Dairy-Free Sticky Toffee Pudding
Indulge in the decadence of Dairy-Free Sticky Toffee Pudding, a rich and comforting dessert that's perfect for any occasion. This recipe swaps out traditional dairy ingredients for plant-based alternatives like almond milk, coconut oil, and coconut cream, making it ideal for those with dietary restrictions or preferences. Sweetened naturally with Medjool dates, coconut sugar, and maple syrup, every bite is packed with caramel-like flavors that pair beautifully with the smooth coconut toffee sauce. The fluffy cake, lightly spiced and infused with date sweetness, is baked to perfection and generously soaked in a luscious homemade sauce, ensuring maximum gooeyness. Ready in just over an hour, this dessert is easy to make and full of indulgent charm. Serve warm to captivate your guests and leave them craving more of this delightful dairy-free treat!
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Recipe Information
Ingredients
- 200 grams Medjool dates
- 250 milliliters Boiling water
- 1 teaspoon Baking soda
- 120 milliliters Unsweetened almond milk
- 150 grams Coconut sugar
- 3 tablespoons Maple syrup
- 80 milliliters Coconut oil
- 1 teaspoon Vanilla extract
- 150 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 200 milliliters Coconut cream
- 120 grams Additional coconut sugar (for sauce)
Instructions
Preheat your oven to 180°C (350°F) and grease an 8-inch square or round baking pan with coconut oil.
Chop the Medjool dates into small pieces and place them in a bowl. Pour the boiling water over the dates and stir in the baking soda. Let the mixture sit for 10 minutes to soften the dates.
In a large mixing bowl, whisk together almond milk, coconut sugar, maple syrup, melted coconut oil, and vanilla extract until smooth.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Once the date mixture has cooled slightly, mash the dates with a fork until they form a chunky paste. Add this into the wet ingredients and stir to combine.
Gradually mix the dry ingredients into the wet mixture until just combined. Do not overmix.
Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
While the pudding bakes, prepare the sauce. In a small saucepan, combine the coconut cream and additional coconut sugar. Heat over medium heat, stirring constantly, until the sugar has dissolved, and the mixture thickens slightly, about 5-7 minutes. Remove from heat.
Once the pudding is done, remove it from the oven and allow it to cool for 5 minutes. Poke small holes into the surface of the pudding with a skewer or fork.
Pour half of the prepared coconut toffee sauce over the pudding, spreading it evenly with a spatula. Let it soak for a few minutes.
Cut the pudding into portions and serve warm, with the remaining toffee sauce drizzled over the top.
Nutrition Facts
Calories |
3687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.7 g | 142% | |
| Saturated Fat | 93.9 g | 470% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3041 mg | 132% | |
| Total Carbohydrate | 684.5 g | 249% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 546.9 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 399 mg | 31% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2107 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
