Treat your family and friends to this moist sticky toffee pudding for a Christmas in July, or as a dinner party dessert. You’d think you need butter and sugar for a really moreish sticky toffee pudding, but we put this vegan version to the test, and it’s a definite crowd pleaser! It’s topped with an amazing rich toffee sauce, which is almost too easy to make.
Stir bicarb of soda into the coffee, and pour over the dates. The bicarb of soda creates a richer sweeter flavour of the dates, giving a deeper caramel flavour to the cake, so it’s worth adding it! Leave to soak for 30 minutes, then add the mixture to the OmniBlend jug.
Preheat the oven to 180C.
Add the cashew butter, apple cider vinegar, and vanilla to the jug with the date coffee mixture. Blend briefly to make sure you keep some texture in the dates.
Add the coconut flour, corn starch, and salt. Blend while using the tamper through the lid to combine all ingredients.
Transfer to an oiled cake pan. Bake for 30 minutes or until the centre feels firm to the touch.
Remove from the oven, cool for 10-15 minutes, and then remove from the pan.
For the toffee sauce, add all ingredients to the jug of your OmniBlend, and blend until super smooth. Pour the sauce of the pudding right before serving.
For this recipe we used the OmniBlend I - 2ltr Pro
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