Melt into this warm and comforting vegan sticky toffee pudding this winter. Warming spices and dates make this sweet and moist Vegan Sticky Toffee Pudding a wonderful crowd-pleasing dessert. Our recipe is a vegan version of this classic British dessert.
Sticky toffee pudding. Just the name makes your mouth water, doesn't it? This warm dessert is a traditional British recipe served throughout the colder months.
I have to admit though, I had never heard of it until 2019. I don't remember where I saw it for the first time, but it caught my attention right away. After looking for recipes and pictures online, I became even more curious about it. And because there's nothing I love more than a challenge when it comes to cooking, I was determined to come up with a vegan version of it.
Why You'll Love This Vegan Sticky Toffee Pudding Recipe
Warming spices make this sweet and super moist Vegan Sticky Toffee Pudding a wonderful crowd-pleasing dessert.
This must have been one of those recipes we were meant to develop because we barely had to do any testing. Came out perfectly after the first try. And you know what else? When we asked our followers on Facebook what Holiday treats they would like to see "veganized", the first response was (yes, you guessed it), sticky toffee pudding. To give it a seasonal, and dairy-free spin we used vegan nog for the cake and sauce. Use plant-based coffee creamer or plant-based milk if vegan eggnog is not available.
So here it is. Hope you enjoy it!
Ruth
Ingredients
For the Cake:
- Medjool Dates. Dates are the star ingredient in sticky toffee pudding. They give this dessert its sticky sweetness and caramel-like flavor. Medjool dates are soft and rich, so they are our favorite dates. If using drier varieties, soak them in hot water for 5 minutes to soften them before chopping.
- Vegan Nog Beverage. It adds moisture and flavor to the cake. You can make your own by combining sweetened plant-based milk with 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground ginger, and a pinch of ground nutmeg.
- Leavening. Baking Soda and baking powder help the cake rise creating a light and moist texture.
- Ground Flax Seeds. Help bind the ingredients together, turning into a flax egg
- Whole Wheat Pastry Flour. You can also use all-purpose flour or a gluten-free all-purpose blend. Whole wheat pastry flour has a lighter texture than regular whole wheat flour, it's our go-to flour when choosing to bake with whole grains.
- Coconut Oil. Adds richness to the cake, use vegan butter for a more neutral flavor.
- Sugar and Vanilla Extract.
- Salt.
For the Toffee Sauce:
- Vegan Nog Beverage. Or use the homemade version mentioned above.
- Brown Sugar.Use light brown sugar or dark brown sugar
- Coconut Oil. Adds richness
- Vanilla Extract, Ground Cinnamon, Nutmeg: Adds extra flavor and spice
- Bourbon. Optional.
How to Make Vegan Sticky Toffee Pudding Recipe
- Step 1: Make the cake with the dates and vegan nog. Bake in the oven for 30 minutes. Make the toffee sauce.
- Step 2: Using a thick skewer or chopstick, poke holes in the cake.
- Step 3: Slowly pour about half the sauce over the cake and let it sit to absorb the sauce.
- Step 4: Serve with a dollop of vegan whipped topping and drizzle with more sauce.
How to Make Vegan Sticky Toffee Pudding Video
How to Serve Vegan Sticky Toffee Pudding
Serve this deliciously moist dessert warm from the oven with a dollop of vegan whipped topping or vegan vanilla ice cream.
Serve with whipped coconut cream or cashew cream.
Drizzle extra sauce on top for more sticky caramelly goodness.
Storage and Reheating
Leftover pudding can be stored in an airtight container in the fridge for up to 1 week. Reheat in the oven for about 10 minutes, or in the microwave for a minute.
CHECK OUT OUR OTHER RECIPES WITH DATES
Vegan Sticky Toffee Pudding
- Total Time: 1 hour 5 mins
- Yield: 9 cake squares
- Diet: Vegan
Description
Warming spices make this sweet and super moist Vegan Sticky Toffee Pudding a wonderful crowd-pleasing dessert.
Ingredients
- 8oz chopped pitted dates (about 1 ½ cups)
- 1 ½ cups vegan nog beverage or 1 ½ sweetened plant-based milk ( almond milk, soy milk, cashew milk or oat milk) mixed with ½ teaspoon cinnamon, ¼ teaspoon of ground cloves, ¼ teaspoon of ground ginger, a pinch of ground nutmeg, and 1 teaspoon vanilla.
- 1 tsp baking soda or bicarbonate of soda as it is called in Britain
- 2 tbsp ground flax seeds
- 1 ½ cups whole wheat pastry flour or all-purpose flour
- 1 tsp baking powder
- ⅛ tsp salt
- ¼ cup coconut oil, at room temperature
- ½ cup sugar
- 1 tsp natural vanilla extract
- For the sauce (makes 1 cup) :
- ½ cup vegan nog beverage sweetened plant-based milk
- 1 cup brown sugar ( use light brown sugar or dark brown sugar)
- ¼ cup coconut oil
- ½ tsp natural vanilla extract
- ½ tsp cinnamon
- ¼ to ½ teaspoon nutmeg (to taste)
- 2 tsp bourbon (or to taste, optional)
Instructions
- Preheat oven to 350ºF. Lightly coat a non-stick 9x9 square baking dish with cooking spray
- Combine chopped dates, vegan nog, or plant-based milk in a medium-size saucepan. Bring to a boil and remove from heat. Add baking soda (the mixture will become foamy), stir well, and add ground flax seeds. Set aside
- Combine flour, baking powder, and salt in a small bowl and set aside
- Using an electric mixer, cream coconut oil, and sugar at medium speed for 2 minutes. Add vanilla extract and continue beating for another minute.
- Reduce speed and slowly add about ⅓ of the nog/date mixture. Add about ⅓ of the flour mixture and mix until just combined. Repeat 2 more times alternating nog and flour mixtures.
- Transfer the batter to the baking pan and bake for 30 minutes.
- In the meantime, prepare the sauce. Combine nog, sugar, and coconut oil in a saucepan. Cook over medium heat for about 3 minutes, whisking constantly. Reduce heat, whisk in vanilla, cinnamon, and nutmeg, and continue cooking for another minute. Remove from heat and add bourbon, if using. Set aside until ready to use (the sauce will thicken as it cools)
- Let the cake cool slightly. Using a thick skewer or chopstick, poke holes in the cake. Slowly pour about half the sauce all over. Serve with a dollop of vegan whipped topping and drizzle with more sauce
Notes
- We couldn't resist using the vegan nog available in supermarkets during November and December. If you want to make our vegan sticky toffee pudding at another time make a homemade spice plant-based milk. Combine 1 ½ cups of sweetened plant-based milk with 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground ginger, and a pinch of ground nutmeg.
- This post was originally published on November 30, 2019. It has been updated with more information.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Oven
- Cuisine: British
Nutrition
- Serving Size: 1-3x3 Square
- Calories: 422
- Sugar: 54
- Sodium: 440
- Fat: 14
- Saturated Fat: 10
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 73
- Fiber: 4
- Protein: 4.6
- Cholesterol: 0
Sarah Klinkowitz
I'm drooling just looking at this!
Maria
OMG, this vegan sticky toffee pudding was out of this world!