Good for: A healthy twist on this wickedly delicious dessert
Nutrients per 100g
|464 kcal||15 g||5 g||5 g||3 g||76 g||51 g||1.2 g|
Suitable for Vegans
Prep time 20 minutes
Cook time 45 minutes
For the pudding:
- 165g pitted dates, chopped *
- 100ml chai tea *
- 100g dairy-free spread
- 100g dark brown sugar
- 200g self-raising flour
- 1 tsp bicarbonate of soda
- 150ml soya milk *
- 1 tsp vanilla
- 1/2 tsp salt *
For the sauce:
- 100g light brown sugar
- 100ml coconut milk *
- Vegan ice cream *
- or Vegan pouring cream
*Available at Holland & Barrett
In a jug, place the chopped dates and a chai tea teabag. Fill with 100ml boiling water and allow to sit for 15 minutes.
Meanwhile, preheat the oven to 180C/350F and grease and flour 6 dariole moulds.
In a large bowl, beat together the dairy-free butter and sugar until light and fluffy.
Remove the teabag from the dates and blitz until you have a thick puree.
Add this to the dairy-free butter and sugar mixture, followed by the remaining cake ingredients.
Beat until combined and then divide the mixture between the 6 dariole moulds.
Place on a baking tray and bake in the oven for 25 minutes or until an inserted skewer comes out clean.
Once baked, remove from the oven and allow to cool for 15 minutes.
Heat the sugar and a splash of water in a frying pan until the mixture boils, allow to cook for 2-3 minutes or until the large bubbles turn to smaller bubbles.
Pour in the coconut milk and bring to the boil again briefly before removing from the heat and transferring to a jug.
Serve by running a sharp knife around the inside of the cakes and turn each one out onto a plate.
Drizzle over the toffee sauce and serve with ice cream or cream.
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