This is the best vegan sticky toffee pudding, also known as sticky date pudding. It’s super moist, packed with sticky dates and flavor and the best thing ever served with toffee sauce and vegan ice cream.
Sticky toffee pudding is a British dessert and oh my is it delicious! It’s called sticky date pudding in Australia and New Zealand, and since dates are a main ingredient, that’s a pretty good name for it.
It’s similar to malva pudding, which is a classic South African dessert.
No matter where you’re from, you’ll totally love this vegan sticky toffee pudding. It’s so moist and delicious and the sauce is next level.
And it’s honestly SO easy to make too. There are a few steps but all of them are really simple and straightforward. And the end result is seriously impressive. So let’s get started!
Ingredients You’ll Need:
Ingredient Notes
- Dates – we used pitted medjool dates but really any pitted dates will work fine in this recipe. They’ll be easier to chop if they’re soft, so if possible choose soft dates.
- Vegan butter – you can use any brand of vegan butter or dairy-free margarine. Alternatively use your own homemade vegan butter.
- Coconut cream – should be canned, unsweetened coconut cream. Alternatively you can use canned, unsweetened, full fat coconut milk.
- Soy milk – can be switched for a different non-dairy milk option if you prefer.
How To Make Vegan Sticky Toffee Pudding
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add chopped dates to a saucepan along with soy milk and vanilla extract and heat on medium heat, stirring all the time, for around 12 minutes until the dates are soft.
- Add vegan butter and light brown sugar and stir in until melted. Remove from the heat.
- In a separate bowl sift all purpose flour and add baking powder, salt, nutmeg, ground ginger and cinnamon and mix together.
- Pour the date mix from the saucepan into the dry ingredients and mix into a thick batter.
- Transfer to a 9×9 square dish (sprayed with non-stick spray) and smooth down.
- Bake at 350°F for 30 minutes or until a toothpick inserted into the center comes out clean.
- Place onto a wire cooling rack to cool for 10 minutes before serving.
- When the pudding is cooling, make your sauce right away.
- Add maple syrup, dark brown sugar and vegan butter to a saucepan and melt together on medium to high heat, stirring all the while until bubbling.
- Remove from heat, pour in the coconut cream and mix together.
- Slice your pudding and serve each slice topped with a generous amount of toffee sauce and some vegan ice cream.
Recipe Tips for Success
Measure the flour correctly. If you use too much flour in this recipe then it won’t be moist like it is supposed to be. So measure the flour correctly using the spoon and level method. Spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop the flour and don’t pack it into the cup. Alternatively weigh it out on a food scale for complete accuracy.
The sauce is generous. You definitely want there to be a lot of sauce and there is a generous amount of sauce for each slice.
Recipe FAQ
It’s divine served with either vegan whipped cream or vegan ice cream as well as lots of extra toffee sauce! It’s also great with vegan custard.
Leftover pudding and sauce keep very well in the fridge for up to 5 days. Store sauce and pudding separately, covered in the fridge. Reheat in the microwave.
You can freeze pudding and sauce (separately) for up to 3 months. Thaw in the fridge and then reheat in the microwave.
More Vegan Pudding Recipes
- Chia Pudding
- Vegan Chocolate Pudding
- Mango Chia Pudding
- Vegan Rice Pudding
- Vegan Bread Pudding
- Vegan Vanilla Pudding
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Sticky Toffee Pudding
Ingredients
- 1 cup Pitted Medjool Dates (175g) Packed cup, chopped
- 1 ½ cups Soy Milk (360ml) or other non-dairy milk
- 1 tsp Vanilla Extract
- ½ cup Vegan Butter (112g)
- ½ cup Light Brown Sugar (100g)
- 1 ½ cups All Purpose Flour (188g)
- 3 tsp Baking Powder
- 1 tsp Salt
- ½ tsp Nutmeg
- 1 tsp Ground Ginger
- 1 tsp Cinnamon
Toffee Sauce:
- 1 Tbsp Maple Syrup
- ½ cup Dark Brown Sugar (100g)
- ½ cup Vegan Butter (112g)
- ½ cup Canned Coconut Cream (120ml) Unsweetened
Serving Options:
Instructions
- Preheat oven to 350°F (180°C) and spray a 9×9 square dish with non-stick spray. Set aside.
- Add chopped dates to a saucepan along with soy milk and vanilla extract and heat on medium heat, stirring all the time, for around 12 minutes until the dates are soft.
- Add vegan butter and light brown sugar and stir in until melted. Remove from the heat.
- In a separate bowl sift all purpose flour and add baking powder, salt, nutmeg, ground ginger and cinnamon and mix together.
- Pour the date mix from the saucepan into the dry ingredients and mix into a thick batter.
- Transfer to your prepared 9×9 square dish and smooth down.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Place onto a wire cooling rack to cool for 10 minutes before serving.
- While the pudding is cooling, make your sauce right away.
- Add maple syrup, dark brown sugar and vegan butter to a saucepan and melt together on medium to high heat, stirring all the while until bubbling.
- Remove from heat, pour in the coconut cream and mix together.
- Slice your pudding and serve each slice topped with a generous amount of toffee sauce and vegan cream, ice cream or custard.
Notes
- Dates – we used pitted medjool dates but really any pitted dates will work fine in this recipe. They’ll be easier to chop if they’re soft, so if possible choose soft dates.
- Measure the flour correctly. If you use too much flour in this recipe then it won’t be moist like it is supposed to be. So measure the flour correctly using the spoon and level method. Spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop the flour and don’t pack it into the cup. Alternatively weigh it out on a food scale for complete accuracy.
- Coconut cream – should be canned, unsweetened coconut cream. Alternatively you can use canned, unsweetened, full fat coconut milk.
- Storing: Leftover pudding and sauce keep very well in the fridge for up to 5 days. Store sauce and pudding separately, covered in the fridge. Reheat in the microwave.
- Freezing: You can freeze pudding and sauce (separately) for up to 3 months. Thaw in the fridge and then reheat in the microwave.
- Nutritional information is for pudding and sauce only and does not include cream or ice cream.
love, use allspice instead is nutmeg, was not available, worked out perfectly
Glad to hear you enjoyed the recipe and thanks so much for your great review!
Excellent recipe! This really hit home with my palate and familiarity with conventional sticky toffee cake’s flavor. I also adapted it to be gluten free using a 1:1 blend by bob’s which didn’t miss a beat. I did notice it baked faster than 30 mins so would caution to do your toothpick check slightly sooner. Made this twice now and it keeps getting better! Thank you for sharing this recipe!
Happy to hear you enjoyed the recipe Jeanette! Thanks so much for your great review!
This was amazing!!! Definitely recommend. Thank you so much ☺️
Thanks so much for sharing and for your great review Leah!
toffee sauce absolutely made it! soo rich and delicious. made it in a muffin tray and the sponge raised beautifully. been vegan 5 years and this used to be my non-vegan favourite. this is just how i remember it 🙏🏻
Awesome Hannah! Glad to hear you enjoyed the recipe and thanks for your great review!
I replaced the dates with prunes as we’ve got a glut of them and it was absolutely fantastic! Thank you so much for the recipe. We’ll definitely be making it again!
So glad to hear you enjoyed the recipe Vicki! Thanks so much for sharing and for your amazing review!
Thank you for your smorgasbord of vegan desert recipes!
Can I make this gluten free by using a GF flour mix like Bob’s or Cup4Cup?
After reading through comments, I only found one that had used a combination of cassava and oat flours but I have GF mix to use up.
Thank you for your time.
Hi Roberleigh. Happy to hear you enjoy the recipes! Yes, you can try both those brands of GF Flour.
I had success using a Bob’s Red Mill 1:1 blend of gluten free flours and it was perfectly moist. The first time I did do 30 mins and it was too much and the second time about 27 mins….
Ok something went wrong. My batter was super shaggy but I thought oh well, and baked it anyways. It was not ok. Double checked and I did everything correct so I’m not sure what happened.