By far the best recipe in the book "The 100 Best Vegan Baking Recipes". Truth be told, it is slightly tricky to get the sticky part correct. In fact, I decided to make this into a cake, rather than the muffins originally suggested. If you would prefer to do that, just use a muffin tray instead of a cake pan. Either way, it will taste delicious. This one is a husband pleaser, that's for sure!
1/4 cup brown rice syrup, corn syrup or maple syrup
2 tblsp margarine
1/2 cup brown sugar
1 cup chopped cashews
2 cups of flour
1 cup sugar
2 tsps baking powder
1 tsp cinnamon
1/4 tsp salt
1 cup soy, rice or almond milk
1/3 cup oil
1/2 cup plus 2 tblsp soy yogurt (or 1 6 ounce container; I use vanilla flavored)
1 tsp vanilla
1) For the cake, mix flour and sugar together. Fold in wet ingredients.
2) For the topping, place all ingredients (except cashews) in a small saucepan, over medium heat until bubbling (stirring constantly). Once heated and taken off of the burner, add cashews.
3) For assembly, you have two choices: place parchment paper on the bottom of the baking dish, or grease slightly, and use muffin cups or a 3 x 8 baking dish. The topping tends to 'stick' (no pun intended), so choose your best option. Either way, pour topping on the bottom of the baking dish, and spread cake batter over top.
4) Bake in a 350 degree oven for 20-25 minutes, or until the topping begins to bubble up on the sides of the cake, and the top (or bottom :) ) of the cake is slightly browned. While hot, turn the cake over on to a plate and watch as the topping drips down. If any of the topping sticks in the pan, just take it out with a spatula and spread it back on to the cake. Enjoy!