Delightful Vegan Irish Cream Sticky Toffee Pudding

Allergens

None, this recipe is vegan and gluten-free friendly.

Ingredients

• 1 cup (200 g) dates, pitted
• 1 cup (240 ml) boiling water
• 1 tsp (5 ml) baking soda
• 3/4 cup (90 g) all
• purpose flour
• 1 tsp (5 g) baking powder
• 1 tsp (5 g) ground cinnamon
• 1/2 tsp (2.5 g) ground ginger
• Pinch of salt
• 3/4 cup (170 g) vegan butter, softened
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (60 ml) unsweetened applesauce
• 2 tbsp (30 ml) vanilla extract
• 1/2 cup (120 ml) vegan cream, chilled
• 1/2 cup (100 g) brown sugar
• 1/2 cup (120 ml) coconut cream
• 1 tsp (5 g) sea salt flakes
• Vegan whipped cream and fresh raspberries for serving (optional)

Instructions

1. In a heatproof bowl, combine the dates and boiling water. Stir in the baking soda and let it sit for about 10 minutes to soften the dates.
2. Preheat your oven to 350°F (180°C) and grease an 8 inch (20 cm) round cake pan.
3. In a separate bowl, whisk together the flour, baking powder, ground cinnamon, ground ginger, and salt.
4. In another large bowl, cream together the softened vegan butter, granulated sugar, applesauce, and vanilla extract until light and fluffy.
5. Gradually add the dry ingredients to the wet ingredients, mixing well after each addition.
6. Stir in the soaked dates with their liquid until evenly combined. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30 35 minutes or until a toothpick inserted into the center comes out clean. Allow the pudding to cool in the pan for about 10 minutes before transferring it to a serving plate.
8. In a saucepan, combine the brown sugar, coconut cream, and sea salt flakes. Heat over medium heat until the sugar is dissolved and the mixture thickens slightly. Remove from heat and let it cool for a few minutes.
9. Gradually whisk the chilled vegan cream into the warm caramel sauce until well combined and smooth.
10. Pour the sauce over the cooled pudding, allowing it to drip down the sides. If desired, serve with a dollop of vegan whipped cream and fresh raspberries on top.

Chef’s Insight

The combination of moist sticky pudding and rich vegan cream creates an unforgettable mouthfeel and aroma that will transport you to an Irish countryside cottage.

Notes

This recipe uses natural sweeteners and plant-based alternatives, making it suitable for those following a vegan or gluten-free diet.