Vegan Sticky Toffee Pudding
This Vegan Sticky Toffee Pudding is a warm hug in dessert form, and it brings back sweet memories of cozy family gatherings for me. I love how the dates create that rich, caramel-like flavor everyone craves.
Sticky toffee pudding has always had a special place in my heart.
I remember my grandmother making it for special occasions, and the smell would fill the house with warmth and love.
This vegan version is a nod to those memories, but with a healthy twist!
I’ve swapped out the traditional ingredients for whole-food, plant-based ones, and trust me, it’s just as satisfying.
My tip?
Soaking the dates really brings out their sweetness and makes the pudding incredibly moist.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Medjool dates are my go-to for their rich flavor and natural sweetness. If you can’t find them, you can use other soft dates, but the taste will vary a bit. I love using coconut sugar here because it adds a caramel-like flavor, but brown sugar works too!
Tips & Notes
- •I keep my dates in a glass jar in the pantry – they stay fresh for ages.
- •If you want an extra layer of flavor, try adding a splash of rum or bourbon in the toffee sauce.
Recipe Variations
- •Sometimes, I’ll add chopped walnuts or pecans into the batter for a lovely crunch.
- •You could swap out the almond almond milk for coconut almond milk for a richer flavor.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 4 days. You can reheat it in the oven or microwave, but I recommend the oven to keep it nice and warm!
Frequently Asked Questions
Can I make this in advance?
Absolutely! Just store the pudding in the fridge and reheat it gently before serving. The toffee sauce can also be made ahead and warmed up.
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This Vegan Sticky Toffee Pudding is a warm hug in dessert form, and it brings back sweet memories of cozy family gatherings for me. I love how the dates create that rich, caramel-like flavor everyone craves.
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish.
- 2
In a bowl, soak the chopped Medjool dates in boiling water for about 10 minutes. This step softens the dates and enhances their sweetness.
- 3
Once soaked, blend the dates and their soaking water in a blender until smooth. Set aside.
- 4
In a large mixing bowl, combine the flour, baking soda, baking powder, ground ginger, cinnamon, and salt.
- 5
In another bowl, whisk together the almond almond milk, coconut sugar, melted vegan vegan butter, and vanilla extract.
- 6
Mix the wet ingredients into the dry ingredients until just combined, then fold in the date mixture until smooth.
- 7
Pour the batter into the prepared baking dish and smooth the top.
- 8
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- 9
While the pudding is baking, prepare the toffee sauce. In a small saucepan, combine the maple syrup, coconut coconut cream, and water. Heat gently until everything is mixed well and slightly thickened.
- 10
Once the pudding is done, let it cool for a few minutes before cutting into squares. Serve warm, drizzled with the toffee sauce.
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