Vegan Sticky Toffee Pudding
Recipe by
@healthbychels
@healthbychels
Medium
55 minutes
INGREDIENTS:
Ingredients:
- For the cake:
- 225g dates
- ¾ cup hot water
- 100g Crackd® The No-Egg-Egg®
- 100g vegan butter
- 150g light brown sugar
- 150g plain flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
For the sauce:
- 120g vegan butter
- 100g brown sugar
- 100ml plant-based cream
METHOD:
- Chop dates into pieces and soak in hot water for 1hr. Place the dates into a blender/food processor and blend until smooth.
- Cream the 100g butter and 150g brown sugar together until light and fluffy, then pour the mixture in the Crackd liquid and beat again until smooth (don’t worry if it separates a little).
- Fold the mixture into the plain flour, baking powder and cinnamon. Once combined, fold into the date paste.
- Pour the mixture into a greased baking dish, and bake at 180C for 25-30 minutes.
- To make the sauce, melt the 120g butter, 100g sugar and cream in a saucepan over medium heat for 3-5 minutes. Remove from heat before it boils and set aside.
- Once the cake comes out of the oven, poke holes in the top and pour over half the sauce and let it soak for 10 minutes.
- Serve your Sticky Toffee Pudding with leftover sauce and ice cream!
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