One cannot look away from a well made Sticky Toffee Pudding, its the definition of a dessert especially paired with a great Toffee Sauce and ice-cream.
Makes 14-16 cupcakes.
TIPS:
Add chopped dates for bite but use pureed dates for the mix.
You can bake a bigger cake or divide into cupcakes like I did!
Preheat oven so they rise, being eggless they need all the extra help!
I put it all in grams so you can just measure straight into the bowl for super quick cake making.
You can substitute the vegan eggs with normal eggs, 1 tbsp of linseed per egg.
Always opt for the best ingredients if you can!
Poke a hole post cooking for the sauce to enter in nicely.
INGREDIENTS:
Cake:
Date Puree (basically blended dates with hot water) - 280 g
Dates - 5-6 finely chopped
Coconut Oil - 80g
EVO Oil - 10 g
Ground Linseed - 3 heaped tbsp or 3 eggs
Hot water
Cane Raw Sugar - 40 g
Agave Syrup - 10 g (swap for any liquid form sugar like Honey, Maple Syrup)
Oat Flour - 110g
Almond Flour - 40g
Rice Flour - 30g
Cornflour - 10g
Baking Soda - 1 tsp
Lemon Juice - 1/2
Brown Miso - 1 tsp
Sauce:
Coconut Milk (Can) - 2
Raw Cane Suga - 100 g
Brown Miso - 1 tbsp
METHOD:
Put oven at 180* Fan.
Chop the dates.
Make vegan eggs, measure out linseed and mix with hot water until you get a peanut butter consistency.
Whisk sugar, coconut oil and olive oil until you have a smooth batter.
Add eggs, miso and date purée and mix with a spoon.
Add baking powder and lemon juice.
Add flours and mix well.
Divide into preferred baking tray, I opted for cupcakes.
Bake for 30 min or until a deep golden brown. Make the sauce
On medium heat, in a small sauce pan put sugar, miso and coconut milk ( cream part only)
Bring to the boil while stirring.
Will be done within a minute. Set aside
Check on the cupcakes and take out of the oven.
Stick test and poke a few holes and let rest.
Pour the toffee sauce and let rest in fridge.
Can be eaten cold or hot!
Serve with Ice Cream or Fresh Cream!
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