Vegan sticky toffee pudding recipe

Ingredients

• 250 grams spelt flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 400 grams soft dates (pureed with a splash of almond milk)
• 200 grams coconut oil (melted)
• 100 millilitres almond milk
• 1/2 teaspoon mixed spice
• 1 tablespoon maca powder (optional)
• 1/2 teaspoon cinnamon
• For the caramel sauce
• 50 grams cashews (soaked overnight)
• 1/2 teaspoon vanilla
• 100 millilitres water
• 75 grams coconut sugar

Instructions

1. Preheat your oven to 180c/350f and line the bottom a square 10 inch tin with baking parchment.
2. Mix all the cake ingredients together so that they are thoroughly combined.
3. Spread the batter evenly into your cake tin and bake in the oven for 45-50 minutes.
4. Once cooked, remove from the oven and leave to cool whilst you make the caramel sauce.
5. To make the caramel sauce, blend the soaked cashews, water to make a smooth cashew cream.
6. Heat the cashew cream in a pan over a medium heat with the coconut sugar, stirring continuously for a few minutes until thick and caramelly.
7. Portion you cake into 8 pieces, top with a good pour of the toffee sauce and a scoop of your favourite vegan ice cream and enjoy!

Recipe by

Dylan Howarth ( www.dhowarth.com )