Seasonal spices make this sweet and super moist Vegan Nog Sticky Toffee Pudding a wonderful crowd pleasing holiday dessert.
Ingredients
227 gm
Dates
(chopped, pitted; (about 1 1/2 cups))
1 1/2 cup
Holiday Nog, Coconut
1 tsp
Baking soda
2 tbsp
Flaxseeds
(ground)
1 1/2 cup
Whole wheat pastry flour
(whole wheat)
1 tsp
Baking powder, gluten-free
1 dash
Salt
1/4 cup
Coconut oil
(at room temperature)
1/2 cup
Coconut sugar
1 tsp
Vanilla extract, pure
1/2 cup
Holiday Nog, Coconut
(for the sauce)
1 cup
Brown sugar
(for the sauce)
1/4 cup
Coconut oil
(for the sauce)
1/2 tsp
Vanilla extract, pure
(for the sauce)
1/2 tsp
Cinnamon
(for the sauce)
1/4 tsp
Nutmeg, ground
(to taste (add more if desired), for the sauce)
Instructions
Preheat oven to 350F. Lightly coat a nonstick 9x9 square baking pan with cooking spray
To prepare the cake, combine chopped dates and nog in a medium-size saucepan. Bring to a boil and remove from heat. Add baking soda (the mixture will become foamy), stir well, and add ground flax seeds. Set aside
Combine flour, baking powder, and salt in a small bowl and set aside
Using an electric mixer, cream coconut oil and sugar at medium speed for about 2 minutes. Add vanilla extract and continue beating for another minute
Reduce speed and slowly add about 1/3 of the nog/date mixture. Add about 1/3 of the flour mixture and mix until just combined. Repeat 2 more times alternating nog and flour mixtures
Transfer batter to baking pan and bake at 350F for about 30 minutes
In the meantime, prepare the sauce. Combine nog, sugar, and coconut oil in a saucepan. Cook over medium heat for about 3 minutes, whisking constantly. Reduce heat, whisk in vanilla, cinnamon, and nutmeg and continue cooking for another minute. Remove from heat and add bourbon, if using. Set aside until ready to use (the sauce will thicken as it cools)
Let the cake cool slightly. Using a thick skewer or chopstick, poke holes on the cake. Slowly pour about half the sauce all over. Serve with a dollop of vegan whipped topping and drizzle with more sauce
Notes:
Optional:
Serve with your favorite vegan icecream or whipped cream
