Vegan, quick & easy.
Ever wondered how to make a moist, sweet and extremely luxurious sticky toffee pudding…well now you can!
Sticky toffee pudding has been one of my favourite desserts since I was young and still is to this day.
This pudding is absolutely scrumptious.
Tuck into a classic British dessert..the vegan way!
I am over the moon to show you my brand new and extremely beautiful oven.
It’s from DeDietrich, and is basically the Tesla of oven’s- it’s insane!
I got the rose gold & black, which is fitted into my kitchen unit.
It has a large touch screen, which is clear to read with loads of options- including:
-12 cooking functions
-Soft close door
-Rose gold turner
-6 shelf levels
-35 auto recipes
+ loads more!
Check out their range of ovens here, perfect for any baker- I personally highly recommend it!
I used the sponge setting to help me make this scrumptious sponge cake! It cooked the sponge beautifully, giving it a gorgeous golden colour!
This cake looks absolutely stunning, tastes exquisite and is perfect for sharing, especially during the holidays/Christmas. Enjoy it warm or cold, with custard, dairy-free cream or ice-cream!
As it’s jam-packed full of moorish, sticky toffee, you’ll want another slice…I’m sure!
Preparation- 25 minutes
Baking time- 28-30 minutes
Ingredients for the sponge
-480ml of almond milk (I use unsweetened)
-2 teaspoons of apple cider vinegar
-425g of self-raising flour
-440g of golden caster sugar
-1 teaspoon of baking powder
-1 teaspoon of bicarbonate of soda
-2 teaspoons of ground cinnamon
-1 teaspoon of ground ginger
-150g of pitted dates (soaked and drained)
-40g of black treacle
-120g of coconut oil (melted)
Ingredients for the toffee sauce
-180g of golden caster sugar
-65g of coconut milk (cream only)
-60ml of dairy-free milk (I use almond milk)
To make the sponge
Step 1- Preheat your oven to 180 degrees c and line a 24×24 square tin with grease-proof paper.
Step 2- De-stone the dates and place them in a bowl of hot water and allow to soak for 20 minutes.
Once soaked, drain them, then pop them into a food processor/blender and whizz up until mushy/soft.
Step 3- In a bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.
Step 4- In a large mixing bowl, sift the flour, sugar, baking powder, bicarbonate of soda, ground cinnamon and ground ginger.
Mix well to combine.
Step 5- Add the melted coconut oil into the ‘buttermilk’ and whisk to combine.
Step 7- Fold in the dates.
Step 8- Pour the batter into the lined tin.
Make sure to tap the tins on the worktop to remove any air bubbles.
Step 9- Pop the sponge into the centre of the preheated oven and bake for around 28-30 minutes.
You will know it’s done when you put a knife or skewer in and it comes out clean and it is springy to the touch.
To make the toffee sauce
Step 1- Place the sugar into a large pan over low/medium heat, stirring continuously until it begins to dissolve, then turn off the heat.
This will take around 10-15 minutes.
Step 2- When it’s golden and liquid, add in the coconut cream and stir vigorously.
It will steam and bubble but keep stirring.
Step 3- Once the toffee cools down, pour in the dairy-free milk, stir until everything is dissolved.
Step 4- Place the pan back onto a low/medium heat bring it back to the boil.
It will begin to bubble, just keep stirring.
Stir for around 1-2 minutes.
Step 5- Turn the heat off and pour into a heatproof bowl. Then, when cool pop into the fridge.
I like to allow my toffee to set overnight.
It turns into a thick and glossy sweet toffee sauce.
Drizzle over the sponge and enjoy.
You can store the toffee sauce in a jar in the fridge. It will last up to a week.
Store the sponge in a sealed container in the fridge and enjoy within a few days. …
Shop the whole ‘DeDietrich’ range here.
A huge thank you to DeDietrich for collabing on this recipe with me!
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