103
Serves 6
Vegan and Gluten-Free
Indulge in a decadent dessert without compromising your dietary preferences. This gluten-free and vegan take on the traditional sticky toffee pudding is moist, sweet, and irresistibly delicious. Drizzled with a luscious toffee sauce, it’s the perfect treat to enjoy on chilly winter evenings.
Ingredients
For the pudding
- ¾ cup (75g) chopped dates
- ¼ cup (50g) muscovado sugar
- 1 cup (125g) chickpea flour
- ¾ cup (95g) cornstarch
- ¼ cup (31g) potato starch or tapioca
- 2 teaspoons baking powder
- 1 level teaspoon baking soda
- 1 level teaspoon salt
- 1 tablespoon vanilla essence
- ¾ cup (80ml) vegan buttermilk (soy milk with 1 tablespoon apple cider vinegar, mixed)
- ½ cup (112g) vegan margarine or ½ cup (125ml) olive oil or sunflower oil
- 1 teaspoon ginger powder
For the toffee sauce
- 2/3 (133g) cup brown sugar
- 300ml coconut milk
- 3 tablespoons vegan margarine
- A good pinch of salt
- 1 teaspoon vanilla essence
Method
- In a pot, combine dates, muscovado sugar, margarine, and vegan buttermilk. Cook over medium heat until the dates have melted. Allow the mixture to cool.
- Then add chickpea flour, corn starch, potato flour/tapioca, baking powder, baking soda, vanilla essence, salt, and ginger powder. Mix until well combined. Pour into a greased bundt tin.
- Bake at 180°C for 35 to 45 minutes. If it’s a regular pan, it may take longer to bake.
- While the pudding is in the oven, make the toffee sauce. Heat the brown sugar with coconut milk in a saucepan over high heat for 5 minutes, stirring continuously to prevent burning.
- Add margarine and salt, mix, and cook for another minute or two. Remove from the stove and add vanilla essence.
- Remove the pudding from the oven and use a toothpick to check that it is completely baked.
- Pour half of the toffee sauce over the hot pudding and allow it to soak. Once fully absorbed, turn the pudding onto a cake plate and pour the remaining toffee sauce over it.
- Serve with either vegan ice cream or vegan custard.
