Vegan Sticky Toffee Pudding Recipe

Introduction

This vegan sticky toffee pudding is a rich, moist dessert perfect for any occasion. Made with naturally sweet dates and a luscious homemade toffee sauce, it’s a comforting treat everyone will love.

Ingredients

• 250 g medjool dates (pitted)
• 200 ml freshly boiled water
• 300 g all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon (optional)
• ¼ teaspoon sea salt
• 1 batch vegan buttermilk
• 120 g vegan butter (room temperature)
• 100 g light muscovado sugar
• 120 g vegan Greek-style yogurt
• 45 g cane molasses (or black treacle)
• 2 teaspoons vanilla extract
• 200 g coconut cream (soy or oat cream)
• 150 g light muscovado sugar
• 50 g vegan butter
• ¼ teaspoon sea salt

Instructions

1. Step 1: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease a 10.5 x 7.5-inch baking dish with some oil.
2. Step 2: Roughly chop the pitted dates and place them in a bowl with the boiling water. Let them soak for 20-30 minutes until soft. Mash the dates into a smooth paste using a fork.
3. Step 3: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and sea salt. Set aside.
4. Step 4: Cream the vegan butter and light muscovado sugar in a large bowl or stand mixer until light and fluffy.
5. Step 5: Whisk in the vegan yogurt, molasses, and vanilla extract. Don’t worry if the mixture looks split at this stage.
6. Step 6: Add half of the vegan buttermilk and half of the dry ingredients to the wet mixture, whisk to combine. Repeat with the remaining buttermilk and dry ingredients. Stop mixing when a few streaks of flour remain to avoid over-mixing.
7. Step 7: Carefully fold in the date paste with a spatula until just combined.
8. Step 8: Pour the batter into the prepared baking dish and bake for 35-45 minutes.
9. Step 9: While baking, make the toffee sauce by simmering the coconut cream, light muscovado sugar, vegan butter, and sea salt in a heavy-bottomed saucepan over medium-high heat. Once simmering, reduce heat to medium and stir for 2-3 minutes until slightly thickened. Remove from heat.
10. Step 10: Check if the pudding is done by inserting a skewer into the center; it should come out with a few sticky crumbs. Remove the pudding from the oven, poke holes all over with a skewer or fork, and pour about three-quarters of the toffee sauce over the warm pudding. Let it cool for 30 minutes.
11. Step 11: Just before serving, drizzle the remaining toffee sauce over the pudding for extra richness.

Tips & Variations

• Use softer dates and soak them longer if you want a smoother date paste.
• Substitute coconut cream with soy or oat cream depending on your preference.
• Add chopped nuts to the batter for extra texture.
• Serve with vegan vanilla ice cream or fresh fruit for a delightful contrast.

Storage

Store the pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, then drizzle with warmed toffee sauce before serving to bring back its sticky richness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pudding gluten-free?

You can substitute the all-purpose flour with a gluten-free blend that can be used cup-for-cup, but be sure to check the baking powder and soda are gluten-free as well.

How do I make vegan buttermilk?

Mix 1 tablespoon of lemon juice or apple cider vinegar into 200 ml of your choice of plant-based milk. Let it sit for 5-10 minutes until it curdles slightly.

Vegan Sticky Toffee Pudding Recipe

Pin Recipe

Print Recipe

★★★★★

4.4 from 84 reviews

This Vegan Sticky Toffee Pudding is a rich, moist, and luscious dessert made without any animal products. Featuring a luscious date paste-infused batter and topped with a creamy vegan toffee sauce, this recipe combines classic sticky toffee pudding flavors with plant-based ingredients for a deliciously indulgent treat suitable for vegans and dairy-free diets.

• Author: reem
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: British
• Diet: Vegan

Ingredients

Scale 1x2x3x

For the Pudding

• 250 g medjool dates (pitted)
• 200 ml freshly boiled water
• 300 g all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon (optional)
• ¼ teaspoon sea salt
• 1 batch vegan buttermilk (see note below)
• 120 g vegan butter (room temperature)
• 100 g light muscovado sugar
• 120 g vegan Greek-style yogurt
• 45 g cane molasses (or black treacle)
• 2 teaspoons vanilla extract

For the Toffee Sauce

• 200 g coconut cream (or soy/oat cream)
• 150 g light muscovado sugar
• 50 g vegan butter
• ¼ teaspoon sea salt

Instructions

1. Prepare: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease a 10.5 x 7.5-inch baking dish with about 3-inch depth using oil.
2. Date paste: Roughly chop the pitted dates and place them in a bowl with the boiling water. Let them soak for 20–30 minutes until softened. Using a fork, mash the dates into a smooth paste.
3. Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon (if using), and sea salt to combine evenly. Set aside.
4. Cream the butter and sugar: In a large mixing bowl or stand mixer bowl, whisk the room temperature vegan butter and light muscovado sugar until pale, light, and fluffy.
5. Add wet ingredients: Whisk in the vegan Greek-style yogurt, cane molasses, and vanilla extract. The mixture may look split at this point, but it’s normal.
6. Make the batter: Add half the vegan buttermilk and half the dry ingredients to the wet mixture and whisk to combine. Repeat with the other half of the buttermilk and dry ingredients. Stop whisking when a few flour streaks remain; do not overmix to keep the batter light.
7. Fold in date paste: Using a spatula, gently fold the mashed date paste into the batter until just combined.
8. Bake: Pour the batter evenly into the prepared baking dish and bake for 35–45 minutes until a skewer inserted comes out with a few sticky crumbs.
9. Make the caramel: While the pudding bakes, combine the coconut cream, light muscovado sugar, vegan butter, and sea salt in a heavy-bottomed saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium and continue to simmer and stir for 2–3 minutes until slightly thickened. Remove from heat and set aside.
10. Soak pudding: After baking, poke several holes in the pudding with a skewer or fork. Pour about three-quarters of the warm toffee sauce evenly over the pudding. Allow it to cool for 30 minutes to absorb.
11. Serve: Just before serving, drizzle the remaining toffee sauce over the pudding for extra richness and flavor.

Notes

• Note 1: Use soft medjool dates for best results; soaking times may vary depending on date hardness.
• Note 2: Vegan butter should be at room temperature for easier creaming.
• Note 3: Light muscovado sugar adds moistness and a subtle molasses flavor.
• Note 4: Vegan Greek-style yogurt provides creaminess and tang; dairy-free alternatives like coconut or soy yogurt work well.
• Vegan buttermilk can be made by mixing plant-based milk with lemon juice or vinegar and letting it curdle for a few minutes.

Keywords: Vegan Sticky Toffee Pudding, vegan dessert, sticky toffee pudding, date pudding, dairy-free dessert, vegan baking