Discover the ultimate vegan sticky toffee pudding—a modern vegan version of this classic British dessert. This eggless sticky date pudding is designed for special occasions, valentines day, dinner parties, or simply enjoying a comforting treat during the colder months. With a moist sponge cake enriched with medjool dates and drizzled with a rich, warm toffee sauce, this recipe delivers a caramel flavour that is simply the best thing ever!
What is Vegan Sticky Toffee Pudding?
This vegan sticky toffee pudding recipe transforms the traditional sticky date pudding into a dairy-free delight. Using ingredients like vegan butter, plant-based milk (such as almond milk, soy milk, or coconut milk), and chopped medjool dates, you get a moist sponge cake that soaks up a luscious warm toffee sauce. Enhanced by warm spices like cinnamon, nutmeg, and ginger, it’s the ideal dessert for those looking for a healthier sticky toffee pudding without sacrificing flavor.
Ingredients & Substitutions
Toffee Pudding Cake Ingredients
For the cake, blend these ingredients to create your pudding batter:
- All purpose flour (or oat flour for a healthier option)
- Brown sugar (or light brown sugar/coconut sugar)
- Baking powder (or a pinch of bicarbonate of soda with baking soda)
- A pinch of salt
- Ginger
- Warm spices: cinnamon, nutmeg, and fresh grated ginger (or dry ginger)
- Pitted medjool dates or dried dates (chopped dates work best for a smooth date mixture)
- Plain unsweetened plant milk (almond milk, soy milk, or coconut milk)
- Vanilla extract
- Vegan butter (or coconut oil at room temperature)
Sticky Toffee Sauce Ingredients
For the sauce that makes this dessert truly irresistible:
- Vegan butter (or coconut oil)
- Dark brown sugar (or muscovado sugar for extra caramel flavour)
- Vegan cream (options include coconut cream, soya cream, or dairy-free cream like cashew cream)
- Maple syrup (alternatively, golden syrup or black treacle can be used)
Substitutions and Alternatives
If you’re missing an ingredient, try these substitutions:
- Use a food processor to blend chopped dates into a fine date mixture.
- Replace vegan butter with coconut oil for a subtle coconut hint.
- If plain unsweetened plant-based milk isn’t available, try almond or soy milk.
- For an even richer flavour in your sticky toffee sauce, simmer on low heat with continuous stirring using a stick blender until you achieve a rich toffee sauce.
Helpful Tools for Making the Recipe
For best results, equip your kitchen with these essential tools:
- Large Mixing Bowl & Medium Bowl: For combining your dry ingredients and blending your wet mixture.
- Small Bowl: Perfect for measuring spices and liquids.
- Small Saucepan: Ideal for preparing your warm toffee sauce on medium heat.
- 9×9 Baking Dish or Pudding Basin: Greased with vegan butter to ensure a smooth release.
- Muffin Tin (Optional): For creating individual sticky toffee cakes.
- Food Processor & Stick Blender: To achieve a perfectly smooth date mixture and sauce.
- Airtight Container: For storing any leftover pudding to maintain its soft, light texture.
- Scale: To weigh the flour
How to Make This Vegan Sticky Toffee Pudding Recipe
Prep and Cake Preparation
- Preheat and Prepare:
Preheat your oven to 350°F (medium heat). Grease a 9×9 baking dish or pudding basin with vegan butter or coconut oil. This is key to avoid any sticking.
Making the Wet Mixture
- Combine and Heat:
In a small saucepan, combine your plant-based milk, chopped medjool dates, vanilla extract, and minced ginger.
- Cook on medium heat for about 10 minutes until the dates soften and blend into a smooth date mixture. Stir frequently to prevent burning.
- Add Sweetness:
Once the dates have softened, stir in the brown sugar and vegan butter. Allow the vegan butter to melt, forming a cohesive wet mixture that will enhance your pudding batter.
Mixing the Dry Ingredients
- Sift and Whisk:
In a large mixing bowl, sift the all purpose flour (or oat flour) along with baking powder, a pinch of salt, cinnamon, and nutmeg. Whisk until well combined. These dry ingredients create the base of your moist sponge cake.
Assembling the Cake Batter
- Combine Mixtures:
Gently pour the wet mixture into the bowl with your dry ingredients. And blend up the dates if desired.
- Stir carefully to form a thick cake batter, being mindful not to overmix. This ensures your pudding batter remains light and airy.
Baking and Checking Bake Time
- Bake:
Transfer the cake batter to your greased dish and bake at 350°F for approximately 30 minutes. Use a toothpick or fork to check that the cake is fully baked.
- A moist sponge cake with a dark colour and soft light texture is your goal.
Preparing the Warm Toffee Sauce
- Make the Sauce:
While the cake bakes, prepare the sticky toffee sauce in a small saucepan. Combine vegan butter, dark brown sugar, vegan cream (coconut cream, soya cream, or cashew cream), and maple syrup. Bring the mixture to a rapid simmer on medium-high heat, stirring continuously. For a thicker, richer sauce, reduce it on low heat until it reaches your desired consistency.
Final Assembly
- Cool and Drizzle:
Once baked, remove the cake and allow it to cool slightly on a rack for about 10 minutes. Poke small holes evenly throughout the cake with a toothpick to let the sauce seep in.
- Drizzle a generous amount of warm toffee sauce over the cake, ensuring every bite is infused with luscious toffee goodness.
- Serve:
Slice the pudding and serve with extra warm toffee sauce and a scoop of vegan vanilla ice cream if desired.
- Enjoy this free sticky toffee pudding that’s perfect for special occasions or a cozy treat on colder months.
Tips & Tricks
- Room Temperature Ingredients: Always use vegan butter and plant-based milk at room temperature to ensure a smooth cake batter.
- Accurate Measuring: Use a small bowl for dry ingredients and a medium bowl for wet mixtures; spoon your flour into the measuring cup and level it off with a butter knife.
- Consistent Heat: Maintain medium heat when preparing the date mixture and warm toffee sauce, ensuring the chopped dates don’t stick or burn.
- Poke Holes Generously: Poke small holes in the baked cake to allow the best results by letting the rich toffee sauce absorb fully.
- Leftover Pudding: Store any remaining pudding in an airtight container to preserve its moist sponge cake texture.
FAQs: Vegan Sticky Toffee Pudding
Almond milk, soy milk, or coconut milk are all excellent choices. They contribute to the overall moist texture and rich caramel flavour.
Yes, coconut oil is a great alternative and adds a subtle coconut flavour to your vegan sticky toffee pudding.
Stir continuously on medium-high heat in a small saucepan and reduce on low heat if you prefer a thicker, more luscious toffee sauce.
Dried dates can be used if rehydrated in a small bowl with water. They should then be processed into a fine date mixture using a food processor.
Bake for about 30 minutes at 350°F and check with a toothpick to ensure the cake batter is fully set for a moist sponge cake texture.
Vegan Sticky Toffee Pudding
Ingredients
Toffee Pudding Cake
- 188 grams all purpose flour 1 ½ cups see notes
- ½ cup brown sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tbsp fresh grated ginger or use 1 tsp dry ginger
- 1 cup pitted medjool dates
- 1 ½ cups plain unsweetened plant milk
- 1 tsp pure vanilla extract
- ½ cup vegan butter
Sticky Toffee Sauce
- ½ cup vegan butter
- ½ cup dark brown sugar
- ½ cup vegan cream (ie. cashew or coconut)
- 1 tbsp maple syrup
Instructions
Prep
- Pre-heat the oven to 350F and grease a 9×9 baking dish with vegan butter.
Cake Wet Ingredients
- In a small pot on medium heat, add the plant milk, chopped dates, vanilla, and minced ginger. Cook on medium-low heat for around 10 mins or until the dates have softened. Stir it frequently to prevent sticking or burning.
- Once the dates have softened, add in the brown sugar and vegan butter to melt. Remove from heat and Blend up the mixture using an immersion blender if desired. (If you like date chunks in the cake, do not blend, but personally I prefer it blended.)
Cake Dry Ingredients
- In a large bowl, sift in the flour, then add in baking powder, salt, cinnamon, and nutmeg and whisk to combine.
Cake Batter
- Now, add the wet ingredients from earlier into the bowl with the dry ingredients. Stir to combine a nice thick cake batter.
Baking
- Transfer into the baking dish and bake at 350 for 30 mins or until cooked through. Use the toothpick or fork test.
Sticky Toffee Sauce
- While the cake is baking, prepare the warm toffee sauce by adding vegan butter, dark brown sugar, vegan cream, and maple syrup to a pot on medium /high heat. You want to get it rapidly simmering and bubbling. Stir constantly for around 2-3 mins. (simmer on low for longer to reduce it to a thicker consistency if desired.)
Assembly
- Once the cake is cooked all the way through, transfer the baking dish and cake to a cooling rack.
- Poke holes evenly throughout the cake using a toothpick.
- Pour about ⅓ of the sticky toffee sauce over the cake and allow it to seep into the holes. Leave the cake for about 10 mins to cool.
- Now, cut the cake into slices and serve with more warm toffee sauce, and vanilla ice cream if desired. Enjoy!
Notes
Nutrition
Conclusion: Vegan Sticky Toffee Pudding
This vegan sticky toffee pudding recipe is a delightful eggless twist on traditional sticky date pudding. With a moist sponge cake infused with warm spices and medjool dates, and drizzled with a generous amount of warm toffee sauce, it’s the best dessert for special occasions and dinner parties. Enjoy every bite of this vegan toffee pudding, knowing you’ve created a healthier yet indulgent treat with detailed instructions and thoughtful ingredient substitutions.
