This is a lovely, easy take on the classic steamed date pudding. The coconut toffee is delicious; it doesn't taste of coconut but adds a wonderful earthy sweetness with a treacle-like flavour that complements the pudding beautifully. Best served warm with your favourite vanilla ice cream and lots of toffee drizzled over the top!
Chop the dates into small pieces, ensuring there are no hidden stones.
In a bowl, pour the boiling water over the chopped dates and leave to sit.
Make the flax eggs by mixing together the ground flax seeds and water in a mug. Stir well and leave to sit for 5 minutes.
In another bowl, add the sunflower oil, vanilla extract, and molasses. Mix until homogeneous.
In a large bowl, mix together the flour, coconut sugar, baking soda, and baking powder.
In a food processor, blend the soaked dates and water until smooth and caramel-like in texture.
Make a well in the dry ingredients, then mix in the flax eggs, date mixture, and sunflower oil/molasses mixture until well combined.
Line a baking tray (approx. 34cm x 34cm) with baking parchment and pour in the cake batter. Level it out evenly.
Bake in the oven at 180°C for 30 minutes.
While the cake is baking, make the coconut toffee. In a large-bottomed pot over high heat, add the water, lemon juice, and coconut sugar. Whisk continuously to prevent the sugar from sticking and burning.
After approximately 3-4 minutes, the sugar should dissolve into a smooth caramel. Carefully add the coconut cream from the top of the coconut milk can (avoid adding the watery part from the bottom).
Continue to heat and stir until the mixture becomes bubbly and smooth. Once smooth, turn off the heat and leave it to cool and thicken.
Once the cake is baked, remove it from the oven and leave to cool.
When cool, spread ½ of the toffee on top of the cake to glaze it and add sweetness.
Cut the cake into brownie-sized pieces.
Serve the pudding with dairy-free vanilla ice cream and drizzle with the remaining hot toffee. Enjoy!
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