Description
Sticky Date Toffee Pudding Cake (VEGAN- Dairy-free, Egg-free, Gluten-Free!)
Ingredients
| 1 1⁄4 | Cup | dates, pitted |
| 3⁄4 | Cup | roobios tea (or water) |
| 1 | Teaspoon | baking soda |
| 1 | Cup | brown rice flour |
| 1⁄4 | Cup | quinoa flour |
| 1⁄2 | Teaspoon | sea salt |
| 1 3⁄4 | Teaspoon | baking powder |
| 1⁄4 | Teaspoon | xantham gum |
| 1⁄4 | Cup | coconut oil (melted) |
| 1⁄3 | Cup | agave syrup ((or 1/2 cup brown sugar)) |
| 1⁄2 | Teaspoon | vanilla |
| 2 | Tablespoon | ground flax (mixed with 1/2 c herb tea= 2 eggs) |
Instructions
Sticky Date Toffee Pudding Cake (VEGAN- Dairy-free, Egg-free, Gluten-Free!)
with Earl Grey Caramel Sauce
For date mix:
- In a small pot, put dates in tea/water and simmer 5 mins. Let sit until soft (15 mins).
- Add soda, mix and let foam.
***
Sift dry ingredients and measure out all others
***
- Blend agave, coconut oil, vanilla and flax mix (or 2 eggs)
- Lightly mash dates with tea/water
- Mix in dry ingredients
- Pour in greased ramekins/custard cups (or muffin tins if you don't have)
- Bake in a “bain marie” ***at 375 for 30-40 mins.
Serve the pudding warm with Early Grey Caramel Sauce and vanilla ice cream (can do Rice or Coconut versions!).
*Bain marie is a water bath. Place custard cups in a larger pan filled half-way up with boiling water and place the entire pan in the oven
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