Sticky date pudding was one of the first desserts I made after changing to a vegan diet. It is one of the easiest desserts to convert to vegan and very, very yummy. I have made this for several non-vegan friends who have loved it. The caramel sauce is probably a little more ‘coconuty’ than a normal caramel sauce (but still delicious) but the cake tastes just the same.
Unless you are making this for guests and you expect it to be eaten all at once, it can be frozen and it defrosts perfectly. I usually cut up the cake and put the pieces into a shallow plastic container (make sure the pieces aren’t touching each other) & then I put a spoonful of the thickened sauce on the top of each piece. Perfect for quick retrieval and straight into the microwave when you need a sugar fix.
As I mention in the recipe, to get your coconut cream to the right consistency for the caramel sauce, you will need to place the can in the coldest part of your fridge for at least 24 hours but preferably a few days. I always have a row of coconut cream cans lined up along the back of my fridge. When you open the can, there will be a firm layer of coconut cream on top. If the can has had long enough in the fridge, this layer should take up most of the can. Remove the firm cream and when you get to the liquid, drain it off – we don’t need it for this recipe.
The first few times I ever tried to get coconut cream to firm up, I had no luck and thought that all the vegan websites were lying to me. Then I discovered that some brands of coconut cream firm better than others (I use ‘Asia Specialties’ brand from Aldi), you have to place them in the coldest part of the fridge and it really is best to give them several days in the fridge to get the highest percentage of solid cream versus coconut water.
You use this method to make sweet coconut cream as well. I will add this recipe to my blog in the near future but you basically just add vegan icing sugar and vanilla extract to the solid coconut cream and mix. This goes great with Sticky Date Pudding. Enjoy!
- 320g dates - pitted
- 1 cup boiling water
- 1 tsp bi-carb soda
- 100g vegan margarine
- 180g gluten free self raising flour
- 180g brown sugar
- SAUCE
- 240g brown sugar
- 80g vegan margarine
- 265g coconut cream - firm from fridge (you will probably need to use 2 cans)
- Pre-heat oven to 170°C (340°F)
- Make sure that all of the dates have had the stones removed - even if you buy them pitted, check through because sometimes they accidently miss one. Placed dates in a bowl, sprinkle bi-carb soda over top and pour the hot water in. Mix to make sure that all of the dates are covered and that the bi-carb has been mixed through. Leave for about 10 minutes to soften dates.
- When dates are ready, add dates & water mix to your food processor and blitz until dates become a paste consistency. You might need to put the dates in first and add the water gradually depending on your food processor.
- Add vegan margarine and sugar and process until well combined.
- Add flour but only process enough to combine. If you over process, then your cake with be tough.
- Remove mixture from processor, stirring again if required to make sure that mixture is well combined. Pour into a cake tin lined with baking paper. Bake for approximately 30 minutes. If a skewer comes out clean, your sticky date pudding is ready to come out of the oven.
- CARAMEL SAUCE
- To get your coconut cream to the right consistency for the caramel sauce, you will need to place the can in the coldest part of your fridge for at least 24 hours but preferably a few days. I always have a row of coconut cream cans lined up along the back of my fridge. When you open the can, there will be a firm layer of coconut cream on top. If the can has had long enough in the fridge, this layer should take up most of the can. Remove the firm cream and when you get to the liquid, drain it off - we don't need it for this recipe.
- Put the coconut cream, sugar and margarine into a saucepan and stir while melting. Bring to a boil and then reduce to a simmer. Allow to simmer for about 10minutes or until the sugar has dissolved and the sauce has thickened slightly.
- If you are serving the pudding straight away, you can drizzle the sauce over the cake and serve. The sauce will thicken a lot more in the fridge if you prefer it thicker.
Hi! What size cake tin?
Thank you!
Hi Lindsay
I used a 20cm cake tin.
Sheraden 🙂