark Brown Sugar
- 3/4 cup Full-Fat Coconut Cream
- 1 tsp Pure Vanilla Extract
- 1/4 tsp Fine Salt
Instructions
- Place the dates in a bowl, pour over the boiling water, and stir in the baking soda. Let the mixture soften for 15 minutes, then mash it into a thick, textured puree.
- Preheat the oven to 350 F and grease an 8-inch square baking dish. Beat the plant butter and brown sugar until fluffy, then beat in the eggs one at a time and add the vanilla.
- Whisk the flour, baking powder, and salt in a separate bowl. Fold the dry ingredients and softened date mixture into the butter mixture just until evenly combined.
- Spread the batter in the prepared dish and bake for 30 to 35 minutes, until the center springs back when gently pressed. Let the cake rest for 10 minutes.
- Combine the plant butter, brown sugar, coconut cream, vanilla, and salt in a saucepan. Simmer over medium-low heat for 4 to 5 minutes, stirring frequently, until glossy and slightly thickened.
- Poke deep holes across the warm cake with a skewer and slowly pour one-third of the toffee sauce over the top. Let the sauce soak in for 10 minutes.
- Serve the sticky date cake warm with the remaining toffee sauce spooned generously over each portion.
Nutrition
Serving: 1servingCalories: 473kcalCarbohydrates: 72gProtein: 5gFat: 18g