Vegan Utopia Sticky Toffee Pudding

September 6, 2010 by Keri

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…

Vegan Dessert Recipes

Sticky Toffee Pudding
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

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.

Vegan Dessert Recipes

Vegan Dessert Recipes

Vegan Dessert Recipes

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I Eat Trees is a blog featuring my adventures in all things vegan. My favorite recipes, snack food finds, and restaurant trials are all on the menu so enjoy!

Comments

  1. you are such a tease…i am drooling all over my keyboard :)

  2. Sava says:

    Oooooh..
    That looks amazing.

    I am drooling pretty bad, too ;P

  3. Wow!! I have never had sticky toffee pudding, vegan or not, but this looks fantastic! It’s perfect weather for a dessert like this, too… I have to make it soon!

  4. Haha. Wow. I think i might be making this one pretty soon.It looks amazing. Thanks for posting it Mrs.Keri ^_^

  5. Karen says:

    this is such a neat blog! =)

  6. Noelle says:

    SO sinful! I am so glad you shared this because I might make this for company. It has way to much sugar for my crazy life right now. I am having allergies to sugar right now. So sad. Glad you had a great recipe experience!

    • Keri says:

      They’ll love it. It’s like cake and melted caramel… I’m honestly eating a piece right now. Haha! It’s definitely my new favorite dessert recipe.

  7. Oh wow. That just went straight to the top of my to-bake list!

    Could I sub anything for the vegan butter/marg? Thanks :)

    • Keri says:

      Hmm.. I’ve seen many people say they always sub vegetable oil for the vegan butter, so I’m sure it can be done. I’d probably Google it to see if it’s a 1:1 ration, though. Hope this helps! :)

  8. Stephanie says:

    Just made this last night and I must say it is AWESOME. Very, very similar to the non-vegan version,m which I love. Next time I will try using coconut milk instead of the soy creamer for the sauce to see if it will thicken a little more and have less of a soy taste (which wasn’t that strong at all, I’m just sensitive to it).
    Thanks for a fantastic recipe!