Sticky Date Pudding With Toffee Sauce

Sticky Date Pudding

This is one of our favorite uber-decadent desserts and a perfect choice when you have to hunker down and wait out a winter storm. In this case, the blizzard of 2017! The date cake, toffee sauce, and crumbled pecans all work together to warm up even the coldest of nights. Add a warm beverage (Hot Toddy, anyone?) and you are on your way to warm and cozy.

Sticky Date Pudding with Toffee Sauce


  • 1 ¾ cups flour
  • ⅛ teaspoon clove
  • ¼ teaspoon baking powder
  • ¼ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 10 to 12 large Medjool dates
  • 1 cup boiling water
  • 2 teaspoons instant espresso powder
  • 2 Tablespoons plain brandy
  • 1 ½ teaspoons baking soda
  • ¾ cup vegan “butter”
  • 1 cup brown sugar, light or dark, based on taste preference
  • 4 Ener-G Egg Replacement eggs (1 ½ teaspoons powder and 1 Tablespoon water for each egg)


  1. Position a rack in the center of the oven and preheat to 325°F.
  2. Choose your baking pan. An 8-inch springform pan works really well; just flip the bottom pan over and close. Or choose a 7 x 12-inch rectangular or 9-inch square baking pan.
  3. Grease your baking pan and then line the bottom with parchment paper cut to size. Greast the parchment paper, as well. Set aside.
  4. In a medium bowl, sift together the dry ingredients: flour, clove, baking powder, nutmeg cinnamon, and salt. Set aside.
  5. Prepare the liquid ingredients by setting a kettle to boil water.
  6. Cut the dates in half and remove the pit. Place the cut date halves into a food processor bowl with the blade attached.
  7. Pour 1 cup of the boiling water over the dates. Add the instant espresso and brandy to the bowl. Allow to cool for at least 10 minutes.
  8. Once cooled, puree until smooth. Add the baking soda and pulse a couple of times to mix.
  9. Put the vegan “butter” into the bowl of a stand mixer and beat for 1 minute on medium.
  10. Add the brown sugar and beat for 6 to 8 minutes on medium-high. Stop the mixer periodically to scrape down the sides. You are done when the “butter” and sugar are well incorporated, and appear beige in color.
  11. Add half of the Ener-G Egg Replacer and mix on low for a brief 20 seconds. Add the other half of the Ener-G Egg Replace and mix again on low for a brief 20 second.
  12. Turn the mixer on low and add half of the flour mixture. Scrape down sides as needed, mixing until the flour has incorporated. This does not take long, about 1 minute.
  13. With mixer still running on a slow speed, add the date mixture to the batter and mix until combined. Scrape sides as needed.
  14. Add the remaining flour mixture and mix on low until incorporated. Scrape down the bowl and mix for another 30 seconds.
  15. Pour the batter into your prepared pan, scraping the sides of the bowl to get all the batter. Smooth the top of the batter with a spatula.
  16. Place onto the center rack in the oven. Cook for 45 minutes. If the center jiggles, cook another 10 minutes, or until the center no longer jiggles and a toothpick check comes out clean.
  17. Place on a cooling rack and let cook for 40 minutes before removing from pan.
  18. Slice the cake, top with warm Toffee Sauce (see recipe below) and crumbled pecans.

Toffee Sauce

  • Servings: 1½ cups
  • Difficulty: Easy
  • Print


  • ¼ cup vegan “butter”
  • cup brown sugar, light or dark, based on taste preference
  • ¼ cup cane sugar
  • 1 Tablespoon water
  • cup cashew cream (recipe below)
  • 1 ½ Tablespoons brandy, bourbon, or rum


  1. Combine the sugars (brown, cane, and corn syrup) into a saucepan and add the vegan “butter” and water.
  2. Bring to a boil and then simmer for two minutes. Remove from the heat.
  3. While whisking, slowly add the cashew cream. Once the cream is fully incorporated, add the brandy and whisk briefly.
  4. Pour the warm sauce over the cake and sprinkle with crumbled pecans.
  5. Store extra Toffee Sauce in the refrigerator for up to 1 week.

Cashew Cream

  • Servings: 1 cup
  • Difficulty: Easy
  • Print


  • ½ cup cashews that have been soaked in boiling water for 30 minutes*
  • ½ cup water

*If you don’t have a high speed blender, soak the cashews overnight.


  1. Rinse the cashews and place in a blender.
  2. Add the water and blend on high for 2 minutes. Check for cashew bits. Blend for an additional 2 minutes, if needed. If you still have cashew bits, strain the cream with a sieve to remove the bits.
  3. You need  cup cashew cream for the toffee sauce.
  4. Store the extra cashew cream in the refrigerator for up to 1 week. Add it to your coffee or tea as a special treat.
  • Sticky Date Pudding
    A decadent way to end an evening: Sticky Date Pudding with a Toffee Sauce and Pecan Crumble Topping

Leave a Comment