A vegan-take on the classic sticky toffee pudding with caramel-like dates, brown sugar, spices, and a hint of ginger, all topped with the creamiest 4-ingredient vegan toffee sauce.
Sticky toffee pudding is an absolute classic dessert. Rich, comforting, unequivocally naughty – and yet light and spongy enough to leave you satisfied without feeling like you’ve over-indulged.
I first made this vegan sticky toffee pudding recipe as a dessert for Christmas day. For the traditionalists, I made a vegan Christmas pudding (a very boozy Christmas pudding at that!), but for those who abhor raisins and other kinds of fruit in their pudding, sticky toffee pudding was the alternative.
Now, let me tell you some things about this pudding.
It’s sweet. It’s sticky. It’s oh-so-soft and spongy. It’s packed with nature’s gift, Medjool dates, for a natural caramel flavour, with cinnamon, mixed spice, and candied ginger giving it a subtle hint of spice.
Finally, it’s topped with the smoothest, creamiest, most indulgent vegan toffee sauce – easily whipped up with just four ingredients!
Making a vegan sticky toffee pudding
I would highly recommend making your sticky toffee pudding in a pudding basin – just make sure the one you get is suitable for going in the oven.
Being able to turn your pudding out of the basin once cooked is essential, so make sure you grease the basin well. I also recommend cutting a small circle of parchment paper and placing that at the bottom of your basin. Then, place another circle of parchment paper on top of your pudding mix once it’s in the basin, before covering with foil and baking.
To make the pudding, you start by soaking your chopped dates in hot water. This softens the dates and really draws out that sweet, caramel flavour.
Next, in a separate mixing bowl, you’ll cream together your sugar and melted (but cooled) coconut oil, before adding the black treacle, spices, bicarbonate of soda, and self-raising flour.
Then, stir in the plant-based milk, chopped candied ginger, and ginger syrup.
Finally, you’ll add the date and water solution and your apple cider vinegar. The apple cider vinegar is crucial for getting that spongy, dessert-cake texture for your pudding. It reacts with the raising agents in the batter, making it instantly have a fluffier, airy feel – super cool! If you don’t add the vinegar the cake will still be good, but it will be much denser.
Once made, you simply wrap your pudding basin in foil and bake for around 50 minutes, or until a skewer comes out clean.
Pre-making your sticky toffee pudding
The last thing anyone wants when hosting a dinner party is to be whipping up a cake from scratch while your guests sit in the next room!
This vegan sticky toffee pudding recipe is perfect for making a day or two ahead. Simply wrap in fresh foil and store in a cool place.
Then, reheat in a low oven for 30 – 40 minutes, and warm your toffee sauce on the hob before pouring over the pudding and serving!
Making sticky toffee pudding vegan
I found this classic recipe really easy to vegan-ize.
Instead of butter, I used coconut oil. I’ve also tried the recipe with vegan butter which works great, although it did make the pudding very soft – almost too soft, it’s fine if that’s all you’ve got in the cupboard, though!
Equally, this recipe uses plant-based milk such as soy or almond milk instead of cow’s milk.
Aside from that, the ingredients are pretty much exactly the same as you’d find in a traditional sticky toffee pudding, ensuring the taste of this recipe is true to a traditional recipe!
- 200g medjool dates, chopped
- 100 ml boiled water
- 70g light brown sugar
- 40g dark brown sugar
- 90g coconut oil
- 1 tbsp black treacle (molasses)
- 1 tsp bicarbonate of soda
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp mixed spice
- 200g self raising flour
- 2 balls of candied stem ginger + 1 tbsp syrup
- 180 ml plant-based milk
- 1 tbsp apple cider vinegar
- 1 can of coconut milk (cream separated from the water)
- 80g light brown sugar
- 3 tbsp treacle
- 1 tsp sea salt
- Preheat the oven to Gas Mark 5/ 375 degrees F/ 190 degrees C and grease your pudding basin. Cut a small circle of parchment paper to place in the bottom of the basin, and another larger circle to go over the pudding once in the basin. If using a loaf tin, line the tin with parchment paper and grease.
- Add your chopped dates to a bowl and pour over your freshly boiled hot water, then set aside.
- In a mixing bowl, mix the sugar with the coconut oil which should be melted but cool.
- Next, add the treacle, spices, bicarbonate of soda, and self raising flour.
- Slowly stir in the chopped ginger, syrup, and milk
- Finally, add the date mixture (water included) and apple cider vinegar. The apple cider vinegar will instantly reacted with the rising agents and make the mix very light and spongy, so take care not to over mix.
- Pour the batter into your pudding basin, and top with your greased circle of parchment paper. Wrap in foil, and then bake in the oven for 50 minutes, or until a skewer comes out clean.
- Turn out immediately and pour over your toffee sauce.
To make the sauce:
- Add the sugar and treacle to a saucepan on medium heat and stir for about a minute until the sugar has dissolved into the treacle.
- Add the coconut cream and bring the sauce to the boil, stirring frequently. Reduce the heat to a simmer for 5 - 10 minutes to allow the sauce to thicken.
- Remove the sauce from the heat and allow to cool - it will continue to thicken as it cools.
This pudding is perfect for making ahead of time. Store it in the fridge, and to reheat simply wrap in foil and place in the oven for 45 mins.
The sauce is also great hot or cold and can be reheated in a saucepan over low heat.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 467Total Fat: 22gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 617mgCarbohydrates: 65gFiber: 3gSugar: 41gProtein: 5g
Nutritional information is not always 100% accurate.