Vegan Sticky Toffee Pudding is a delicious British dessert. An easy-to-make moist sponge cake filled with chopped dates and served with a warm toffee sauce. The perfect comforting dessert to finish off any meal.
Serving Vegan Sticky Toffee Pudding
Sticky toffee pudding is best enjoyed hot, served with vegan vanilla ice cream or custard and plenty of warm toffee sauce. However, it keeps well in a fridge and remains moist and can be eaten cold if you prefer.
The perfect dessert for family get-togethers or special occasions.
- Make sure you soak the dates in boiling water for at least 10 minutes before adding them to the cake mix. This makes them soft and they almost disappear when eating the cake. They add a wonderful rich sweetness to the sponge.
- The mixture can be used to make individual puddings.
- Store in an airtight container in the fridge for a couple of days. Reheat in the microwave.
Vegan Sticky Toffee Pudding
- 185 g dates finely chopped
- 125 ml boiling water
- 115 g unsalted plant-based butter
- 115 g light brown sugar
- 2 teaspoons ground ginger
- 200 g self-raising flour
- Pinch nutmeg
- 1 teaspoon vanilla extract
- 225 ml oat milk
- 40 g black treacle
- 1 tablespoon apple cider vinegar
- 1 teaspoon bicarbonate of soda baking soda NOT baking powder
Vegan Sticky Toffee Sauce
- 150 g light brown sugar
- 120 g unsalted plant-based butter
- ½ tablespoon black treacle
- 220 ml plant-based cream
- Preheat the oven to 160°C. Prepare a cake tin, greasing it with vegan butter. We used a 22cm square oven-proof dish.
- Soak the dates in boiling water for 10 minutes.
- In a large bowl cream the butter and sugar together until smooth.
- Add the bicarbonate of soda, spices and flour to the bowl and mix to incorporate everything together.
- Add the milk, apple cider vinegar, treacle and vanilla to the bowl and gently mix.
- Now add in the dates along with the soaking liquid then fold gently through the mixture.
- Transfer to the prepared cake tin or oven proof dish.
- Cover with tin foil and bake for 30 mins. Remove the foil and bake for a further 20 minutes or until a skewer inserted comes out clean.
- Meanwhile, make the dairy-free toffee sauce.
- In a pan over medium heat, add the sugar and butter and bring to a boil until the sugar has completely melted.
- Mix in the treacle and half of the cream then allow it to gently boil for 2 minutes, stirring regularly making sure the sauce doesn’t burn. Turn down the heat if needed.
- Remove the sauce from the heat then stir in the remainder of the cream.
- Remove the sticky toffee pudding from the oven, poke several holes all around the cake and pour over half of the toffee sauce. Reserve the rest of the sauce to serve on the side when ready to eat.
- Enjoy your Vegan Sticky Toffee Pudding hot with plenty of warm toffee sauce and vegan vanilla ice cream.