Vegan Sticky Toffee Pudding
This vegan sticky toffee pudding is gooey, sticky and best served with lashings of custard or plant based ice cream. It’s a classic British dessert and I’ve come up with a plant based version that’s just as good (if not better!) than the original. With a moist, date-sweetened sponge that’s drenched in a oozy toffee sauce, it’s the ultimate cosy dessert.
What I like about this recipe is that it actually doesn’t require any hard to find ingredients or egg-replacing ingredients – it’s mainly made from foods you’ll find at home in your store cupboard or pantry.
What you need to make vegan sticky toffee pudding
- pitted dates
- vegan milk
- vanilla extract
- vegan butter
- light brown sugar
- plain flour
- baking powder
- mixed spice
- ground ginger
- cinnamon
For the Toffee Sauce
- maple syrup
- dark brown sugar
- vegan butter
- unsweetened coconut cream
Substitution and Ingredient Notes
Pitted dates: My favourite are always medjool dates, as they’re super sticky and create that caramel texture!
Vegan milk: Any unsweetened plant-based milk will do. I usually use oat or soy milk as it’s what I have in the fridge!
Vanilla extract: Make sure you use vanilla extract rather than vanilla essence – there is a difference!
Vegan butter: Any vegan butter will work, I used my favourite for baking – Stork!
Light brown sugar: Stick with light brown sugar to create that caramel colour, while keeping a light and fluffy texture for the sponge.
Plain flour: This can be substituted for a gluten free alternative!
The spices: Traditional sticky toffee pudding actually doesn’t include any spices in it – it relies on the caramelly flavours from the dark sugars. However, there is nothing I love more than the warmth of mixed spice, ground ginger and cinnamon during the festive season. If you don’t have any of these spices, or want a more classic version, you can simply omit.
Maple syrup: This could be substituted for agave syrup if you prefer.
Dark brown sugar: Due to it’s higher molasses content and rich flavour, the dark brown sugar makes the syrup that much more delicious.
Unsweetened coconut cream: Get the kind that is a solid block, or if it has any water in there (the ones in the small tins do), just use the solid part.
How to make vegan sticky toffee pudding
Preheat oven to 350°F (180°C) and grease a square dish/cake tin (approx 22cm).
First, add the chopped dates to a saucepan with non-dairy milk and vanilla extract. Heat the pan, stirring all the time, for about 10 minutes until the dates are very soft. Then add the butter and sugar, stir in until melted and set aside.
After you’ve made your date mixture, in a separate bowl, mix together the flour, baking powder, salt, mixed spice, ground ginger and cinnamon. Then once the date and milk mix is melted, pour into the dry ingredients and mix into a thick batter.
Pour into the square dish and even out the top until nice and smooth. Now bake for 30 minutes or until a skewer pricked into the centre comes out clean. Once baked, take your sticky toffee pudding out of the oven and place on a cooling rack. Leave to cool for about ten minutes.
While you’re waiting for the pudding to cool down it’s time to make the toffee sauce. Add the maple syrup, dark brown sugar and butter to a saucepan and melt together on medium heat. Make sure to stir continuously until it just reaches a gentle boil. Now remove from the heat and add in the coconut cream, a pinch of sea salt and mix up together.
Slice your pudding and serve each slice topped with a generous drizzle of toffee sauce, and serve with your favourite vegan ice cream!
Fancy more comforting vegan dessert recipes?
- Spiced Apple and Cranberry Cake
- Vegan Maple and Walnut Pumpkin Bread
- Vegan Nutella Cheesecake
- Blackberry Banana Bread
Did you make this vegan sticky toffee pudding recipe? Please rate and review the recipe below, and leave me a comment! I love to hear your feedback, and if you’re enjoying my recipes. Make sure to take a photo, tag me @MadeleineOlivia and tag it #MadeleineOlivia.
Easy Vegan Sticky Toffee Pudding
Ingredients
- 175 g pitted dates (roughly chopped)
- 350 g non-dairy milk
- 1 tsp vanilla extract
- 100 g
vegan butter
- 100 g light brown sugar
- 200 g plain flour (sifted)
- 3 tsp baking powder
- 1 tsp salt
- ½ tsp mixed spice
- 1 tsp ground ginger
- 1 tsp cinnamon
For the Sauce
- 1 tbsp
maple syrup
- 200 g dark brown sugar
- 100 g vegan butter
- sea salt (a pinch of (optional))
- 100 ml coconut cream
Instructions
- Preheat oven to 350°F (180°C) and grease a square dish (approx 22cm).
- Add chopped dates to a saucepan with the milk and vanilla extract, heat stirring all the time, for about 10 minutes until the dates are very soft. Add the butter and sugar, stir in until melted and set to one side.
- In a separate bowl, mix together flour and baking powder, salt, nutmeg, ground ginger, and cinnamon. Pour the date mix into the dry ingredients and mix into a thick batter.
- Pour into the square dish and even out until smooth. Then bake for 30 minutes (test with skewer until it comes out clean). Remove from the oven, and place on a cooling rack for around 10 minutes to cool.
- Meanwhile, make the sauce. Add the maple syrup, dark brown sugar and butter to a saucepan, and melt on a medium heat, stirring all the time until it just reaches a boil. Remove from heat, add the coconut cream and a pinch of sea salt. Mix together to form a smooth toffee sauce.
- Slice your pudding into 6, and serve each slice topped with a drizzle of toffee sauce, and a dollop of vegan ice cream.
Video
Nutrition
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2 comments
Ally S.
The most perfect dessert! Have made it every Sunday for months! And great to freeze in portions for a cheeky midweek dessert too!
Sophie
So tasty and easy to make 🩷