A comforting, indulgent dessert that’s rich, warm, and incredibly satisfying, this Vegan Sticky Toffee Pudding is made with plant-based ingredients but doesn’t skimp on flavor.
With its gooey toffee sauce and soft, moist sponge, it’s a perfect treat for anyone looking for a dairy-free alternative to the classic. The combination of dates and brown sugar creates a deep, caramelized sweetness that is balanced by a hint of warmth from the spices.
For the ultimate cozy dessert experience, pair this Vegan Sticky Toffee Pudding with a dollop of creamy Whipped Cream or serve alongside a glass of Mulled Wine to complement the pudding’s rich, spiced flavor. Both pairings enhance the indulgent feel of the dish while adding extra layers of warmth.
Why I Love This Recipe (And You Will Too):
- Rich, Comforting Flavors: The date-based sponge and toffee sauce offer a decadent, melt-in-your-mouth experience.
- Vegan-Friendly: All the indulgence without any dairy or animal products.
- Warm & Cozy: It’s perfect for cooler weather or cozy gatherings with friends and family.
- Easy to Make: A straightforward recipe that delivers impressive results with minimal fuss.
Vegan Sticky Toffee Pudding Recipe
Equipment
- 9×9 square baking dish
- Saucepan
- Sifter
- Mixing bowls
- Whisk or Spoon
- Wire cooling rack
- Toothpick
Ingredients
- 1 cup Pitted Medjool Dates 175g Packed cup, chopped
- 1 ½ cups Soy Milk 360ml or other non-dairy milk
- 1 tsp Vanilla Extract
- ½ cup Vegan Butter 112g
- ½ cup Light Brown Sugar 100g
- 1 ½ cups All Purpose Flour 188g
- 3 tsp Baking Powder
- 1 tsp Salt
- ½ tsp Nutmeg
- 1 tsp Ground Ginger
- 1 tsp Cinnamon
Toffee Sauce:
- 1 Tbsp Maple Syrup
- ½ cup Dark Brown Sugar 100g
- ½ cup Vegan Butter 112g
- ½ cup Canned Coconut Cream 120ml Unsweetened
Serving Options:
- Vegan Whipped Cream
- Vegan Ice Cream
- Vegan Custard
Instructions
- Preheat oven to 350°F (180°C) and spray a 9×9 square dish with non-stick spray. Set aside.
- Add chopped dates to a saucepan along with soy milk and vanilla extract and heat on medium heat, stirring all the time, for around 12 minutes until the dates are soft.
- Add vegan butter and light brown sugar and stir in until melted. Remove from the heat.
- In a separate bowl sift all purpose flour and add baking powder, salt, nutmeg, ground ginger and cinnamon and mix together.
- Pour the date mix from the saucepan into the dry ingredients and mix into a thick batter.
- Transfer to your prepared 9×9 square dish and smooth down.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Place onto a wire cooling rack to cool for 10 minutes before serving.
- While the pudding is cooling, make your sauce right away.
- Add maple syrup, dark brown sugar and vegan butter to a saucepan and melt together on medium to high heat, stirring all the while until bubbling.
- Remove from heat, pour in the coconut cream and mix together.
- Slice your pudding and serve each slice topped with a generous amount of toffee sauce and vegan cream, ice cream or custard.
Nutrition Facts:
Nutrition | Value |
---|---|
Calories | 444 kcal |
Carbohydrates | 56 g |
Sodium | 663 mg |
Fat | 23 g |
Protein | 3.8 g |
Sugar | 36 g |