Sticky date pudding paired with ginger ice cream creates a wonderful flavor combination, ideal for impressing friends and family. This gluten-free and dairy-free dessert features a rich toffee sauce.
1: Preheat the oven to 350°F.
2: Add chopped dates to a small bowl with ½ cup boiling water for ten minutes.
3: Transfer to a blender or blend using an immersion blender.
4: Add date paste, eggs, maple syrup, olive oil, and vanilla extract to a large bowl and whisk until thoroughly combined.
5: Fold in flour, baking soda, baking powder, salt, and nutmeg until the batter is smooth and uniform.
6: Transfer to a greased 9x9 baking dish.
7: Bake for 35-40 minutes until a toothpick stuck into the center comes out with just a few crumbs.
8: While the cake is baking, melt vegan butter in a small saucepan over medium heat.
9: Add coconut cream and sugar to the melted butter and mix well.
10: Bring to a simmer and allow the sauce to simmer for about 15 minutes until thickened and darkened in color, stirring frequently.
11: Remove from heat and set aside.
12: Puncture holes every few inches across the top of the cake then pour ⅔ of your sticky toffee sauce over top.
13: Serve the cake on its own or with ice cream, reserving the rest of the sauce for serving.
