The other day I wrote an article about eating well while traveling…see it’s right here. Turns out I still have some learning to do. I kind of forgot about my insatiable sweet tooth when preparing for the trip. So my mom and I had to make an emergency drive into the closest town to satisfy these cravings. The result…Sticky Toffee Pudding.
This is something I have been wanting to make for some time. I have worked in three bakeries: a grocery store, a cafe, and a fine dining restaurant. These various bakeries had little overlap in the menus, but there was always a demand for Sticky Toffee Pudding. And no matter where I worked, that Sticky Toffee Pudding made my mouth water when it came out of the oven. So the other day I took this recipe from David Lebovitz and veganized it. Here’s what I did:
Preheat the oven to 350F. Lightly oil a small loaf pan or muffin tin (If using a muffin tin, it should make 6 individual cakes). Set aside.
To make the toffee sauce bring all ingredients (coconut milk, brown sugar, molasses, and salt) to a boil, stirring often. Once boiling lower heat and simmer, stirring constantly for about five minutes until mixture thickens (should coat the back of a spoon). Pour half the sauce into the prepared dish and stick in the freezer while making the pudding cake.
Chop dates and combine with water in a medium saucepan. Bring water to boil. Remove from heat and stir in the baking soda. Set aside.
In a small bowl mix together flour, baking powder, and salt. In a separate bowl cream together margarine and granulated sugar until light and fluffy. In a blender mix whole flax seeds with 3 Tbsp water until the flax seeds are broken up and the mixture becomes thick and gooey like a whisked egg. While mixing, slowly add flax seeds/water to margarine/sugar mixture, beating until it comes together. Add vanilla.
Now it’s time to bring it all together. In two batches add first the flour mixture followed by the date mixture into the sugar/butter. Mix until combined but do not over-mix. Remove pan from freezer and scoop batter into dish. Bake for 30-40 minutes (until a knife comes out clean). Let cool slightly.
Turn cake upside down and let it slide out of pan. Top with extra toffee sauce.
I made a small amount of coconut whipped cream with the can of coconut milk I already had open and it made an excellent creamy addition to the rich toffee cake.