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.