Vegan sticky toffee pudding

Vegan sticky toffee pudding is our version of this popular British dessert. A date sponge covered in velvety toffee sauce and served with vanilla ice cream.

DATE AND CHAI SPONGE:
175 g / 1 cup pitted dates, roughly chopped
1 teabag of chai (or English breakfast tea)
80 ml olive oil
50 g / 1/3 cup dark muscovado sugar
50 g / scant ¼ cup brown sugar
100 g / ½ cup of unsweetened apple purée* (from sour apples)
100 ml almond milk
175 g / about 1 1/8 cup plain flour, sifted
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp vanilla extract

TOFFEE SAUCE:
100 g / ½ cup sugar (I used brown, unrefined)
120 ml / ½ cup + 60 ml / ¼ cup full fat coconut milk
a few pinches of salt

View the full recipe at Lazy Cat Kitchen →