Vegan Sticky Toffee Pudding
Indulge in the ultimate comfort dessert with this Vegan Sticky Toffee Pudding recipe—a rich, moist sponge infused with sweet, caramel-like date paste and crowned with a luscious homemade vegan toffee sauce. Perfectly dairy-free and egg-free, this crowd-pleasing treat combines wholesome plant-based ingredients like coconut cream, almond milk, and coconut sugar for a decadent yet accessible twist on the classic British dessert. The pudding is easy to prepare, with simple steps to create a golden, tender cake and a silky sauce that soaks into every bite of goodness. Serve it warm with an extra drizzle of sauce and a scoop of vegan vanilla ice cream for a show-stopping finale at your next gathering. This recipe is ideal for vegans and dessert enthusiasts alike, delivering unmatched flavor without compromising on ethics or taste.
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Recipe Information
Ingredients
- 200 grams Dates (pitted and chopped)
- 240 ml Boiling water
- 120 ml Plant-based milk (unsweetened almond, soy, or oat)
- 1 teaspoon Apple cider vinegar
- 150 grams All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 120 grams Coconut sugar or brown sugar
- 60 grams Vegan butter (melted, plus extra for greasing)
- 1 teaspoon Vanilla extract
- 400 ml Coconut cream (for the toffee sauce)
- 100 grams Coconut sugar or brown sugar (for the toffee sauce)
- 1 teaspoon Vanilla extract (for the toffee sauce)
Instructions
Preheat your oven to 180°C (350°F) and lightly grease an 8-inch square or round baking dish with vegan butter.
Place the chopped dates in a heatproof bowl and pour the boiling water over them. Let this sit for 10 minutes to soften.
After 10 minutes, mash the softened dates with a fork until they form a chunky paste. Set aside.
In a small bowl, combine the plant-based milk with the apple cider vinegar to create a vegan 'buttermilk'. Let it sit for 5 minutes.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate bowl, beat the coconut sugar and melted vegan butter together until well combined, then stir in the vanilla extract.
Add the vegan buttermilk and mashed date mixture to the wet ingredients, mixing until smooth.
Gradually fold the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing.
Pour the batter into the prepared baking dish and spread it out evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
While the pudding bakes, make the toffee sauce. In a small saucepan, combine the coconut cream and coconut sugar. Bring to a gentle boil over medium heat.
Reduce the heat to low and simmer the toffee sauce for 7-10 minutes, stirring frequently, until thickened. Stir in the vanilla extract and remove from heat.
Once the pudding is baked, let it cool for 5 minutes, then poke small holes across the surface with a fork. Pour half of the toffee sauce over the pudding, allowing it to soak in.
Serve warm with the remaining toffee sauce drizzled on top. Optionally, pair with vegan vanilla ice cream for an extra indulgence.
Nutrition Facts
Calories |
3716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.8 g | 243% | |
| Saturated Fat | 136.8 g | 684% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3055 mg | 133% | |
| Total Carbohydrate | 497.2 g | 181% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 349.3 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 451 mg | 35% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 5211 mg | 111% | |
*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.
