MOIST Chocolate Sticky Toffee Pudding Cake with Toffee Frosting – No eggs, No dairy!
This ridiculously molten chocolate sticky toffee pudding cake features a moist and soft chocolate date cake, soaked in an easy homemade toffee sauce and topped with a toffee ‘cream cheese’ frosting! This is for toffee pudding lovers ONLY, and it’s made entirely dairy free and without eggs (so yes, it’s vegan!)!
Why this recipe works:
I thought the greatest holiday dessert to exist was sticky toffee pudding cake. That is, until I met this chocolate version.
This chocolate sticky toffee pudding cake is the recipe for not just nostalgic toffee pudding lovers, but anyone who needs the most perfect, tender, soft, and fudgy chocolate cake in their life.
(Ahem, to me, that’s everyone!!!).
It’s actually absurd how wonderfully rich and fudgy this toffee pudding inspired cake is. And I truly need everyone to try it just to understand how life-changing this recipe is.
Not only is it easy (literally, you need a bowl and a whisk! How wonderful is that?!). But it tastes like an elevated, ridiculously skillful dessert that everyone will be begging you for the recipe.
Oh, and you don’t need any eggs nor dairy to make it! So yes, this chocolate sticky toffee pudding cake is naturally vegan, and oh, so good.
But don’t worry- the ingredients are simple.
We’re using dairy free yogurt and dates as the eggs (which sticky toffee pudding cake naturally lends itself to a wonderfully egg-free dessert because of those dates!). Then it’s soaked in a milky baking soda mixture to create the most soft, caramelized texture and flavor. Then we swap in all dairy free swaps where traditional dairy is used!
All else remains the same- light brown sugar, cocoa powder (make sure it’s Dutch-processed for a richer, fudgy flavor and texture!), flour and leavening agents. How easy is that?!
Overview: how to assemble a chocolate sticky toffee pudding cake:
If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
Now, as I mentioned above, the thing that I love most about this recipe is that it can all be done with a bowl and a whisk. It’s simple, straightforward, and yet yields incredible results.
However, the one caveat is that you really need to pay attention to cooling all ingredients before topping with the frosting.
Sticky toffee pudding cake is traditionally served warm. But this chocolate version is more room temperature because we’re using a toffee cream cheese frosting on top.
So in my testing rounds, I’ve found it absolutely crucial that BOTH components (cake and toffee sauce) have absolutely zero warmth coming from them before assembling with the frosting.
Can I omit the frosting?
Absolutely! Technically, traditional sticky toffee pudding gets its topping from just the toffee sauce. However, I was envisioning more of a cake, inspired by toffee pudding, rather than a variation of sticky toffee pudding.
Hence, the reason we’re using frosting! But honestly, this cake is so moist, tender, and rich, you can easily get away with just using the toffee sauce!
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MOIST Chocolate Sticky Toffee Pudding Cake with Toffee Frosting – No eggs, No dairy!
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 9–16 1x
- Category: Cake
- Method: Baking
- Cuisine: British
- Diet: Vegan
Description
This ridiculously molten chocolate sticky toffee pudding cake features a moist and soft chocolate date cake, soaked in an easy homemade toffee sauce and topped with a toffee ‘cream cheese’ frosting! This is for toffee pudding lovers ONLY, and it’s made entirely dairy free and without eggs (so yes, it’s vegan!)!
Ingredients
Chocolate sticky toffee pudding cake:
- 8 ounces medjool dates, pits removed
- 2/3 cup (112 mL) boiling water
- 1 cup (240 mL) boiling dairy-free milk
- 1 tsp baking soda
- 1/3 cup (113 g) vegan butter, melted and cooled to room temperature
- 1/4 cup (57 g) neutral oil
- 1 cup (240 g) dairy free yogurt, room temperature
- 2/3 cup (150 g) light brown sugar
- 1 cup (100 g) Dutch-process cocoa powder
- 2 tsp baking powder
- 1/4 tsp sea salt
- 3 cups (375 g) all purpose flour
Toffee Sauce:
- 1/2 cup (120 mL) creamy coconut milk or vegan heavy cream or cashew cream
- 1/4 cup (57 g) vegan butter, room temperature
- 1/2 cup (100 g) light brown sugar
- 1/4 cup (60 mL) maple syrup
Toffee Frosting:
- 1/2 cup (113 g) vegan cream cheese, room temperature
- 1/2 cup (113 g) vegan butter, room temperature
- 3 cups (360 g) powdered sugar
- 2 tsp vanilla extract
- 1/4 tsp sea salt
- 1/4 cup toffee sauce (from above recipe)
Instructions
- Prep: Preheat the oven to 350F, and line a 9×9 baking pan with parchment paper.
- Make the date puree: In a large bowl, add the dates and boiling water, dairy-free milk, and baking soda. Allow the dates to soak in the liquid for 10 minutes. Then pour both the dates AND liquid into a food processor, and blend until you reach a puree. Set aside.
- Make the batter: In a large bowl, whisk together the vegan butter, oil, dairy free yogurt, and light brown sugar. Then add in the cocoa powder, baking powder, and sea salt, and whisk until all ingredients are combined. Add in the flour and pour in the date puree mixture, then whisk just until all flour is combined into the chocolate cake batter.
- Bake: Pour chocolate cake batter into the prepared pan, and bake for 35-40 minutes, or until a toothpick comes out clean. Remove from the oven, and let cool for 10 minutes, then remove from the pan to cool completely on a cooling rack.
- While the cake is baking: Make the toffee sauce. In a medium sauce pan, add in all toffee sauce ingredients, and bring the mixture to a boil on medium heat, whisking while you do this so all ingredients melt together. Once boiling, let boil for 1 minute then remove from heat and cool until your cake is ready to cool.
- When the cake and toffee sauce are both cool: Poke the cake with many holes using a toothpick or a fork on top. Then pour 1/4 cup – 1/3 cup of the toffee sauce over the cake and spread evenly over the holes.
- Make the frosting: While the cake is soaking in the toffee sauce, make the frosting. In a medium bowl, use a hand mixer to cream together the vegan cream cheese and vegan butter until consistent and combined. Then add in the powdered sugar 1 cup at a time, mixing in between each cup to integrate the powdered sugar. Then add in the vanilla extract, sea salt, and toffee sauce (as long as the sauce is completely COOL, there should be NO warmth to the sauce whatsoever!!), and mix until combined.
- Frost the cake: Scoop the frosting on top of the cooled cake, and spread to the edges. Top with more toffee sauce, slice and serve!
- Storage: Store in an airtight container for up to 5 days in the fridge. Enjoy!
Notes
Gluten free: I recommend King Arthur Measure for Measure gluten-free flour.
