Vegan Sticky Date Pudding
Indulge in the ultimate cozy dessert with this Vegan Sticky Date Pudding, a plant-based twist on the classic treat that's perfect for any occasion. Made with naturally sweet pitted dates, a hint of warm cinnamon, and a luscious caramel sauce crafted from coconut cream, this dairy-free dessert is irresistibly moist and rich. The pudding comes together effortlessly with a blend of simple pantry staples, and its caramel sauce soaks into the cake to create a melt-in-your-mouth texture that's bound to impress. Whether served with a dollop of whipped coconut cream or a scoop of vegan vanilla ice cream, this decadent dessert is the perfect choice for vegan dessert lovers and anyone looking to savor a comforting, sweet delight. Ready in just an hour and serving six, it’s the ideal centerpiece for sharing at your next dinner party or cozy night in!
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Recipe Information
Ingredients
- 200 grams Pitted dates
- 250 ml Boiling water
- 1 teaspoon Baking soda
- 150 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 75 grams Vegan butter (softened)
- 125 grams Brown sugar
- 1 teaspoon Vanilla extract
- 80 ml Unsweetened plant-based milk (e.g., almond, soy, oat)
- 200 ml Coconut cream (for sauce)
- 100 grams Brown sugar (for sauce)
- 50 grams Vegan butter (for sauce)
- 0.5 teaspoon Vanilla extract (for sauce)
Instructions
Preheat your oven to 180°C (350°F) and grease an 8-inch square or round baking dish with vegan butter, or line it with parchment paper.
Place the pitted dates in a medium-sized bowl and pour the boiling water over them. Add the baking soda, stir, and let the mixture sit for 10 minutes to soften the dates.
Once softened, blend the date mixture into a smooth puree using an immersion blender or a food processor. Set aside.
In a separate mixing bowl, sift together the all-purpose flour, baking powder, ground cinnamon, and salt. Set aside.
In a large bowl, cream the softened vegan butter and brown sugar together until light and fluffy. Stir in the vanilla extract.
Add half of the date puree and half of the dry flour mixture to the creamed butter and sugar, then mix gently. Add the remaining date puree, flour mixture, and the plant-based milk. Fold everything together until just combined; avoid overmixing.
Pour the batter into the prepared baking dish and smooth the top with a spatula.
Bake in the preheated oven for 35 to 40 minutes, or until a skewer inserted into the center comes out clean.
While the pudding is baking, prepare the caramel sauce. In a small saucepan over medium heat, combine the coconut cream, brown sugar, and vegan butter. Cook while stirring until the sugar dissolves and the mixture thickens slightly, about 5 minutes. Stir in the vanilla extract and remove from heat.
Once the pudding is baked, allow it to cool for 5 minutes, then poke small holes across the top using a skewer or fork. Pour half of the warm caramel sauce over the pudding so it soaks in.
Serve slices of the pudding warm with the remaining caramel sauce drizzled on top. Optionally, pair with vegan vanilla ice cream or whipped coconut cream for an extra indulgent treat.
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 583 mg | 25% | |
| Total Carbohydrate | 84.6 g | 31% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 60.5 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 86 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 454 mg | 10% | |
*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.
