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Toffee Pumpkin Pecan Pudding


Gluten Free and Dairy free

Adapted to be healthier from Oh She Glows

Two of my favorite things are the crisp , fresh of Fall and getting together with good friends who love great healthy food. Tonight I get to experience both in the beautiful backyard of my amazing friend Natasha.

I was asked to bring a healthy dessert. Of course I did not have to reach too far but I wanted to bring a dessert that everyone would love and that I had never served before. I love the vegan web-site “Oh She Glows” where Angela has her original recipe for this delicious dessert and my challenge was to make it healthier, gluten and sugar free and keeping the taste as close to the original as possible.

You be the judge, I think it’s delicious!

This sticky pudding cake has the perfect amount of sweetness, remaining true to the original classic dessert, without going overboard. The cake is fantastic; once the sauce is poured on, it turns into a gooey, moist, and dense cake. The toasted pecans add a lovely texture to this dish and I don’t recommend skipping them unless necessary. Whatever you do…serve this dish WARM! 

Yield: 6-8 servings

For the cake:

  • 200 grams pitted dates (about 1.5 cups), roughly chopped
  • 1.5 cups coconut milk (organic and unsweetened)
  • 4 organic carrots grated
  • 1/2 tsp baking soda
  • 1/4 cup coconut oil
  • 1/2 cup palm sugar
  • 1 cup organic canned pumpkin
  • 3/4 cup toasted chopped pecans, divided
  • 1/2 tsp ground cinnamon
  • 1/4  tsp kosher saltg
  • 1 ¼ cup gluten free flour

For the toffee sauce:

  • 1/4 cup + 2 tbsp brown rice syrup*
  • 1/4 cup + 2 tbsp unpacked palm sugar
  • 3 tbsp coconut oil
  • 1 tbsp  vanilla extract
  • 3 tbsp coconut milk
  • salt, to taste

1. Preheat oven to 325F and toast the pecans for about 8-10 mins. Now, preheat oven to 375F. Grease a 9-inch pie dish or an 8-inch square pan with Coconut Oil. You can also use a bundt pan.

2. In a medium sized pot, bring 1.5 cups of coconut milk to a low boil. Add in the chopped and pitted dates and reduce heat to low. Cook for 1 minute, remove from heat, and stir in baking soda. It will froth up a bit.

3. In a large bowl, whisk together the coconut oil and palm sugar until no clumps remain. You can also use an electric mixer if desired (I used my Vita Mix). Now add in the date & coconut milk, carrots and pumpkin mixture and stir.

4. Add the dry ingredients (cinnamon, salt, 1/2 cup of pecans, and gluten free flour) into the wet and stir until just combined. Spoon the mixture into the prepared dish.

5. Bake at 375F for 27-28 minutes, or until the cake gently springs back when you touch it.

6. Toffee sauce: About 10 mins before the cake is done, make your toffee sauce by whisking together the sauce ingredients in a pot (use the same one). Bring to a low simmer over medium heat, and then reduce heat to low, whisking frequently making sure it doesn’t burn. Heat for about 5 minutes while standing over the pot to stir & watch. Remove from heat and set aside.

7. Remove cake from oven, let it cool for a few minutes, and then prick with a fork or toothpick all over. I made about 100 holes. Pour 2/3 of the toffee sauce over the top of the cake (reserving the other 1/3 of the sauce for later) and smooth out with a spoon.

8. Scoop out your portions onto plates, drizzle with remaining sauce, and top with toasted pecans. Serve with whipped coconut cream. You can make your own. Just take coconut cream and chill it. Then whip it for about 5 minutes with an electric mixer. It firms up and tastes and looks just like whipped cream only better.

*Note: Other liquid sweeteners may work instead of brown rice syrup (you can use honey if you eat it), however the taste and consistency will change slightly. Maple syrup would also work, although it won’t get quite as thick.

The batter for the sticky toffee cake is quite thick and dense, but far from being dry.

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