Vegan Sticky Toffee Pudding
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Vegan, British
Serves: 12 servings
Ingredients
  • 8 ounces medjool dates , pitted
  • 1 cup boiling water
  • ⅓ cup vegan butter , room temperature
  • heaping ½ cup light brown sugar, packed
  • 2 tsp almond extract
  • ⅓ cup apple sauce
  • 2 Tbsp Nature's Charm caramel sauce
  • 1⅔ cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ teaspoon salt
  • Toffee Sauce
  • 1½ cups Nature's Charm caramel sauce
  • ⅓ cup vegan butter, melted
  • Cinnamon Whipped Cream
  • 1 can Nature's Charm coconut whipping cream
  • 2 Tbsp powdered sugar
  • 1 tsp cinnamon
  • ⅓ cup chopped pecans, optional for serving
Instructions
  1. Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin or ramekins with vegan butter and a sprinkle of sugar.
  2. Add the dates to the bowl of a food process or blender and pour boiling water on top. Set aside for 5 minutes.
  3. Meanwhile, prepare the batter: Cream together butter and brown sugar. Add the apple sauce, caramel, and almond extract. Mix.
  4. Sift together the flour, baking powder, baking soda, and salt, and then stir into the batter.
  5. Pulse the date mixture in a food processor. Pour date mixture into batter (no need to strain) and fold in gently to combine (don’t over-mix).
  6. Pour batter into the greased pan. Bake for about 13-15 minutes or until toothpick inserted in the center comes out clean or with few crumbs.
  7. Gently warm the caramel sauce. Stir in the melted vegan butter and set aside. In a medium bowl, whip the coconut whipping cream for 2-3 minutes, then add the powdered sugar and cinnamon and whip until mixed. Place in the freezer to chill for 5-10 minutes as needed to thicken, then whip until fluffy.
  8. Serve muffin cakes flat-side up, with warm toffee sauce on top, and a large dollop of cinnamon whip on the side.
  9. Spoon toffee sauce over cake and garnish with chopped walnuts, if desired.
Notes
Store the cakes and sauce (in an airtight container) separately for up to five days in the refrigerator.
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/vegan-sticky-toffee-pudding/