Lilac Bakes – Vegan Sticky Toffee Pudding

Our vegan challenge is still in full flow and we’re discovering plenty of amazing new alternatives to dairy, as well as baking our own treats! This week Karen took to making her favourite dessert vegan style, sticky toffee pudding! We can all confirm that it tasted gorgeous and we’re hoping Karen might make another…

Interested in recreating your own vegan sticky toffee pudding? It’s super simple and prep took less than 15 minutes. Here’s how to make it!

Ingredients:

200g dates (roughly chopped)

1.5 cups of almond or coconut milk

1/2 tsp baking soda

1/4 cup vegan butter (we use PURE)

1/2 cup unpacked brown sugar

3/4 cup chopped pecans (toasted)

1/2 tsp ground cinnamon

1/4 tsp salt

1 1/4 cup of wholewheat flour

 

For The Sauce:

1/4 cup + 2 tbsp rice or maple syrup

1/4 cup + 2 tbsp brown sugar

3 tbsp vegan butter

1 tbsp vanilla extract

1 tbsp almond or coconut milk

Salt to taste

For the cake:

  1. Preheat the oven to 375f and toast your pecans
  2. Grease 9/8″ square pan
  3. In saucepan heat 1.5 cups of milk to low boil
  4. Add in chopped dates. Reduce heat to low and cook for 1 min.
  5. Remove from heat, stir in baking soda (it should froth)
  6. In a large bowl, whisk butter with brown sugar, add in date and milk mixture.
  7. Add dry ingredients – cinnamon, salt, 1/2 cup of pecans and flour. Stir until combined in pan
  8. Bake for 27-28 mins or until cooked

 

For The Sauce:

  1. Whisk all ingredients together and bring to low simmer – whisking frequently
  2. Heat for 5 minutes gently – then set aside
  3. Let the cake cool for a few minutes then prick with a skewer all over
  4. Pour 2/3 of sauce on top of cake and smooth out with spoon
  5. Serve portions, drizzle with remaining sauce and sprinkle over the remaining pecans

 

And finally – add soy cream or vegan ice cream to serve and most importantly, ENJOY!