Dairy Free Sticky Toffee Pudding - Recipe with Oat Flour and Coconut Palm Sugar

     This is a Dairy Free Sticky Toffee Pudding Recipe with the added benefit of oat flour which gives it a slightly nutty flavor and organic coconut palm sugar which has a lower glycemic index than regular sugar.  Palm sugar contributes a deeper flavor to the cake as well.

Dairy Free Sticky Toffee Pudding with Oat Flour and Coconut Palm Sugar

(Serves 16)

1 1/3 c. Dates (Organic Medjool) pitted and chopped
1 1/4 c. Water
3 T. Dairy Free Margarine softened
1 c. Organic Coconut Palm Sugar
2 Eggs
1 T. Molasses 
2 tsp. Vanilla
1 3/4 c. Oat Flour
1 tsp. Baking Powder
1/2 tsp. Salt
1 tsp. Baking Soda

     Preheat oven to 350 degrees Fahrenheit.  Grease and dust a 10 inch Bundt pan with oat flour.
     Place the dates and water in a saucepan and bring to a simmer on medium heat.  Remove from heat and cool to luke warm.  Set aside.  
     Blend the margarine and sugar together in an electric mixer.  Add the eggs one at a time and blend well after each addition.  Add the molasses and vanilla, blending till incorporated.  
     In a separate bowl, whisk together the oat flour, baking powder, and salt.  
     Now that the dates have cooled a bit, mix the baking soda into the date/water mixture with a spoon.
     Next, add one half of the flour mixture to the margarine mixture.  Mix just until incorporated.  Add the date/water mixture and mix gently. Then add the rest of the flour mixture, mixing just until incorporated.
     Pour the batter into the pan and bake for 30-35 minutes until a cake tester comes out clean.  Cool in the pan for 10 minutes and remove to a rack.  To serve, spoon toffee sauce on top of each piece.

 Note:  Always read ingredients to check for allergens.    

Dairy Free Toffee (Caramel) Sauce

(Yield 1 1/2 c.)

1 c. Organic Coconut Palm Sugar
12 T. Dairy Free Margarine (1 1/2 sticks)
1 c. Coconut Milk

     Melt the sugar and margarine in a heavy sauce pan on medium heat until reaching a simmer, stirring constantly.  Turn heat to low and simmer, stirring, until sugar is almost completely dissolved.   Slowly and carefully add coconut milk while whisking.  It may bubble up.  Simmer until sauce coats the back of a spoon.  Remove from heat and spoon on top of cake.  It will thicken as it cools.  It can be made a day ahead and stored, covered, in the refrigerator.

Note:  Always read ingredients to check for allergens.