Vegan Sticky Pumpkin Date Cake with Toffee Sauce


I wanted to create a dessert for the holidays that embodied all of my favorite flavors of the season. This cake is a hybrid of a pumpkin loaf cake, sticky toffee pudding, and a bit of pumpkin pie in terms of flavor. It gets its moist spongy texture from date and pumpkin puree. Fresh grated nutmeg and ginger along with ground cinnamon give a perfume to the cake. The warm toffee sauce served over the cake makes it decadent. The best part of this cake is that it’s vegan, and for such a heavy cake, leaves you feeling light.

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Serves: 10-12

Cook Time: 60 Minutes

What you get:

  • 1 package of dates
  • 15 oz canned pumpkin puree
  •  2 cans of unsweetened coconut milk
  • All-purpose flour
  • 1 tablespoon baking soda
  • 1 package of desiccated coconut
  • Date syrup
  • 8oz whole pecans
  • Brown Sugar

What you need 

  • Grated nutmeg
  • Ground ginger
  • Ground cinnamon
  • Kosher salt
  • Pure vanilla extract
  • Baking soda

Allergens: Gluten, Coconut, Tree Nuts

See Recipe


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