Ingredients
Scale
For the Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 1/2 cup packed brown sugar
- 1/4 cup vegetable oil
- 1/2 cup non-dairy milk (such as almond milk or soy milk)
- 1 teaspoon vanilla extract
- 1 cup grated carrots (about 2-3 medium carrots)
- 1/2 cup chopped dates
For the Toffee Sauce:
- 1/2 cup coconut cream (the thick part from a can of full-fat coconut milk)
- 1/2 cup packed brown sugar
- 2 tablespoons vegan butter
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a baking dish or individual ramekins.
Make the Cake:
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together brown sugar, vegetable oil, non-dairy milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the grated carrots and chopped dates.
Prepare the Toffee Sauce:
- In a saucepan, combine coconut cream, brown sugar, vegan butter, vanilla extract, and salt.
- Heat over medium-low heat, stirring constantly, until the sugar is dissolved and the sauce is smooth and slightly thickened. Remove from heat.
Assemble the Pudding:
- Pour half of the toffee sauce into the bottom of the prepared baking dish or ramekins.
- Spread the cake batter evenly over the sauce.
Bake:
- Place the baking dish or ramekins on a baking sheet (to catch any potential drips) and bake in the preheated oven for 25-30 minutes, or until the cake is golden and springs back when lightly touched.
Serve:
- Remove from the oven and let cool for a few minutes.
- Serve warm, spooning additional warm toffee sauce over each serving.