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Find Sweetened Condensed Coconut Milk at Walmart, Food Lion and other stores
Ingredients
- 6 oz pitted dried medjool dates, roughly chopped
- 1 cup boiling water
- 1 tsp baking soda
- ¼ cup dairy-free butter, room temperature
- ¾ cup brown sugar
- 2 eggs, room temperature
- 1 Tbsp neutral oil
- 1 Tbsp dark molasses
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1¼ tsp baking powder
- ½ tsp salt
- 1 (11.6 oz) can Sweetened Condensed Coconut Milk
- ½ cup dairy-free butter
- 1 cup light corn syrup
- 2 Tbsp water
- 2 cups brown sugar
- 1 tsp vanilla extract
Moist sponge cake enveloped in rich toffee sauce, with an infusion of lovely dates—an unforgettable dessert.
Time
- Prep time: 20 minutes
- Bake time: 45 minutes
Yield
- 8 servings
Directions
- Preheat oven to 350°F and butter an 8x8 inch or similarly-sized cake pan or casserole pan.
- Place the dates and baking soda in a small bowl, pour the boiling water over them and let sit until cool. Once cooled, blend with an immersion blender, regular blender, or food processor. Don’t blend until completely smooth, you still want some small date pieces in the mixture.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Cream the dairy-free butter and brown sugar until light and fluffy. Add in eggs one at a time and beat until well combined. Stream in oil while mixing and beat until well combined. Beat in the molasses and vanilla extract.
- Beat in a third of the dry ingredients, then half the date purée, then a third of the dry, the rest of the date purée, then the last third of the dry ingredients until just combined.
- Pour into the buttered pan, level with a spatula and bake for 40 minutes or until a toothpick inserted comes out clean.
- While the pudding is baking, make the toffee sauce. Place the Sweetened Condensed Coconut milk, ½ cup dairy-free butter, corn syrup, water, and brown sugar into a medium saucepan. Make sure the sauce pan has enough room on top for the toffee sauce to bubble up a lot. Have a candy thermometer at the ready.
- Place pan over medium heat and stir constantly until the toffee sauce reads 228°F on the candy thermometer.
- Take off heat and stir in vanilla.
- Once the pudding is done baking, remove from the oven and set the oven to broil.
- Pour about half the toffee sauce all over the pudding and return to the broiling oven for only a few minutes until bubbly. Leave the door cracked to keep an eye on it so it doesn't burn. Reserve the rest of the toffee sauce for serving.
- Slice pieces and serve with toffee sauce poured over top. Enjoy with ice cream, whipped cream, or however you desire!
