This recipe was inspired by my Ouma Jo’s famous sticky toffee pudding. Whenever there was a family occasion, you could count on it that we would get to indulge in this delicious treat! In afrikaans culture, the sweetness levels can be really intense, so I’ve taken that down a notch, but it’s still deliciously sweet and so comforting!
I really, really love how sticky this pudding is, trust me when I say you don’t need to worry about it being dry. The sponge is extra moist because of the addition of coconut milk, which I’ve found makes bakes extra fudgey, and then to top it off the toffee sauce seeps through really easily, so you get a little bit in every bite. It’s been a regular in our household this winter, because it’s just a delicious, hearty and unpretentious dessert loved by young and old alike and I’m quite confidant it will become one of your favourites too!
If your making this ahead of time, simply reheat the pudding for 20 minutes in the oven at 180c, it makes it extra sticky, so I always do it this way! It also freezes well, so its the perfect make ahead dessert for a special occasion ( find freezing instructions in notes section )
Vegan Sticky Toffee Pudding
Date cake ingredients:
- 200 g dates (preferably fresh and pitted)
- 100 ml boiling water
- 1 cup coconut milk
- 1 tsp vanilla essence
- 1 tsp bicarbonate of soda
- 115 g margarine
- 100 g brown sugar
- 200 g flour
- 1 1/2 tsp baking powder
- 1 tsp ginger
- 1 tsp cinnamon
- 1 tsp nutmeg
- 120 g margarine
- 150 g brown sugar
- 200 ml soy/milk of choice
- 1/2 tsp vanilla essence
- Preheat oven to 180c and grease a deep baking dish, set aside.
- Add roughly chopped dates to asaucepan with water and coconut milk. Allow to simmer until dates are soft and broken apart ( about 20 mins ) stir occasionally.
- Remove from heat and stir in the vanilla, then add the bicarb ( the mixture will start to foam) Stir well and allow to cool down.
- Sieve together the flour,baking powder,salt and spices, then whisk to make sure everything is evenly distributed.
- In a mixing bowl, beat together the margarine and sugar until pale and creamy. Add the dates and mix until combined.
- Gently fold in the dry ingredients until you have a smooth thick batter.
- Pour into prepared baking dish and bake for 45-50 minutes ( the cake should slightly bounce back when pressed on the surface )
- Remove from oven and get working on the toffee sauce.
- Melt margarine and add sugar. Stir over medium heat until mixture starts to bubble ( 4 mins )
- Add milk of choice, and stir for a few minutes, until sugar has dissolved.
- Allow to simmer away for 5 more minutes and until slightly thickened, then remove from heat. Stir in vanilla and a pinch of salt.
- Let cool for a few minutes before using ( the colder it gets the thicker it will be, we want it to be like a syrup when pouring over the sponge)
- Use a sosatie stick to poke holes all over the cake.
- Spoon warm toffee sauce over cake. Do this in batches by spreading it evenly over the entire surface area and allowing the sauce to soak in before adding more.
- Reserve about 1/4 of the sauce for serving.
*Notes: If you will be freezing it for later use, allow to cool down and then wrap well in tinfoil. On the day you will be serving it, allow to thaw completely and reheat for 20 minutes at 180c .