- Serves Approximately 12
- Preparation Time 14 Minutes
- Cooking Time 45-55 Minutes
Sticky toffee pudding is an absolute firm favourite when it comes to great stick to your ribs British puddings. Rich, indulgent and naughty. It conjurs up to me cold autumnal weather, dressed up warm and cosy or cooking in the kitchen with the rain and wind battering the windows. Now, with this cake version, I can have a slice in the afternoon with a cup of coffee. It contains the same aromatic aromas and richness.
As a long time insomnia sufferer, this was an idea I decided to try at 5 a.m one morning. I was so pleased it turned out so good, the first time. Baking half-asleep works for me it seems.
This is such a come back for another slice cake. It is
Everything you want in a cake, and definitely worth the calories.
This time I decided to add a teaspoon of ginger, and I am so glad I did. Normally I don’t add this to my pudding but by adding the spice, it does set your taste buds tingling, which is not a bad thing to me.
I made this cake using gluten-free Dove Farms self-raising flour, but it would work just as well using non-gluten-free flour.
- 100 g of room temperature vegan butter
- 200 g of dates
- 1 tsp of bicarbonate of soda
- 150 ml of boiling water
- 175 g of soft brown sugar
- 9 tbsp of aquafaba *see notes*
- 200 g gluten-free self-raising flour
- 100 g of black treacle
- 1 tsp of ginger powder
- 200 g of sieved icing sugar
- 200 g of vegan butter ( I used Vitalite)
- 200 g of caramel sauce, either shop-bought or your own, I used Natures Charm coconut caramel sauce, as I didn’t have the time to make my own. My recipe I will pop below as well.
- 1/4 cup of odourless coconut oil
- 1/4 cup of maple syrup
- 2 tbsp of almond butter
In a microwaveable bowl, melt together the maple syrup and coconut oil. Whisk in the almond butter until thick and smooth. Try and keep from eating it before you use it.
- I have used OGGs aquafaba in this recipe, you could also use the liquid from a can of chickpeas. You could also use a powdered egg replacement or 3 tbsp of ground flaxseeds mixed with 9 tbsp of hot water and set aside until it becomes a gel-like consistency.
- I made this cake using gluten-free Dove Farms self-raising flour, but it would work just as well using non-gluten-free flour.
- Preheat the oven to 180 C and line a 2 lb loaf tin with baking parchment.
- Add the dates to a bowl along with the bicarb. Pour over the boiling water. Leave to sit for 10-15 minutes and then blitz it all together into a puree using a blender or food processor. Set to one side.
- Add the butter and sugar, and using an electric mixer beat until it is light and creamy. Pour in the aquafaba a little at a time until completely incorporated.
- Next, add the flour, treacle, ginger and date puree in the mixture and beat again until smooth.
- Pour into the loaf tin and place into the oven. Bake for 40-45 minutes, or until baked through. If the cake is browning too much, place a sheet of foil over the top of the cake to prevent this happening.
- While the cake is in the oven baking it is time to make the buttercream.
- Leave the cake to cool in the tin for 10 minutes until you turn it out onto a cooling rack.
- Roasted Fresh Tomato Sauce
- We all Scream for Ice Cream
- Vegan (Tofu) Schnitzel
- “Cheese” and Tomato Tartlets
- Coffee & Walnut Cupcakes
If you make this, don’t forget to tag me on twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your comments too.