We have a birthday coming up in
few months and as Mom I get to try out new cake recipes with just cause! In my quest for the perfect vegan desert for my soon to be 3 year old, I came across this amazing recipe in a book called
Sweet Utopia. This book is full of amazing and delectable desserts for people who are vegan and since my son is allergic to dairy and milk this book is also perfect for those with allergies!
Now about the cake it amazing light and rich topped with a warm and sticky brown sugar sauce. Now, I am not one to go back for seconds but this cake is so addicting everyone ate seconds and then we finished the whole thing up within 4 hours of being made! Yeah, I know we sound crazy but it really is amazing and was truly simple to make!
Ingredients:
Date Mixture:
2 cups chopped dates
2 cups water
Cake:
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups powdered sugar
1/2 cup vegan butter substitute, at room temperature
1/4 cup soymilk
1 teaspoon white vinegar
Sticky Sauce:
2 1/2 cups brown sugar
1 cup vegan butter substitute
1 cup vanilla soy creamer, or 1 cup plain soy creamer plus 1/2 teaspoon vanilla extract
Directions:
To make the date mixture, combine the dates and water in a small saucepan and simmer until the dates soften, about 5 minutes. Set aside to cool; do not drain. When cool, process in a blender or food processor until smooth.
To make the cake, preheat the oven to 350 degrees and oil and flour a 9 x 13-inch baking pan. Combine the flour, baking powder, baking soda, and salt in a bowl. In a separate large bowl, combine the sugar and vegan butter substitute and beat with a wooden spoon until fluffy. Beat in the soymilk and vinegar. Stir in the flour mixture and date mixture and mix until smooth. Pour the batter into the prepared pan. Bake for about 35 minutes, or until the cake is light brown and a toothpick inserted into the center comes out clean.
To make the sauce, combine the sugar, vegan butter substitute, and half of the soy creamer in a medium saucepan and mix well. Bring to a boil, stirring often with a wooden spoon. Remove from the heat and let cool slightly. Whisk in the remaining soy creamer. If you are using plain creamer, stir in the vanilla extract.
To serve, poke many holes in the top of the cake using a fork and pour half of the sauce over the top, allowing it to soak into the cake. Cut the cake into 3-inch squares. Keep the remaining sauce hot and spoon over the warm cake. Sotre leftover suace and cake tightly covered in the refrigerator.
