Sticky Date Pudding Cake

Caramel Sauce

1 ½ cups dark brown sugar

½ cup coconut cream (only the cream, no liquid)

1/4 cup vegan butter, at room temperature

1 Tbsp vanilla extract

Pinch salt

In a small saucepan, warm the sugar, cream, butter, vanilla and salt in a small saucepan over medium heat.

Bring to a low boil and simmer for 5 – 10 minutes, stirring constantly until the sugar has melted and the sauce has thickened.

Remove from heat and set aside.

12 pitted Medjool dates, chopped

3/4 cup water

1/4 cup unsalted vegan butter, at room temperature

1 cup sugar

2 large eggs

1 Tbsp vanilla extract

1 teaspoon orange zest

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

Preheat the oven to 350°F.

Grease a square  cake pan or an 11x 7 ceramic baking dish and set aside.

Place dates and water in a small saucepan and simmer over medium heat until the dates are soft, about 15 minutes.

Use a food processor or blender to blend the date and water mixture to a smooth consistency. Set aside.

Use an electric mixer to cream the butter and sugar to a light and fluffy texture. Add the eggs, vanilla extract, orange zest and the date paste and mix until well combined.

Gently fold in the flour, baking soda, baking powder and salt. Pour the batter into the cake pan or ceramic dish and bake for 25 minutes. When center is slightly firm remove cake.

Allow cake to cool for 20 minutes.

Pour half of the sauce over the top of the cake. Leave to soak in for 20 minutes.

Slice the cake and serve with a bit more caramel sauce. 

Serve with ice cream or whipped cream, nuts or more orange rind and enjoy the sticky toffee goodness!