This cake features three layers of moist sponge packed with dates, layered with sweet sticky toffee sauce and creamy toffee buttercream. It’s a classic British dessert transformed into a delicious layer cake!
This cake features three layers of moist sponge packed with dates, layered with sweet sticky toffee sauce, and creamy toffee buttercream. It’s a classic British dessert transformed into a delightful layer cake!
Vegan Sticky Toffee Pudding Layer Cake
This Sticky Toffee Pudding Layer Cake features three layers of moist sponge packed with dates, layered with sweet sticky toffee sauce, and creamy toffee buttercream. Perfect for any occasion!
Sticky Toffee Pudding Layer Cake
Ingredients
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
- 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
Sticky Toffee Sauce:
- 1 cup light brown sugar
- ½ cup dairy-free butter
- 1 cup canned coconut milk full-fat
- 1 tsp vanilla extract
- 1 tsp sea salt
Toffee Buttercream:
- 1 cup dairy-free butter softened
- 4 cups powdered sugar
- ½ cup sticky toffee sauce from above
- 1 tsp vanilla extract
- 2-4 tbsp plant-based milk
Instructions
Prepare the Date Sponge:
- 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.
- Preheat your oven to 350°F (175°C).
- Grease and line three 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, mix the plant-based milk, vegetable oil, dairy-free yogurt, and vanilla extract 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. Do not overmix.
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 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 and sea salt.
- Allow the sauce to cool to room temperature.
Prepare the Toffee Buttercream:
- In a large bowl, beat the dairy-free butter until creamy.
- Gradually add the powdered sugar, 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 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 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 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.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.