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Vegan Sticky Toffee Pudding
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Vegan Sticky Toffee Pudding

Easy to make moist sponge with chopped dates served with a warm toffee sauce. The perfect comforting dessert to finish off any meal.
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Prep Time 15 minutes
Cook Time 50 minutes
Course Dessert
Cuisine British
Servings 6
Calories 756 kcal

Ingredients
  

  • 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

Instructions
 

  • Soak the dates in boiling water for 10 minutes.
  • Preheat the oven to 160°C fan/180°C (320°F convection /356°F). Prepare a cake tin, greasing it with vegan butter. We used a 20cm square oven-proof dish.
  • 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.

Nutrition

Calories: 756kcalCarbohydrates: 105gProtein: 6gFat: 36g
Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!