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Vegan and Gluten free sticky date pudding and caramel sauce
Before you start reading, remember I’m French, not that I’m using this as an excuse –maybe just a little bit- but just so you remember I have quite a high level of food satisfaction …
The first time I came to Australia, end of 2012, it was pretty much the first time I had to do my “everyday life groceries” in another country than France. And… Oh My God!!! When I first saw what Australian grocery stores were made of, I panicked. It is just sooo different than back home, so much less choice of everything, so many things missing and worst of all… the quality of the products.
I don’t know if you ever tried just a random biscuit / afternoon tea cake from whatever grocery store in France, they are all delicious, full of shit, but delicious! Here, some of them are ok, the others are just “don’t bother”. Which is very good for me as it makes it easier not to eat them!
But sometimes, like this Sunday afternoon, it’s raining outside, and you just want to curl up under your blanket with a hot cup of tea and some cake… well you need a friggin’ good cake for this Sunday! And I was desperate to find one until….
I found one of the many Australian’s hidden treasure, the sticky date pudding. With its gooeyness, the succulent caramel sauce running from the top and oooohhhhh it’s just so good! This is absolutely one my favourite cake and I am normally more of a chocolate kind of girl.
And lucky me, I discovered it when I was working at Jenolan Cavesin the Blue Mountains, so I didn’t even need to cook it, the kitchen staff was! But then I turned vegan and I wondered, how am I going to replace this empty whole that the sticky date pudding had let in my life?
Well worry not, as I have found THE recipe of the ultimate vegan and gluten free sticky date pudding with the best vegan caramel sauce to goes with! Enjoy and try not to lick your screen.
- 300 g Pitted dates
- 250 ml boiling water
- 1 tsp baking soda
- 1 cup GF self raising flour see notes
- 2/3 cup unrefined sugar
- 1/2 cup margarine
- 130 ml canned coconut cream
- 2/3 cup unrefined brown sugar
- 2 tbsp margarine
Preheat your oven to 180 degrees C and grease you square baking tin (5.5cm deep / 17*17cm)
In a small bowl, add the dates, boiling water and baking soda and let the dates soak for 10/15min until they are softened. (Don’t throw the water!)
In larger bowl, add the flour, brown sugar and softened margarine
Pour the liquid from the dates with the flour and keep the dates aside.
In a food processor, add the dates and pulse until they’re finely chopped. Then, add the dates to the other ingredients.
With an electric beaters, beat the mixture until smooth and creamy.
Pour the batter into the tin and bake for 45 min or until a knife comes out clean when poked into the centre.
To make the caramel sauce, add in a saucepan on high heat, the 3 ingredients and bring to boil while whisking. Reduce the heat to low and let it simmer for 10 to 15 min.
You can have it just like that hot and thin or put it in the fridge to get a thick cool sauce. You can make it the day before and let it in the fridge if you want it thicker.
Allow the cake to sit for 15min before you generously pour your caramel sauce on top.
*Once cool down, you can cut the cake into slices, put it in a sealed box and keep them in the fridge. Same for the caramel sauce in a jar. You can keep both for up to a week.
* If you have some caramel sauce left, enjoy it with some apple or strawberries or even on pancakes! You can keep the sauce for a week in your fridge, if the coconut cream hardened, just warm it up in the microwave for 30s/1min and give it a good whisk.