Ever wondered how to make a moist, sweet and extremely luxurious sticky toffee pudding...well now you can! The light and chewy sponge cake, topped off with a toffee glaze and drizzle....just divine!! Serve with vegan ice cream for a perfect treat.
Sticky Toffee Pudding [Vegan]
For the sponge:
- 2 cups of almond milk (I use unsweetened)
- 2 teaspoons of apple cider vinegar
- 3 1/2 cups of self-raising flour
- 2 cups of golden caster sugar
- 1 teaspoon of baking powder
- 1 teaspoon of bicarbonate of soda
- 2 teaspoons of ground cinnamon
- 1 teaspoon of ground ginger
- 2/3 cup of pitted dates (soaked and drained)
- 2 tablespoons of black treacle
- 1/2 cup of coconut oil (melted)
For the toffee sauce:
- 3/4 cup of golden caster sugar
- 1/4 cup of canned coconut milk (cream only)
- 1/4 cup of dairy-free milk (this recipe used almond milk)
- For the sponge: Preheat your oven to 350°F and line a 9x9-inch square tin with grease-proof paper.
- De-stone the dates and place them in a bowl of hot water and allow to soak for 20 minutes. Once soaked, drain them, then pop them into a food processor/blender and whizz up until mushy/soft.
- In a bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.
- In a large mixing bowl, sift the flour, sugar, baking powder, bicarbonate of soda, ground cinnamon and ground ginger. Mix well to combine.
- Add the melted coconut oil into the 'buttermilk' and whisk to combine. Add the wet ingredients and black treacle into the dry ingredients and mix. Fold in the dates.
- Pour the batter into the lined tin. Make sure to tap the tins on the worktop to remove any air bubbles.
- Pop the sponge into the centre of the preheated oven and bake for around 28-30 minutes. You will know it's done when you put a knife or skewer in and it comes out clean and it is springy to the touch.
- Place the sponge on a cooling rack and allow to cool fully. Once cool, pop it into a sealed container to keep it fresh before serving.
- For the toffee sauce: Place the sugar into a large pan over low/medium heat, stirring continuously until it begins to dissolve, then turn off the heat. This will take around 10-15 minutes.
- When it's golden and liquid, add in the coconut cream and stir vigorously. It will steam and bubble but keep stirring.
- Once the toffee cools down, pour in the dairy-free milk, stir until everything is dissolved. Place the pan back onto a low/medium heat bring it back to the boil. It will begin to bubble, just keep stirring. Stir for around 1-2 minutes.
- Turn the heat off and pour into a heatproof bowl. Then, when cool pop into the fridge. It's recommended to allow the toffee to set overnight. It turns into a thick and glossy sweet toffee sauce. Drizzle over the sponge and enjoy.
You can store the toffee sauce in a jar in the fridge. It will last up to a week. Store the sponge in a sealed container in the fridge and enjoy within a few days.