Vegan Sticky Toffee Pudding Recipe

In honor of International Sticky Toffee Pudding Day, our friend (and amazing clinical herbalist), Melanie St. Ours, created this Vegan Sticky Toffee Pudding recipe for you. If you try it, let us know what you think!

Adapted from Smitten Kitchen and VegNews.

Cake

3/4 pound (12 ounces, 340 grams or about 2 1/4 cups) dried dates

2 1/4 cups (530 ml) boiling water

1 1/2 teaspoons baking soda

8 tablespoons (4 ounces or 115 grams) coconut oil (refined or unrefined–both will work here) melted

3/4 cup (150 grams) granulated sugar

2 tablespoons (25 grams) light or dark brown sugar

6 tablespoons aquafaba*

1/4 teaspoon fine sea or table salt

1 2/3 cups (210 grams) all-purpose flour

For the toffee sauce:

1/4 cup plus 2 tablespoons brown rice syrup

1/4 cup plus 2 tablespoons unpacked brown sugar

3 tablespoons vegan margarine

1 tablespoon vanilla

1-2 tablespoons coconut cream (optional, but recommended)

1/4 teaspoon salt

*Aquafaba is the water (that people usually discard) from a can of chickpeas or other beans. It’s often used as an egg replacement. Choose aquafaba from chickpeas or white beans for this recipe. If you use a brand that has a lot of salt, you may want to slightly reduce the salt elsewhere in the recipe.

Make the cake: Pit and roughly chop dates and place them in a heatproof bowl. Pour boiling water over them and stir in the baking soda. Cover the bowl and set it aside for 30 minutes.

Meanwhile, heat oven to 350°F (175°C). Oil a 9×13-inch baking pan.

Blend date-water mixture in a blender or food processor until smooth. In a large bowl, combine the melted oil and sugars and add them to the food processor, followed by the aquafaba, then salt. Puree until thoroughly mixed. Add the flour last, pulsing the food processor until it’s incorporated but being careful not to overmix. Pour the batter into the prepared pan and bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean.

Make the sauce: Combine all ingredients in a medium-sized saucepan. (Err on the side of using a bigger pan than you think you’ll need to prevent any accidental spillover while the sauce boils.) Bring to a simmer over medium-low heat. Whisk for about 5-8 minutes.

To serve: Once cake has cooled slightly, prick the top all-over with a fork or toothpick. Slice and serve, spooning the sauce generously over each slice.

Thank you, Melanie!

 

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