Vegan Sticky Toffee Pudding (Sticky Date Pudding)

Sticky Toffee pudding with ice cream and more sauce being poured over it.

5 from 1 vote

Vegan Sticky Toffee Pudding (Sticky Date Pudding)

This cozy vegan version of the classic Sticky Toffee Pudding is packed with dates, and has a gorgeous caramel toffee sauce. Perfect winter pudding for Sunday Roasts or Christmas!

Prep Time20

Cook Time20

Total Time40

Course: birthday cake, Dessert, pudding, sweet

Cuisine: American, british

Servings:

Calories: 287kcal

Author: Louise-Claire Cayzer

Ingredients

For the pudding mix

200 g pitted medjool dates
115 g plant based butter plus extra for greasing the pudding basin (around 1 stick butter)
360 ml any non-dairy milk (bit less than ½ cup)
100 g brown sugar
1 teaspoon vanilla essence
180 g All Purpose/Plain Flour
3 teaspoon baking powder
1 teaspoon mixed spice optional
1 teaspoon ground ginger optional
1 teaspoon cinnamon optional

For the Toffee Sauce (double the ingredients for extra moisture and sauce!)

100 g brown sugar
400 ml coconut cream
50 g plant based butter

Metric - American

Instructions

For the Pudding Mix

Preheat oven to 180°C / 350°F / Gas Mark 4.
Grease 8 mini pudding tins with plant butter (be sure to do this well so the pudding doesn't stick)
Chop the dates into 1 cm pieces, be sure to remove any seeds.
200 g pitted medjool dates
Put the dates in a saucepan with the plant milk and bring to a simmer
115 g plant based butter
Add the butter, vanilla and brown sugar and simmer until the dates break up (about 5 minutes). You can help them break up with the back of a wooden spoon.
360 ml any non-dairy milk (bit less than ½ cup), 100 g brown sugar , 1 tsp vanilla essence
In a large bowl, mix together the flour, baking powder, spices and salt
180 g All Purpose/Plain Flour, 1 tsp mixed spice, 1 tsp ground ginger, 1 tsp cinnamon, 3 tsp baking powder
Add the date mixture from the saucepan and mix it thoroughly.
Put the pudding batter into the pudding basin and cover with foil.
Bake for 12-15 minutes, or until a skewer comes out clean.
Before taking the puddings out out, check it has cooked through using a skewer. Cook for longer if needed. The skewer should come out pretty much clean.
Serve hot with the toffee sauce

For the Toffee Sauce

Place sugar and coconut cream in a heavy-based saucepan. Stirring or whisking continuously, bring to the boil on a medium heat. Once boiled, turn down the heat.
100 g brown sugar, 400 ml coconut cream
Let the sugar and coconut milk thicken on this low heat, stirring or whisking as much as possible. This may take around 10-15 minutes. It will be ready when it is a caramel consistency.
Add the plant based butter and stir until melted in- this is optional, but creates an extra glossy sauce.
50 g plant based butter

Notes

🌰Substitutions & Variations

Here are some common alternatives you can use to make this Vegan Sticky Toffee Pudding Recipe.

Gluten Free: You can use oat flour or regular gluten free flours. It might be a little more dense and crumbly but should still taste delicious.
Coconut Sugar: Replace the brown sugar with coconut sugar if you want to avoid cane sugar. You could also use Maple Syrup and Maple Sugar.
Add Autumn fruit such as Pears (with ginger!) or Apples (with cinnamon!) to the batter or arranged at the bottom of the tin, for a lovely twist on the original recipe.
No Coconut: Use Soy Cream or Oat Cream to make the rich toffee sauce.

BAKING TIMES for alternative pudding bowl shapes:

To bake the pudding itself you can choose from several options: All will work fine, however you will need to adjust the timing for baking.

Large 1 Litre Pudding Basin: Bake time is 40 minutes.
Mini Pudding Bowls x 8 : Bake time is 12-14 minutes.
Muffin Tin - 12 hole (you will be able to fill around 10 muffin holes) Bake time is 12-14 minutes.
Square Tin 9" / 25cm square Bake time is 18-20 minutes.

Nutrition