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Thursday, May 5, 2011

Waity Kate-y's Favorite Cake....y

Alright so this is sort of the second installment of the Royal Wedding Extravaganza that was held at mi casa last week. And to be honest, although this cake did not get the attention and acclamation it deserved the day of, I'm trying to make things right by dedicating an entire post to this cake.

The Sticky Toffee Pudding Cake.

Weeks before this event, I spent far too much time surfing the internet and trying to plan an "authentic" menu. Initially, I had decided that making a wedding cake was way too much effort and since there would be plenty of other sweets available, there just was no need.

But then Maris comes along.

And she has high aspirations. In life. And here I was googling "Kate Middleton's favorite cake." Page after page popped up saying that the Queen to Be was a huge fan of Sticky Toffee Pudding Cake.

Never heard of it.

And then I googled "Vegan Sticky Toffee Pudding Cake."

And I came upon "I Eat Trees" blog.

And the rest, my friends, is history.

To be fair, Maris made all of the cake...

And then I made the sauce...3 days later.

It was late, ok? And there was really no way we would have been able to eat anything this sweet at 4AM.

Especially with that sauce...

I had to give away 2/3 of this cake because it was SO sweet and SO delicious. If you ever need to win anyone over with a vegan dessert, this might be the go-to recipe.

I think that when I make this again, I will only make half of the sauce because this stuff was DRENCHED in sauce. I mean, I like ooey gooey cake as much as the next guy, but this was a little goopy. Once it had cooled and refrigerated for awhile, the sauce thickened up a little.

Here's the recipe from I Eat Trees:

Sticky Toffee Pudding
Date Mixture:

•2 cups chopped dates
•2 cups water

•3 cups all-purpose flour
•1 teaspoon baking powder
•1/2 teaspoon baking soda
•1/2 teaspoon salt
•2 cups powdered sugar
•1/2 cup vegan butter substitute, at room temperature
•1/4 cup soymilk
•1 teaspoon white vinegar
Sticky Sauce:

•2 1/2 cups brown sugar
•1 cup vegan butter substitute
•1 cup vanilla soy creamer, or 1 cup plain soy creamer plus 1/2 teaspoon vanilla extract
To make the date mixture, combine the dates and water in a small saucepan and simmer until the dates soften, about 5 minutes. Set aside to cool; do not drain. When cool, process in a blender or food processor until smooth.

To make the cake, preheat the oven to 350 degrees and oil and flour a 9 x 13-inch baking pan. Combine the flour, baking powder, baking soda, and salt in a bowl. In a separate large bowl, combine the sugar and vegan butter substitute and beat with a wooden spoon until fluffy. Beat in the soymilk and vinegar. Stir in the flour mixture and date mixture and mix until smooth. Pour the batter into the prepared pan. Bake for about 35 minutes, or until the cake is light brown and a toothpick inserted into the center comes out clean.

To make the sauce, combine the sugar, vegan butter substitute, and half of the soy creamer in a medium saucepan and mix well. Bring to a boil, stirring often with a wooden spoon. Remove from the heat and let cool slightly. Whisk in the remaining soy creamer. If you are using plain creamer, stir in the vanilla extract.

To serve, poke many holes in the top of the cake using a fork and pour half of the sauce over the top, allowing it to soak into the cake. Cut the cake into 3-inch squares. Keep the remaining sauce hot and spoon over the warm cake. Store leftover suace and cake tightly covered in the refrigerator.

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