Sticky Toffee Pudding is Uniquely beautiful roll cakes particularly intrigued me. If you have ever tasted cashew butter or cashew-macadamia butter, you know how sumptuous it is. The complementary flavors of coconut and lemon are paired in this incredibly rich, creamy, and moist roll cake. 

DATE MIXTURE

2 cups chopped dates

2 cups water

CAKE

3 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

2 cups powdered sugar

½ cup vegan butter substitute,

at room temperature

¼ cup soymilk

1 teaspoon white vinegar

STICKY SAUCE

2 ½ cups brown sugar

1 cup vegan butter substitute

1 cup vanilla soy creamer,

or 1 cup plain soy creamer plus

½ 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 F 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 it over the warm cake. Store leftover sauce and cake tightly covered in the refrigerator.

You can prepare the Sticky Sauce a day in advance; just mix it well prior to serving os it may separate. You can also make the cake a day in advance. Before serving, worm it for 5 to 10 minutes in a preheated oven at 350 degrees F. For fewer servings, you can easily cut the recipe in half and use a 9-inch square baking pan. The baking time will remain the same.