This vegan Sticky Toffee Pudding Cake has a rich, sweet and moist sponge filled with sticky dates to give a succulent dessert-cake that is topped with a creamy toffee sauce on serving. This beautifully soft cake is made using a traditional and highly popular recipe from my parents’ restaurant many moons ago, veganised to give a delicious dessert without the need for dairy or eggs.
When this beauty is in the oven it gives off an incredible caramel aroma during baking!
This recipe makes a large cake so we recommend making this cake in a deep cake tin, such as a springform or a bundt tin like we used here. Serve it in slices drizzled with our simple 2-ingredient toffee sauce and if you’re feeling extra fancy – a scoop of vegan vanilla ice cream!
This Sticky Toffee Pudding Cake is:
Sweet and soft
Beautifully moist
Filled with sticky dates
Richly flavoured with tones of caramel and toffee
And served with a simple 2-ingredient toffee sauce.
I hope you LOVE this recipe – be sure to tag me on Instagram when you make it @aveganvisit 🙂
The Video Recipe:
The Sticky Toffee Pudding Cake Recipe:
Sticky Toffee Pudding Cake
Ingredients
For the cake:
- 440 ml dairy free milk
- 500 g dates (chopped (pitted weight)*)
- 5 tsp instant coffee granules
- 5 tsp bicarbonate soda
- 1 tbsp vanilla essence
- 200 g dairy free margarine
- 375 g soft light brown sugar
- 560 g self raising flour
- 100 g coconut oil (liquid (melted and cooled to room temperature))
For the toffee sauce:
- 150 g dairy free cream**
- 150 g dark brown sugar
Instructions
For the cake:
- Preheat the oven to 170°C fan (190°C conventional / 375°F / gas mark 5) and grease and line a large springform cake tin (20 cm / 8"). Alternatively you could use a bundt tin like we did here (ours was 25cm / 10" diameter).
- Warm the dairy free milk in a saucepan until hot and then remove it from the heat.440 ml dairy free milk
- To the saucepan add the chopped dates, coffee, vanilla and bicarbonate soda. Stir the mixture together - you should see it foam up a bit when the bicarb is added. Set this aside to let it cool slightly.500 g dates, 5 tsp instant coffee granules, 1 tbsp vanilla essence, 5 tsp bicarbonate soda
- In a large mixing bowl cream the margarine and sugar until light and fluffy.200 g dairy free margarine, 375 g soft light brown sugar
- Add the date and milk mixture from the saucepan, along with the flour and melted coconut oil. Stir the mixture until combined.560 g self raising flour, 100 g coconut oil
- Transfer the mixture to the lined cake tin.
- Bake until a skewer inserted into the centre of the cake comes out clean (be sure to take the skewer right to the bottom of the cake). This should be around 45-55 minutes depending on the depth of your cake tin. Our bundt cake took 55 minutes but we recommend testing with the skewer from 45 minutes onwards.
For the toffee sauce:
- In a small saucepan melt together the sugar and cream over a medium heat for around 5 minutes until bubbling gently.150 g dark brown sugar, 150 g dairy free cream**
- Remove the sauce from the heat and set it aside to cool slightly.
- Serve your cake in generous slices with a drizzle of warm toffee sauce (and a scoop of vegan vanilla ice cream if you're going all out!).
Video
Notes
Nutrition
Tara
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
