Vegan Sticky Toffee Pudding

Indulge in the ultimate plant-based dessert with this Vegan Sticky Toffee Pudding—a rich, moist cake sweetened naturally with dates and topped with a luscious coconut cream toffee sauce. This decadent yet dairy-free twist on a classic British favorite features simple pantry essentials like coconut sugar, plant-based milk, and vegan butter, making it as accessible as it is satisfying. The warm, gooey texture is elevated by the deep caramel notes of the sauce, which soaks into the cake for irresistible flavor. Perfect for cozy evenings, holidays, or special occasions, this pudding pairs beautifully with a scoop of vegan vanilla ice cream for an extra layer of indulgence. Give this easy-to-make dessert a try, and prepare to wow your taste buds with every bite!

Nutriscore Rating: 44/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 180°C (350°F) and lightly grease an 8-inch square or round baking dish with vegan butter.

Step 2

Place the chopped dates in a heatproof bowl and pour the boiling water over them. Let this sit for 10 minutes to soften.

Step 3

After 10 minutes, mash the softened dates with a fork until they form a chunky paste. Set aside.

Step 4

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.

Step 5

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 6

In a separate bowl, beat the coconut sugar and melted vegan butter together until well combined, then stir in the vanilla extract.

Step 7

Add the vegan buttermilk and mashed date mixture to the wet ingredients, mixing until smooth.

Step 8

Gradually fold the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing.

Step 9

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.

Step 10

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.

Step 11

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.

Step 12

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.

Step 13

Serve warm with the remaining toffee sauce drizzled on top. Optionally, pair with vegan vanilla ice cream for an extra indulgence.

Nutrition Facts

Serving size	(1415.6g)

Amount per serving	% Daily Value*
Calories	3716.4

Total Fat 189.8g	0%
Saturated Fat 136.8g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 3055.4mg	0%
Total Carbohydrate 497.2g	0%
Dietary Fiber 26.5g	0%
Total Sugars 349.3g
Protein 37.0g	0%

Vitamin D 50.7IU	0%
Calcium 451.1mg	0%
Iron 26.9mg	0%
Potassium 5211.0mg	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: 44.4%

Protein: 3.8%

Carbs: 51.7%