Vegan Sticky Toffee Cake

Chris Shoebridge

Vegan Sticky Toffee Cake

If you’re going to be indoors for winter, you might as well enjoy amazing vegan desserts.

Serves: 6

You know who loves sticky toffee cake? Everyone, but, more specifically, Madonna. At least that’s what we’ve heard. These tasty treats are also popular at the Veganuary headquarters, which is why we’re sharing this recipe for the most delicious cruelty-free holiday season ever.

What you need:

For the cake:
1½ cups dates, pitted
1 cup vegan milk
½ cup water
1 teaspoon baking powder
¾ cup vegan butter
¾ cup light brown sugar
1½ cups white self-rising flour
⅛ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cinnamon
6 walnut halves, for garnish

For the toffee sauce:
¾ cup corn syrup
1 cup vegan butter
1 ½ cups brown sugar
1 teaspoon vanilla extract
½ cup soy creamer

What you do:

  1. For the cake, into a small saucepan, chop dates into quarters and cover with milk and water, and simmer until soft. Remove from heat and stir in baking powder, which will froth as you add it to date mixture. Leave to cool approximately 15 minutes.
  2. Preheat an oven to 375 degrees. Grease and line a 8 x 8-inch shallow cake pan and line with parchment paper. Beat together butter and sugar until creamy. Add date mixture and stir.
  3. Into sieved flour, mix spices. Fold flour into cake mixture and spoon mixture into prepared pan. Bake in pre-heated oven for 30 minutes or until the cake bounces back when pressed.
  4. For the sauce, into another small saucepan, melt syrup, butter, sugar, and vanilla. Simmer 5 minutes without stirring. Leave to cool slightly, and then stir in creamer.
  5. Poke pudding all over and pour half sauce over cake. Serve remaining with the cake add walnuts to decorate.
For more cake recipes, read: