Description
Warming spices make this sweet and super moist Vegan Sticky Toffee Pudding a wonderful crowd-pleasing dessert.
Ingredients
Units
Scale
- 8oz chopped pitted dates (about 1 1/2 cups)
- 1 1/2 cups vegan nog beverage or 1 1/2 sweetened plant-based milk ( almond milk, soy milk, cashew milk or oat milk) mixed with 1/2 tsp cinnamon, 1/4 tsp of ground cloves, 1/4 tsp of ground ginger, a pinch of ground nutmeg, and 1 tsp vanilla.
- 1 tsp baking soda or bicarbonate of soda as it is called in Britain
- 2 tbsp ground flax seeds
- 1 1/2 cups whole wheat pastry flour or all-purpose flour
- 1 tsp baking powder
- 1/8 tsp salt
- 1/4 cup coconut oil, at room temperature
- 1/2 cup sugar
- 1 tsp natural vanilla extract
- For the sauce (makes 1 cup) :
- 1/2 cup vegan nog beverage sweetened plant-based milk
- 1 cup brown sugar ( use light brown sugar or dark brown sugar)
- 1/4 cup coconut oil
- 1/2 tsp natural vanilla extract
- 1/2 tsp cinnamon
- 1/4 to 1/2 tsp 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 1/3 of the nog/date mixture. Add about 1/3 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 1/2 cups of sweetened plant-based milk with 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4 tsp 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