125ml (1/2 cup) freshly brewed coffee (ground beans or instant)
150g (3/4 cup) brown sugar
125ml (1/2 cup) Vitasoy VitaCafe or Soy Milky
1 tablespoon dairy-free spread (or butter)
Heat the oven to 180C. Grease a 1.5 litre baking dish and set aside.
Put the flour, baking powder and sugar into a large bowl and whisk until well combined. Add the melted spread, soymilk, egg and syrup and stir to combine.
Scoop into the baking dish and scatter the almonds on top.
Next, make the syrup. Place the brown sugar, coffee, soymilk and spread into a small saucepan over high heat. Bring to the boil, stirring frequently until the spread melts, then carefully pour over the batter in the baking dish. The syrup will sit on top, but the cake will rise through it when it bakes.
Bake for 25 minutes until the pudding is risen and cooked through with the sauce at the bottom. Let it rest in the baking dish for 5-10 minutes before serving with ice cream, cream or yoghurt.