Sticky Toffee Date and Sweet Potato Cake
In the beginning this was simply meant to be a vegan version of a traditional English sticky toffee pudding. The more I made versions in our kitchen and tried different ingredients, the more I started falling in love with it and with the process of making it, and it sort of took a life of its own. I love it when that happens! The cake itself is much healthier than the original version, it's refined sugar free, and has only a bit of fat since the sweet potatoes acted not only as a binder but made this the moistest cake ever! We're using maple syrup and cinnamon in the cake too, which makes it the perfect treat for the holiday season. The toffee sauce on top is a whole different matter. We left it as is tradition, with non-dairy butter, heavy non-dairy cream and of course that brown sugar that gives it the perfect molasses taste. Toffee is one of those magical sweet treats, so we're letting it do its thing and we've made the cake much healthier to balance things out.
I'm usually a total chocaholic when it comes to cakes, but this one made all other cakes move over to the sidelines. I just love it and it's so much fun to make. Enjoy the video, recipe and printable below and let us know what you think in the comments!
STICKY TOFFEE DATE AND SWEET POTATO CAKE
Yield: One 8 1/2inch cake (about 8 servings) ⎮ Prep time: 30 minutes
Cook time: 30-40 minutes
For the cake:
1 & 1/4 cup dates, pitted
1 & 3/4 cups soy milk (or your favorite non-dairy milk)
1 teaspoon baking soda
1 tablespoon apple cider vinegar
1 & 3/4 cups peeled and cubed sweet potato
3 & 1/2 tablespoons non-dairy butter
1/3 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 cup unbleached all-purpose flour
1/2 cup whole wheat pastry flour (or use all white if you prefer)
1 teaspoon salt
1 & 3/4 tablespoons baking powder
For the toffee sauce:
1/2cup + 2 tablespoons non-dairy butter
1/2cup brown sugar
1/4cup heavy soy cream (or any non-dairy heavy cream)
3/4teaspoons vanilla extract
- Pre-heat your oven to 350ºF (176ºC).
- Prepare an 8 1/2inch cake pan with a removable bottom, by cutting a circle of parchment paper to fit the bottom. Rub the pan with some non-dairy butter with a paper towel, place the parchment circle inside, and dust the sides of the pan with flour. Set aside.
- Chop the dates as finely as possible.
- Add them to a pot with the non-dairy milk and bring the mixture to a boil.
- Turn off the heat and add the baking soda, and then the apple cider vinegar. The mixture will bubble and grow. Set it aside.
- Steam the sweet potato cubes in a steamer basket until very tender.
- In a standing mixer add the sweet potato, maple syrup and non-dairy butter and mix until very creamy and whipped. Add the vanilla, cinnamon, all-purpose flour, whole wheat pastry flour, salt and baking powder and mix until combined into a dough. You can also do this process by hand in a bowl, simply mash the sweet potato beforehand.
- With your mixer on low, add the date milk slowly and mix only until combined. Try not to overmix.
- Pour the batter into your prepared pan and bake for 30-40 minutes or until golden and a toothpick inserted in the center comes out clean. Rotate the pan halfway through to ensure even baking.
- While the cake is in the oven, prepare the toffee sauce by adding all the ingredients in a small pot.
- Bring them to a boil while whisking constantly. Once boiling, lower the heat and let it simmer for 1-2 minutes until creamy.
- Once the cake is out of the oven, let it cool slightly on a cooling rack for 5-10 minutes, remove it from the pan and let it cool completely on the cooling rack.
- If your cake has domed or risen too much, slice the top off with a serrated knife to level it of so that it sits flat. Place it cut side down on a serving platter.
- Use a skewer to poke holes all over the top of the cake.
- Warm up your toffee sauce and pour it on top of the cake, tilting the plate so that it covers the top and drips slightly down the sides. Serve and enjoy!
Thanks for watching everyone!
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