Sticky Toffee Pudding {gluten free/vegan}

I was first introduced to this pudding in New Zealand when we had a seriously inappropriate conversation about the "hot sticky date pudding" on the menu. I had NO idea then that this was one of the most delicious and comforting foods Britain had to offer (especially when accompanied with warm custard). In England you can just pick this up at the shop and it just needs to be heated and served. They even have dairy free custard!! Unfortunately, America hasn't caught on yet. Thankfully there are other sticky toffee pudding enthusiasts like myself and hundreds of different recipes, including some gluten free AND vegan!! Can you hear the dessert angels singing???

I got this gem from Lexie's Kitchen 

(if you just wanted vegan Oh She Glows' version looks amazing):

Toffee Sauce:

-1/2 cup vegan butter (I like earth balance sticks)

-1/2 cup powdered coconut sugar (I just used basic powdered sugar, regular sugar or brown would work fine as well)

-1/4 cup maple syrup

-2 tsp vanilla extract

-5.5 oz coconut milk (I used about 1/2 a can of coconut cream from TJs)

For the cake: 

-4-5 large pitted dates

-3/4 cup rice flour (I used super fine brown)

-1/4 cup potato starch

-1/4 cup tapioca flour

- 1 1/2 tsp baking powder

-1/2 tsp baking soda

-1/4 tsp nutmeg

-1/8 tsp cardamom

-pinch of cloves (I omitted this)

-1/4 cup vegan butter

-1/2 cup powdered coconut sugar (I used powdered sugar here)

-2 chia eggs (I used flax)

-1/4 cup maple syrup

-1 tbsp vanilla extract

-1 cup chopped walnuts (I didn't add these- obviously..)

Here's how you do it:
Chop the dates and simmer in 1/2 cup of water until most of the water has evaporated.  Start this, but make sure you keep and eye on it.

Combine all the dry ingredients. I added a bit of cinnamon instead of cloves. Cinnamon is not big in England. Seriously. They put chocolate powder on coffees instead of cinnamon. I even asked for it in a bakery and even they didn't have it!! 

Whip up the butter and add the powdered sugar. The four second trick works with the Earth Balance butter but make sure you take it out of the foil first! Beat until combined.

Add the flax eggs, syrup and vanilla.

It looks a little weird at this stage. 

Yay! The dates are done!! Blend these in the food processor. It will form a bit of a paste. Add this to the batter to combine. You can make the sauce first, but I like complicated and decided to make it smack dab in the middle of mixing up the cake. 

To make the sauce, melt the butter. Mix in the sugar and let it cook a little (about five minutes). Add the syrup, coconut milk and vanilla. Let this get a good bubble on. It will thicken a little bit. Set aside. 

Slowly add the dry ingredients until just combined. Don't over mix. 

Take 1/2 cup of the sauce and pour in the bottom of a cake pan. Drop the cake batter into the pan over the sauce. I found using large spoonfuls and then connecting them with my fingers by pulling the little batter islands together. The batter is really sticky and a spatula and butter knifes didn't really work. 

Then pop it in the oven at 350f for about 50 minutes. Mine was done a bit quicker, so make sure to keep an eye and nose on it. 

When a cake tester comes out clean, it's ready. Once it's out of the oven, use a fork or kabob stick to poke a ton of holes in the top of the (for lack of a better word) cake. 

Then pour 2/3 of the remaining sauce over the top.

                     Cut and serve with extra sauce and ice cream or whipped cream of your choice! 

I whipped up the rest of the coconut cream from my full sized can!