Vegan Sticky Toffee Pudding Cake

🧂 Ingredients

• 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))
• 150 g dairy free cream**
• 150 g dark brown sugar

Instructions

• 1 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).
• 2 Warm the dairy free milk in a saucepan until hot and then remove it from the
  heat.
• 3 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.
• 4 In a large mixing bowl [https://geni.us/avvlargemixingbowl] cream the margarine
  and sugar until light and fluffy.
• 5 Add the date and milk mixture from the saucepan, along with the flour and melted
  coconut oil [https://geni.us/avvcoconutoil]. Stir the mixture until combined.
• 6 Transfer the mixture to the lined cake tin.
• 7 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.
• 8 In a small saucepan melt together the sugar and cream over a medium heat for
  around 5 minutes until bubbling gently.
• 9 Remove the sauce from the heat and set it aside to cool slightly.
• 10 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!).

Nutrition Info