The pudding

•250ml soya milk
•100ml water
•200g dates
•1 level tsp bicarbonate of soda
•115g vegan margarine
•115g soft brown sugar
•200g white self-raising flour
•1/8 tsp ground nutmeg
•¼ tsp ground ginger
•¼ tsp ground cinnamon

1.Preheat the oven to 190 or gas mark 5.
2.Line a 20cm by 20cm shallow cake tin with baking parchment.
3.Chop the dates in half. Put into a small saucepan with the soya milk and water. Simmer until soft, and then take off the heat. Stir in the bicarbonate of soda and the leave to cool.
4.Beat the margarine with the sugar until pale and creamy. Stir in the date mixture.
5.Mix the spices into the flour. Sieve the flour and fold it into the sponge mixture. Spoon this into the tin.
6.Bake for 30 minutes in the oven (or until the cake bounces back when pressed).

The sauce

•100g golden syrup
•200g soft brown sugar
•150g vegan margarine
•100ml soya cream
•1tsp vanilla extract

1.Melt the syrup, margarine, sugar and vanilla extract in a saucepan and simmer for 5 minutes without stirring.
2.Leave to cool slightly, and then stir in the soya cream.
References :
From Demuths "Green World" cook book

I also love "Vegan Cupcakes Take Over the World" by Isa Chandra Moskowitz and Terry Hope Romero. It’s a cookbook just about cupcakes.
References :
Vegan