Sticky Toffee Pudding Ingredients: For the Cake: 8 ounces Medjool dates, pitted (225 g) 1 cup boiling water (240 ml) 1/3 cup unsalted butter, room temperature (75 g) 2/3 cup light brown sugar, firmly packed (145 g) 2 teaspoons vanilla extract (10 ml) 2 large eggs, room temperature 2 tablespoons molasses (30 ml) 1 2/3 cups all-purpose flour (200 g) 1 1/2 teaspoons baking powder (6 g) 1 teaspoon baking soda (5 g) 1/4 teaspoon salt (1.5 g) For the Toffee Sauce: 1/2 cup heavy whipping cream (120 ml)
Sticky Toffee Pudding Ingredients: For the Cake: 8 ounces Medjool d…
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This easy vegan date cake is naturally sweetened with medjool dates and maple syrup, and stays incredibly moist for days thanks to a combination of olive oil, dairy-free yogurt & DF buttermilk. Perfect served as a simple snack cake with a cup of coffee or tea, or jazzed up for special occasions with some vegan whipped cream and fresh fruit. *And* it comes together in under an hour! Comment “RECIPE” below and I’ll send it to you directly. Or head straight to my blog to get it. Enjoy x #veganbakin
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