Recipe is adapted Honestly Healthy’s ‘Sticky Toffee Pudding and Custard’ from the book Honestly Healthy for Life by Natasha Corrett & Vicky Edgson.
A friend of mine recently bought me a dairy-free, gluten-free sticky toffee pudding from a local market she went to in Manchester. It was absolutely heavenly! You really would never know it wasn’t the traditional STP we all know and love thats made with lashings of butter and sugar. I immediately set myself a mission to create my first dairy & gluten-free sticky pudding!
I recieved the Honestly Healthy recipe book for christmas and there’s an amazing STP recipe in it that I used to make this one. I changed the method slightly to make it easier and changed some of the quantities to suit my taste as I don’t like overly sweet puddings these days and it was perfect I can’t imagine it being any sweeter than it was as it was very rich and decadent! It was quite fiddly to make as I am poorly and don’t have very much energy. It wasn’t my usual one bowl easy recipe, but it was worth using all of my energy and more that day as it was so gooooood!! My boyfriend also loved it and even said it was the best thing i’ve made since becoming gluten-free and dairy-free!
This recipe means that you can still enjoy one of your favourite deserts but with much less guilt! This is one of those desserts that are great served on a wintery night, cozied up with loved ones watching your favourite programme on TV. It’s gooey and moist but also quite light at the same time. Make sure you serve it warm though, pop a piece in the microwave for a few seconds so that the sauce melts again.
40g cashew nuts soaked in water overnight and drained,
100g vegan butter,
50g coconut palm sugar,
75g rice syrup,
2 eggs beaten or two flax eggs if vegan,
130g gluten-free self-raising flour,
1 tsp baking powder,
1 tsp bicarbonate of soda,
200g pitted dates,
1 1/2 tbsp raw cacao powder.
70g vegan butter,
60g coconut palm sugar,
100g rice syrup.
Preheat your oven to 180C/gas mark 4. Grease and line a round cake tin (21cm).
In a small pan, melt the vegan butter, coconut sugar and rice syrup on a low heat. Once melted, leave to cool and then add in the beaten eggs, and 50 ml of water.
Add the flours to a mixing bowl along with the baking powder and bicarb and mix.
Add the dates, the 120ml of water, and cashews to a food processor and process until relatively smooth. Add in the cacao and process again.
Add the buttery egg mixture into the food processor and pulse until well combined. Gradually add in the dry ingredients and pulse.
Pour the cake mixture into your cake tin and bake in the oven for around 30 mins.
Once the cake is cooked, remove it from the oven and leave it too cool.
Make the toffee sauce when the cake is cooling; in a small pan, add all of the ingredients and melt over a low heat until a smooth sauce is formed.
Place the cake onto a plate, grab a fork or toothpick and make lots of very small holes all over the top of the cake. This allows the sauce to sink into the cake and make it all gooey and wonderful! Pour over the sauce, covering it evenly.
Slice and enjoy! Always serve it warm and I would recommend serving it with some soya custard or dairy-free vanilla ice-cream DELICIOUS!