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One-Pot Pecan Sticky Toffee Pudding
[Vegan]

CM By: Clémence Moulaert

Author Bio

After turning vegan, I discovered a particular talent for baking delicious cruelty-free cakes and cookies.... Read More

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One-Pot Pecan Sticky Toffee Pudding [Vegan]

Dairy Free

When I want comfort, I want it now, and with as few dishes as possible, if you please. Cue this one-pot sticky toffee pudding with buttery pecans and oodles and oodles of caramel. If you want it extra quickly, you may need to use a blender or food processor to... Read More

Ingredients You Need for One-Pot Pecan Sticky Toffee Pudding [Vegan]

For the pudding:

2 cups pitted dates, roughly chopped
3/4 cup just boiled water
1 + 1/3 cups organic plain white flour
1/4 cup, tightly packed soft brown sugar
1 tsp baking powder
1/4 tsp ground cinnamon
1/3 cup vegan butter, softened at room temperature
2/3 cup soy milk
1 tsp black treacle (molasses)
1/4 cup pecan nuts

For the caramel sauce:

1 cup organic coconut milk
1/4 cup, tightly packed soft brown sugar

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How to Prepare One-Pot Pecan Sticky Toffee Pudding [Vegan]

Soak the chopped dates in the boiled water until the water is tepid, or about an hour, then mash with a fork until you obtain a rough and chunky paste. If you are pressed for time, soak the dates only for twenty minutes and blend them with the water for a few seconds.
Pre-heat the oven to 350º. Line or grease a 28cm (11 inch) round cake tin.
Combine the soft brown sugar, date paste and vegan butter in a large mixing bowl, using a wooden spoon. Mix in the soy milk and treacle (molasses). The mixture will look like it’s separating at this point, which is perfectly normal and nothing to worry about. This is a messy cake batter.
Fold in the plain flour, baking powder, ground cinnamon and chopped pecans.
Pour into the cake tin and bake for 25 minutes.
Meanwhile, prepare the caramel sauce. In a medium-sized saucepan, dissolve the soft brown sugar in the coconut milk, stirring continuously to prevent any burning. Keep the saucepan on medium to high heat, watching carefully so that it doesn’t burn or boil over. Over the next 15-20 minutes, the caramel sauce will reduce approximately by half; it should be thick and sticky on your wooden spoon. Remove from the heat when done.
Cool the cake on a wire rack until it is just slightly warm to the touch. Stab all over with a fork, then pour over two thirds of the caramel sauce. If serving immediately, scoop out large pieces straight from the tin and serve with vanilla ice cream or custard and a drizzle of the remaining caramel sauce. (Or slice neat pieces if you want, but it’s more fun to keep it messy.) Top with extra pieces of pecans.

If keeping for later, pour all of the sauce over the cake, let it cool completely, and reheat in the microwave or oven before serving with ice cream or custard.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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