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.
2 comments:
Great dessert! Like your son, I am allergic to milk and all milk derivatives. It used to be a hard thing to deal with, because I have a sweet tooth like no other! But I keep finding amazing vegan dessert recipes, and they are SO good! This is one more!
I made this recipe for Thanksgiving this year. I didn't tell my family it was vegan since they would judge it before tasting it. It was GREAT! They all loved it, even my four-year-old nephew and my picky older brother. They even took some home with them.
I made a few changes, but nothing major. Instead of a 9x13 pan I used an 8x8 and a 9-inch circle. All my other pans were being used for dinner. This did not change anything. It actually made it easier since my brother's family was able to take the whole 9-inch pan home for themselves.
I also used whole wheat pastry flour and AP flour mixed. I had about 2 c. of the pastry flour left over from another recipe so I figured I would use it up. This worked great. I wonder if regular whole wheat flour would make the cake dense, but the pastry worked great.
Lastly, in the toffee sauce, I used soy milk instead of soy creamer. It worked perfectly. The recipe makes a lot of sauce, which is good because it is nice to serve extra with the cake.
Also, I wanted to note that I made mine the morning of Thanksgiving (a vegan version) and ate dessert later that night. The cakes worked great even with the gap in serving time. I just took them out of the oven, soaked them in toffee sauce, and set them aside. When we wanted to eat I warmed them in the oven at 200 degrees for about 10-15 minutes to get them warm. I served them plain, but they would be great with vegan 'ice cream' or devon cream.
I will definitely be making this again…and again. I love sticky toffee pudding and this is a great recipe.
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