Vegan Sticky Toffee Pudding
A moist, vegan sticky toffee pudding featuring medjool dates, warm toffee sauce, and aromatic spices. Perfect for special occasions and dinner parties.
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 9x9 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
For the flour - make sure it is not packed hard into the measuring cup. Use a spoon to add the flour into the measuring cup then use a butter knife to level off the flour.
Sticky Toffee Sauce - I used cashew cream for mine but you can use coconut cream or soy cream if desired. I like how cashew cream thickens up when heated and it has such a nice mild flavor. If you want your sauce to thicken, simmer it and stir frequently until it has reached your desired consistency. It should be still quite runny and easy to pour over top of the cake.
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 120g | Calories: 500kcal | Carbohydrates: 70g | Protein: 8g | Fat: 25g | Saturated Fat: 17g | Polyunsaturated Fat: 4.5g | Monounsaturated Fat: 4.5g | Sodium: 400mg | Potassium: 400mg | Fiber: 4g | Sugar: 35g | Vitamin A: 75IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 3mg
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