Eggless Sticky Toffee Date Cake

Stunning and Heavenly are the two words I will use to describe this Eggless Sticky Toffee Date cake to you.  The credit for this cake goes to my friend Ruchi Garg Kalra.  Ruchi posted a recipe for Sticky Toffee Date Cake and it immediately struck a chord with me.  Sticky Toffee pudding happens to be my favorite dessert that I really enjoyed on my trips to the UK.  But I never really thought about making it or making a cake version.  Now I had to figure out a way of making this cake eggless as we don’t eat eggs. I started with my normal eggless cake recipes to incorporate dates but it did not work. After 4 failed attempts, I was finally successful in creating this recipe.  Needless to say, we have had a lot of good and bad date cakes for almost 5 weeks!

What is Sticky Toffee Pudding?

Sticky Toffee pudding is a classic British dessert. It is made with finely chopped dates, covered in a toffee sauce and very often served warm with vanilla ice cream. It is often baked in individual serving portion in large muffin tins or ramekins.

The main difference in my opinion that sets this recipe apart from the pudding version is that the dates are blended to a fine paste here. The end product is more cake like. But really all the similar richness to the pudding.

You can easily make the cake vegan by substituting milk for any nut milk and yogurt for the same amount of vegan yogurt or apple sauce.

Baking the Eggless Sticky Toffee Date Cake:

I would recommend baking the cake in a 8-12 cup Bundt pan. I absolutely adore Bundt pans because they instantly elevate any cake and you almost do not have to do anything to decorate. In most cases if you just dust some powdered sugar and decorate with some berries, you are done! You have a perfectly presentable cake with almost no effort at all!

A few things to keep in mind when baking in a Bundt pan. Because you cannot line them with parchment paper, make sure you grease them well. You can either butter them or spray them with a baking spray. Whatever you do, using a pastry brush go all around it to make sure all the nooks and crannies get greased well. After the cake comes out of the oven, wait for exactly 10 minutes before you invert it for cooling completely on a baking rack. If you invert it any sooner, you can risk breaking the cake.

I love the pan I have used here by Nordicware. It perfectly nestles the toffee sauce in its crevices.

Toffee Sauce

The sticky toffee sauce is what takes this cake to the next level in my opinion. Pour the sauce over warm cake for the sauce to soak in better. I would highly recommend the sticky toffee sauce to go with the Eggless Sticky Toffee Date Cake but if you are skipping it, increase the sugar in the cake to 1 cup.

If you are looking for similar cakes to bake, here are some other options.

Vegan Chocolate cake with ganache

Victoria Sponge Cake

If you try this recipe, leave us a comment, rate it (once you’ve tried it), and take a picture and tag it @livinginfused on Instagram! We would love to see what you come up with.

Sticky Toffee Date Cake (Eggless)

My take on an Eggless version of the Sticky Toffee Pudding

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Recipe by Divya Jhaveri

4 from 13 votes

Course: Dessert

Servings

10

servings

Prep time

30

minutes

Cooking time

50

minutes

Ingredients

• Date Cake

• 15-18 large or small pitted dates

• 1 cup milk

• 1 cup All purpose Flour

• 3/4 cup Sugar

• 1/4 cup any unflavored oil (I use avocado oil)

• 1/4 cup Plain yogurt

• 1 teaspoon Baking Powder

• 1 teaspoon Baking Soda

• 1/4 teaspoon Salt

• Sticky Toffee Sauce

• 4 tablespoons unsalted butter

• 1/4 cup Dark or Light Brown sugar

• 1 tablespoon Heavy Whipping Cream or Sour cream

• 1 teaspoon Vanilla extract

Method

• Soak the dates in warm milk for an hour. DO NOT boil the dates in the milk or it will reduce the quantity of the liquid and you will have to add more. Use a blender to grind the dates and milk into a fine paste.
• Pre-heat oven to 350 F. Prepare a Bundt pan by greasing it properly.
• Mix the date puree along with sugar, oil and yogurt and keep aside.
• In a separate bowl, sieve the flour, baking powder, baking soda and salt and mix well with a spoon. Add the wet ingredients to the dry ingredients and mix well till incorporated with no dry patches but do not overmix.
  
• Pour the cake batter in the prepared baking pan and bake for 45 mins or until a toothpick inserted comes out clean. Take it out of the oven and rest it for 10 minutes before inverting it and cooling on a cookie cooling rack.
• Sticky Toffee Sauce
• Prepare the sauce by heating butter and brown sugar in a sauce pan and whisking it continuously till the butter and sugar melt.
• Remove from heat and stir in the vanilla and sour cream or heavy cream.
• Assembly
• Pour the sauce over warm cake and decorate with fruits of your choice. Enjoy a slice with vanilla ice cream. Heavenly!

Tips

• It is important to rest a freshly baked cake for 10 minutes before you invert it out of the pan. Always finish cooling off on a cookie cooling rack.
• If you are going to skip the toffee sauce (which I would not recommend), increase the sugar to 1 cup.