Date Toffee Mini Pudding Cakes

Posted by: EatFree

>> Desserts and Sweet Treats, Vegetarian



  • 8 ounces pitted dates
  • 2 tablespoons canola oil
  • 1 organic egg
  • 1 teaspoon pure vanilla extract
  • pinch of salt
  • 1/2 cup unsweetened soy milk
  • 3 tablespoons unsalted organic butter, room temperature
  • 1.5 tablespoons light muscabado sugar
  • 1/4 cup 100% whole wheat pastry flour


  1. Pour boiling water over dates and let sit for 15 minutes.
  2. Preheat oven to 325 degrees Fahrenheit.  Spray muffin tins with cooking spray.  Set aside.
  3. Drain dates of soaking water.  Blend them with oil, egg, vanilla, salt, and soy milk to a smooth consistency.  Set aside.
  4. Whisk together butter and raw sugar.  Spread an equal amount along the bottom of each muffin tin.
  5. Gently stir in flour into date mixture until thoroughly incorporated.  Pour into muffin tins (makes 6) and bake for 18-20 minutes or until edges are set and center looks slightly underdone.  Let sit in muffin tin for 10 minutes before inverting.  Spoon over any left over toffee sauce on bottom of each tin over mini cakes (best served warm).  Top with naturally sweetened vanilla ice cream and enjoy!
This entry was posted on Friday, February 22nd, 2013 at 2:17 pm and is filed under Desserts and Sweet Treats, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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