Sticky Toffee Pecan Pudding. (vegan!!)
This is one of the gooiest, most decadent, most DELICIOUS puddings I have ever had - vegan or not. I can’t get over how good this was. Every single family member loved it too. Traditionally this dessert is very heavy and incredibly unhealthy, but Angela has done it again and cut the fat and sugar without cutting the flavour. I used maple syrup in place of brown rice syrup and half the vanilla for the sticky, gooey sauce but it still worked perfectly.
Faultless. That’s how I’d describe this dessert. Faultless.
The recipe can be found here!
Sinless Sticky Toffee Pecan Pudding
This sticky pudding cake has the perfect amount of sweetness, remaining true to the original classic dessert, without going overboard. The cake is fantastic; once the sauce is poured on, it turns into a gooey, moist, and dense cake. The toasted pecans add a lovely texture to this dish and I don’t recommend skipping them unless necessary. Whatever you do…serve this dish WARM!
print this recipe!
Inspired by Taste.com.au and Historical Foods.
Yield: 6-8 servings
For the cake:
- 200 grams pitted dates (about 1.5 cups), roughly chopped
- 1.5 cups almond milk
- 1/2 tsp baking soda
- 1/4 cup Earth Balance (or other vegan butter substitute), lightly softened
- 1/2 cup unpacked brown sugar (75 grams) OR 1/2 cup Sucanat
- 3/4 cup toasted chopped pecans, divided
- 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
- 1 & 1/4 cups whole wheat pastry flour (or all-purpose)
For the toffee sauce:
- 1/4 cup + 2 tbsp brown rice syrup*
- 1/4 cup + 2 tbsp unpacked brown sugar (35 grams) OR Sucanat
- 3 tbsp Earth Balance
- 1 tbsp vanilla extract
- 1 tbsp almond milk
- salt, to taste
1. Preheat oven to 325F and toast the pecans for about 8-10 mins. Now, preheat oven to 375F. Grease a 9-inch pie dish or an 8-inch square pan with Earth Balance. .
2. In a medium sized pot, bring 1.5 cups of almond milk to a low boil. Add in the chopped and pitted dates and reduce heat to low. Cook for 1 minute, remove from heat, and stir in baking soda. It will froth up a bit.
3. In a large bowl, whisk together the softened Earth Balance and brown sugar until no clumps remain. You can also use an electric mixer if desired. Now add in the date & almond milk mixture and stir.
4. Add the dry ingredients (cinnamon, salt, 1/2 cup of pecans, and whole wheat pastry flour) into the wet and stir until just combined. Spoon the mixture into the prepared dish.
5. Bake at 375F for 27-28 minutes, or until the cake gently springs back when you touch it.
6. Toffee sauce: About 10 mins before the cake is done, make your toffee sauce by whisking together the sauce ingredients in a pot (use the same one). Bring to a low simmer over medium heat, and then reduce heat to low, whisking frequently making sure it doesn’t burn. Heat for about 5 minutes while standing over the pot to stir & watch. Remove from heat and set aside.
7. Remove cake from oven, let it cool for a few minutes, and then prick with a fork or toothpick all over. I made about 100 holes. Pour 2/3 of the toffee sauce over the top of the cake (reserving the other 1/3 of the sauce for later) and smooth out with a spoon.
8. Scoop out your portions onto plates, drizzle with remaining sauce, and top with toasted pecans. Serve with a side of your favourite vegan ice cream (I love coconut bliss).
*Note: Other liquid sweeteners may work instead of brown rice syrup (you can use honey if you eat it), however the taste and consistency will change slightly. Maple syrup would also work, although it won’t get quite as thick.
After I made this cake, I realized that some recipes actually mix everything straight into the pot on the stove! I think I will certainly try that next time to save cleaning another bowl.
The batter for the sticky toffee cake is quite thick and dense, but far from being dry.
Spoon batter into your prepared dish. I used a pie dish because they photograph better than the 8-inch square pans, but feel free to use whichever you prefer. Single serving ramekins might be fun too! Although, you’d probably have to reduce the cooking time slightly for single servings.
After baking about 28-30 minutes…it’s golden and slowly springs back after being touched.
Grab a fork or toothpick and make about 100 holes all over the top of the cake. Get out all your holiday frustrations! This allows the sauce to sink into the cake and make it all gooey and wonderful!
Pour on 2/3 of your toffee sauce, leaving the rest for later.
The sauce will soak into all those holes and create a gooey and dense, “pudding-like” cake.
Check that out!
Now portion out your servings onto plates or bowls and drizzle on more toffee sauce. Sprinkle with the remaining toasted pecans and serve with a scoop of vegan ice cream.
Prepare yourself for a dessert you won’t soon forget.
You will, however, forget all about the sugar, cream, and butter that I cut out.