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
Scale
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.