California Prune Sticky Cake
Simple and delicious! Dive into this tasty California Prune sticky cake with a California Prune caramel sauce. Recipe courtesy of Chef Oomed of PLANTA Queen.
Servings: 6
Prep Time:
Cook Time:
Ingredients
Cake
- 350g oat milk
- 200g California Prunes
- 230g all purpose flour
- 150g vegan butter
- 80g sugar
- 5g baking powder
- 2g baking soda
Caramel Sauce
- 400g sugar
- 50g water
- 500g coconut milk
Prune Puree
- 300g California Prunes
- 150g water
Directions
- Blend the oat milk and California Prunes in a blender until smooth.
- In a mixer bowl with paddle attachment, cream the butter and sugar until fluffy.
- Add the California Prunes and oat milk mixture, mix until combined.
- Add all the dry ingredients, mix until combined, do not over mix.
- Scrape the bottom and sides of the bowl.
- Prepare 6 ramekins, light spray with oil. Put 100g cake mix in each oil sprayed ramekin.
- Bake at 350°F for 15 minutes or until using the wooden skewer inserted into the center and comes out clean.
Note
When the cake is cooled, unmold it and cover with plastic wrap. Can serve immediately or reheat in microwave for 45 seconds before serving.
Caramel Sauce
- Make the puree first: Blend the California Prunes and water in a blender until smooth, set aside.
- In a pot, cook sugar and water together until it reaches amber or honey color.
- Deglaze with the warmed coconut milk, keep stirring until all sugar is dissolved.
- Place 200g prune puree and 150g caramel in a blender and blend until smooth.
Assemble
When serving, pour the California Prune caramel on top of the warmed prune cake. Top with some cut California Prune pieces on top of the cake before the scoop of vanilla ice cream of choice.
