Vegan Sticky Date Pudding

Indulge in the ultimate comfort dessert with this Vegan Sticky Date Pudding, a plant-based twist on the classic favorite. This rich and moist pudding is made with naturally sweet pitted dates and warmly spiced with cinnamon, creating a luscious, flavor-packed base. Topped with a silky vegan caramel sauce crafted from coconut cream and brown sugar, every bite is decadently satisfying. This recipe is dairy-free and egg-free, yet delivers the same gooey texture and caramelized flavor you crave. Perfect for cozy evenings or dinner parties, serve it warm with a generous drizzle of caramel sauce and a dollop of vegan ice cream or whipped coconut cream for an indulgent treat everyone can enjoy.

Nutriscore Rating: 43/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

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.

Step 3

Once softened, blend the date mixture into a smooth puree using an immersion blender or a food processor. Set aside.

Step 4

In a separate mixing bowl, sift together the all-purpose flour, baking powder, ground cinnamon, and salt. Set aside.

Step 5

In a large bowl, cream the softened vegan butter and brown sugar together until light and fluffy. Stir in the vanilla extract.

Step 6

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.

Step 7

Pour the batter into the prepared baking dish and smooth the top with a spatula.

Step 8

Bake in the preheated oven for 35 to 40 minutes, or until a skewer inserted into the center comes out clean.

Step 9

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.

Step 10

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.

Step 11

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

Serving size	(1256.4g)

Amount per serving	% Daily Value*
Calories	3558.8

Total Fat 172.0g	0%
Saturated Fat 89.9g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 3475.5mg	0%
Total Carbohydrate 503.5g	0%
Dietary Fiber 22.9g	0%
Total Sugars 358.5g
Protein 25.6g	0%

Vitamin D 33.8IU	0%
Calcium 495.7mg	0%
Iron 17.4mg	0%
Potassium 2582.6mg	0%

*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.

Source of Calories

Fat: 42.2%

Protein: 2.8%

Carbs: 55.0%