Vegan Sticky Toffee Cake
Ingredients:
For the toffee sauce:
2 ½ cups full- fat coconut milk
1 stick Miyoko’s Plant Milk butter
½ cup light corn syrup
1 cup granulated sugar
For the Cake:
6 pitted dates
¾ cup water
¾ cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
1 pinch of salt
4 tablespoons Miyokos Vegan Butter
¾ cup packed light brown sugar
1 flax egg
1 teaspoon pure vanilla extract
Instructions:
In a saucepan, combine 1 1/4 cups of the coconut milk with the vegan butter, corn syrup and sugar. Bring to a boil, and then cook over moderately low heat, stirring frequently, until a caramel forms, about 40 minutes. Whisk in the remaining 1 1/4 cups of cream. Strain the sauce through a sieve into a bowl.
In a small saucepan, simmer the dates in the water over moderately low heat until the water is nearly absorbed and the dates are soft, about 15 minutes. Transfer the dates and any liquid to a food processor and puree until very smooth.
Preheat the oven to 350°, and lightly butter four 1/2-cup ramekins. In a small bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, using an electric mixer, beat the butter with the brown sugar at medium speed until light and fluffy. Beat in the flax egg and vanilla, then beat in the date puree. At low speed, beat in the dry ingredients. Spoon the batter into the ramekins and smooth the tops. Bake for 20 minutes, or until a toothpick inserted into the centers comes out clean; let cool slightly.
Unmold the cakes and invert them onto a wire rack or cutting board. Spoon 2 tablespoons of the toffee sauce into each ramekin. Return the cakes to the ramekins. Spoon another tablespoon of the toffee sauce over the cakes and spread evenly. Place the ramekins on a baking sheet and bake for 10 minutes, or until the toffee is bubbling around the edges.
Let the puddings cool for 5 minutes, then run a thin-bladed knife around the insides of the ramekins; invert each pudding onto a dessert plate.
Enjoy!
