Ingredients
Scale
For the date sponge cake:
- 200g (1 cup) pitted dates, chopped
- 240ml (1 cup) boiling water
- 1 tsp baking soda
- 100g (1/2 cup) light brown sugar
- 80ml (1/3 cup) neutral oil (like sunflower or vegetable)
- 120ml (1/2 cup) plant-based milk (soy, almond, or oat)
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 150g (1 1/4 cups) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
For the sticky toffee sauce:
- 200ml (3/4 cup + 1 tbsp) full-fat coconut milk or plant-based cream
- 150g (3/4 cup) brown sugar
- 80g (1/3 cup) vegan butter or margarine
- 1/2 tsp sea salt
- 1/2 tsp vanilla extract
Preparation Tips:
- Chop the dates ahead of time and soak them to soften. This enhances their sweetness and makes the sponge extra moist.
- Preheat your oven to 180°C (350°F) and grease an 8-inch square baking pan or similar-sized dish.
- Prepare all wet and dry ingredients separately to avoid lumps and ensure smooth mixing.
Instructions
1. Soak the Dates:
- Place the chopped dates in a bowl
- Pour the boiling water over them
- Add the baking soda and stir
- Let sit for 10–15 minutes to soften
2. Prepare the Wet Ingredients:
- In a separate bowl, whisk together the light brown sugar, oil, plant-based milk, apple cider vinegar, and vanilla extract
- Stir until the sugar dissolves and the mixture is uniform
3. Combine the Sponge Batter:
- Mash the soaked dates into a paste using a fork or immersion blender
- Add the date mixture to the wet ingredients
- In another bowl, sift together the flour, baking powder, cinnamon, and salt
- Gently fold the dry ingredients into the wet mixture until just combined
- Do not overmix to avoid a dense sponge
4. Bake the Pudding:
- Pour the batter into your prepared baking dish
- Smooth the top with a spatula
- Bake in the center rack for 30–35 minutes or until a toothpick comes out clean
- Let it cool slightly while you prepare the sauce
5. Make the Sticky Toffee Sauce:
- In a saucepan, combine coconut milk (or plant-based cream), brown sugar, vegan butter, and salt
- Bring to a gentle simmer over medium heat, stirring occasionally
- Once the sugar has dissolved and the mixture is bubbling, reduce the heat
- Let it simmer for about 10–12 minutes until thick and glossy
- Stir in the vanilla extract and remove from heat
6. Assemble and Serve:
- Pour about half the sauce over the warm sponge
- Let it soak in for at least 10 minutes to enhance moisture and flavor
- Cut into squares or spoon servings into bowls
- Drizzle each portion with more sticky toffee sauce
Notes
- Use Fresh Dates: Medjool dates are ideal because of their softness and natural sweetness, but any soft pitted dates will do. If your dates are dry, soak them longer or in hot tea for more flavor.
- Do Not Overbake: Check your sponge at the 30-minute mark. Overbaking will dry it out and reduce the pudding’s signature softness.
- Blending the Dates: If you prefer a smoother texture, use an immersion blender to puree the dates after soaking. For more texture, simply mash them with a fork.
- Oil Alternatives: Coconut oil works if you want a slightly richer flavor, but stick to neutral oils if you don’t want any coconut taste.
- Balancing Sweetness: You can reduce the sugar in the sponge slightly if you prefer a less sweet dessert, but the sauce needs the sugar to achieve that caramelized texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes