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!Read More