Sticky Date Pudding with Almond-Maple Sauce

Method

1. 1Prep the panHeat the oven to 350°F (175°C). Oil the cake pan and line the bottom with parchment.
2. 2Soak the datesPut the dates, boiling water and baking soda in the Vitamix. Let them soak 10 minutes.
3. 3BlendBlend until mostly smooth. Add the oil, maple, eggs and vanilla, and blend 10 seconds to combine.
4. 4MixWhisk the almond flour, rice flour, tapioca, baking powder, cinnamon, ginger and salt in a bowl. Pour in the date mixture and fold until no dry streaks remain.
5. 5BakeScrape into the pan and bake 28 to 32 minutes, until the top springs back and a toothpick comes out with a few moist crumbs.
6. 6Make the sauceMeanwhile, warm the maple, vegan butter and coconut milk in the saucepan over medium-low until the butter melts and it steams. Whisk in the almond butter, vanilla and salt and cook 2 to 3 minutes, until glossy and slightly thickened.
7. 7SoakWhile the cake is still warm, poke it all over with a skewer and pour a third of the sauce over it. Let it soak in and cool in the pan.
8. 8StoreKeep the cake covered on the counter. Refrigerate the rest of the sauce in a jar; it sets up thick.
9. 9ServeRewarm the sauce gently with a splash of water until pourable. Cut wedges into bowls, microwave 20 to 30 seconds, spoon over warm sauce, and top with yogurt and sesame seeds or walnuts.