Vegan, coconut sugar caramel soaks the fig upside down pudding, creating the rich, dense qualities of a traditional Sticky Toffee Pudding. You won't believe this impressive self-saucing pud was Gluten-free!
Ingredients
Caramel
1 tbsp. almond butter
4 tbsp. vegan margarine
¼ cup coconut sugar
pinch of salt
3 figs, sliced
Cake
2 cups plain gluten-free flour (I used Doves Farm)
1 cup ground almonds/almond meal
2 tsp baking powder
1 tsp xanthan gum
1¼ cup coconut sugar
1 cup rapeseed/canola oil
2 cups almond milk
3 tbsp. apple cider vinegar
1 tsp almond extract
pinch of salt
Instructions
Preheat your oven to 325F/160C/Gas Mark 3. . Line and grease a 10" cake tin*
In a small bowl, combine the almond milk and vinegar and set aside for 5 minutes.
In a saucepan, melt the almond butter and margarine together.
Once melted add the sugar and salt, whisk together and let it come to a boiling. Take of the heat and pour into your cake tin. Layer your figs over the caramel, covering the bottom of the tin.
Separately in a large bowl, whisk together the flour, almond meal, baking powder, xanthan gum, coconut sugar and salt and whisk together.
Pour in the milk mixture, oil and almond extract and fold together until fully combined.
Pour into the cake tin and place in the oven for 55-60 minutes.
Let cool for at least 10 minutes, carefully turn out of the tin and serve warm or you can keep in an airtight container for 2 days. (The pudding is best eaten warm!)
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/caramel-sticky-figgy-pudding/