Monday, February 13, 2012


And yet another from Miss Angela of Oh She Glows. Altered slightly for a little less fat, and oh so delicious!

{ The Cake }

3/4 c. chopped pecans, toasted and divided

1 1/2 c. pitted dates, roughly chopped
1 1/2 c. almond milk
1/2 t. baking soda

1/4 c. wonderslim (prune puree)
1/2 c. sucanat

1 1/4 c. whole wheat flour
1/2 t. cinnamon
1/2 t. salt
  • Preheat oven to 325. Toast pecans for 8 minutes.
  • Preheat oven to 375.
  • In a medium pot, bring almond milk to a low boil. Add chopped dates and reduce heat to low.
  • Cook for 1 minute, remove from heat, and add baking soda. It will froth a bit.
  • In a large bowl, whisk together prunes and sucanat. Add almond milk and date mixture and stir.
  • In a small bowl, sift together dry ingredients, including 1/2 c. pecans.
  • Add dry ingredients to wet, and stir until just combined.
  • Spoon/pour mixture into lightly greased 8x8 pan or 9-inch pie dish.
  • Bake at 375 for 25-28 minutes, or until cake springs back when you touch it.
  • Remove from oven and allow to cool for a few minutes.
  • Using a toothpick or fork, poke several (100) holes in the cake.
{ The Toffee Sauce }

1/4 c. + 2 T. honey, or other liquid sweetener
1/4 c. + 2 T. sucanat
2 T. Earth Balance
1 T. vanilla extract
1 T. almond milk
1 pinch salt
  • About 10 minutes before the cake is done, whisk together sauce ingredients in a pot (use the same one).
  • Bring to a low simmer, reduce heat to low, and heat for about 5 minutes while standing over the pot, watching and whisking. Remove from heat.
  • Pour 2/3 sauce over holey cake and smooth out with a spoon.
  • Serve cake warm, topped with more sauce and toasted pecans. Serve with vegan ice-cream!


Lucy said...

Divine! I just licked my plate after eating some. Thanks for the recipe, Bek! And thanks for posting the chili bean one too-- I will be making them soon.

The Cooking Lady said...

May I sat something with thee utmost affection in my heart? You women are pure evil for posting this...I'm just sayin'.