Three layers of moist chocolate sponge packed with dates, layered with sweet sticky toffee sauce and creamy toffee chocolate buttercream.
Just when you thought sticky toffee pudding couldn’t get any better… This cake is moist, chocolatey, sticky, and absolutely delicious.
This cake features three layers of moist chocolate sponge packed with dates, layered with sweet sticky toffee sauce, and creamy toffee chocolate buttercream. It’s a delightful and indulgent dessert that elevates the classic sticky toffee pudding to new heights!
Vegan Chocolate Sticky Toffee Pudding Layer Cake
This Chocolate Sticky Toffee Pudding Layer Cake features three layers of moist chocolate sponge packed with dates, layered with sweet sticky toffee sauce, and creamy toffee chocolate buttercream. It’s moist, chocolatey, sticky, and so delicious!
Chocolate Sticky Toffee Pudding Layer Cake
Ingredients
Chocolate Date Sponge:
- 2 cups pitted Medjool dates chopped
- 1 cup boiling water
- 1 tsp baking soda
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 cup cocoa powder
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 1 cup plant-based milk almond, soy, or oat
- ½ cup vegetable oil or melted coconut oil
- 1 cup dairy-free yogurt
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar
Sticky Toffee Sauce:
- 1 cup light brown sugar
- ½ cup dairy-free butter
- 1 cup canned coconut milk full-fat
- 1 tsp vanilla extract
Toffee Chocolate Buttercream:
- 1 cup dairy-free butter softened
- 4 cups powdered sugar
- ½ cup cocoa powder
- ½ cup sticky toffee sauce from above
- 2-4 tbsp plant-based milk
- 1 tsp vanilla extract
Instructions
Prepare the Chocolate Date Sponge:
- Preheat your oven to 350°F (175°C).
- Grease and line three 8-inch round cake pans with parchment paper.
- Place the chopped dates in a bowl and pour the boiling water over them. Stir in the baking soda and let it sit for 10 minutes until the dates are soft.
- In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix the plant-based milk, vegetable oil, dairy-free yogurt, vanilla extract, and apple cider vinegar until smooth.
- Add the softened dates along with their soaking liquid to the wet ingredients and blend with an immersion blender until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Divide the batter evenly among the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Sticky Toffee Sauce:
- In a medium saucepan, combine the light brown sugar, dairy-free butter, and canned coconut milk.
- Heat over medium heat, stirring constantly until the mixture comes to a boil.
- Reduce the heat and simmer for 5-7 minutes, until the sauce thickens slightly.
- Remove from heat and stir in the vanilla extract.
- Allow the sauce to cool to room temperature.
Prepare the Toffee Chocolate Buttercream:
- In a large bowl, beat the dairy-free butter until creamy.
- Gradually add the powdered sugar and cocoa powder, mixing until smooth.
- Add the sticky toffee sauce and vanilla extract, mixing until well combined.
- Add plant-based milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.
Assemble the Cake:
- Place one cake layer on a serving plate or cake stand.
- Spread a layer of toffee chocolate buttercream over the cake layer.
- Drizzle a generous amount of sticky toffee sauce over the buttercream.
- Repeat with the second cake layer.
- Place the third cake layer on top.
Frost the Cake:
- Spread the remaining toffee chocolate buttercream evenly over the top and sides of the cake.
- Drizzle the top with more sticky toffee sauce, allowing it to drip down the sides for a beautiful finish.
Serve:
- Allow the cake to set for a bit before slicing and serving.
- Enjoy this rich, moist, and indulgent Chocolate Sticky Toffee Pudding Layer Cake!
Notes
- Medjool Dates: Ensure the dates are soft and fresh for the best texture and flavor.
- Sticky Toffee Sauce: Make sure to let the sauce cool to room temperature before using it in the buttercream to avoid melting the frosting.
- Serving: This cake is best enjoyed at room temperature for the ultimate creamy and moist texture.