Sticky toffee pudding cake


A moist date and pecan infused sponge served with a sticky, smooth toffee sauce.



The sauce seeps into the fluffy sponge, making it sticky and sweet - a true classic British dessert!




Sponge

150g dates

150g pecans

150ml boiled water

150g light brown sugar

175g dairy free butter

180ml unsweetened almond milk

50g almond butter

230g self raising gluten free flour

30g vanilla vegan protein powder (can sub for extra flour)

1 tsp bicarbonate of soda

1 tsp baking powder

1.5 tsp ground cinnamon

Pinch of ground nutmeg

Pinch of ground ginger

1 tsp caramel extract


Toffee sauce

225g coconut cream

75g light brown sugar

2 tbsp almond butter

1 tsp caramel extract


Preheat oven to 160c.

Place dates and pecans in a small bowl with boiled water. Leave to soak for 10-15 minutes until soft.

Once soft, drain the excess water and add the date/pecans to a food processor with the milk and almond butter. Blend until smooth.

In a larger bowl or stand mixer, whisk the sugar and butter until pale and fluffy. Add in the date mixture and whisk until combined.

Sift in the flour, protein powder, baking powder, bicarb of soda and spices. Fold until just combined, don't over mix.

Pour into a well greased bundt pan.

Place into the oven for 25 minutes, remove and cover with tin foil. Put back into the oven for another 20 minutes, until cooked through.

Leave to cool for 20 minutes before turning onto a cooling rack.

To make the toffee sauce, add all of the ingredients to a small saucepan and bring to the boil. Whisk continuously until starting to thicken.

Drizzle over the cake.



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