Vegan Utopia Sticky Toffee Pudding
We got home too late tonight to prepare much of a dinner. I just tossed together whole wheat rotini, marinara, and cooked navy beans, all leftover ingredients from previous meals, and topped off with homemade vegan parmesan .
So all I really have for you tonight is another vegan dessert recipe from Sweet Utopia, but it’s one amazing dessert recipe. I’m so glad Book Publishing Company is letting me share this one with you, because Sweet Utopia‘s Sticky Toffee Pudding (page 44) is the best dessert I’ve had in a long time, and I’ve had some amazing desserts! Delicious, sweet, warm date cake drenched in rich, sticky, buttery sauce…
Sticky Toffee Pudding
- 2 cups chopped dates
- 2 cups water
- 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
- 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
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. Store leftover sauce and cake tightly covered in the refrigerator.