Vegan Sticky Toffee Pumpkin Pudding

Vegan Sticky Toffee Pumpkin Pudding

Canadian thanksgiving is coming up, and what better way to end a bountiful thanksgiving dinner than a sticky n’ spiced pumpkin toffee pudding? It’s already mid-October and 2015 is already beginning to come to an end… the year really went by in a blink of the eye. Today, Leung and I got together and made this super delicious recipe for y’all (well, she pretty much did all the work; I kinda just passed her the ingredients and poured toffee sauce all over while she photographed… talk about equal work distribution eh).

Ingredients

  • PUMPKIN CAKE
  • ¾ cup pumpkin puree
  • ½ date paste
  • 1¼ cup almond milk
  • 1 tbsp molasses
  • 2 tbsp coconut oil, melted
  • ¼ tsp pure vanilla extract
  • A pinch of salt
  • 1 tsp ground cinnamon
  • ¼ tsp each nutmeg and all spice
  • 1 tsp baking powder
  • 1 cup oat flour
  • TOFFEE SAUCE
  • ¼ cup liquid sweetener, we used malt barley syrup
  • ¼ cup brown sugar, such as sucanat
  • ⅔ cup coconut milk
  • A pinch of salt
  • A pinch each of cinnamon, nutmeg, and allspice
Read the whole recipe on Radiant Rachels