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.
Wow! This is superb. My family don’t even realize that it’s all plant based and they love it. I served it with a big dollop of cocowhip which is just like ice cream. Thanks so much, this recipe is a real keeper.
Thanks so much for the awesome review Cecilia! So happy you enjoyed it!
I made this but have a question. Many other recipes call for adding baking soda to the initial dates, soy milk and vanilla step. Does this matter? what does it do?
I’m not sure, but it’s not necessary in our recipe. Glad to hear it came out well!
I made this for New Years Day. Followed the recipe exactly and came out so delicious, everyone loves it.
Thank you!
Thanks Enya! So happy you enjoyed it.
Hi! If I made this in ramekins would the recipe need to be adjusted at all? Thanks!
Hi Colleen, sorry no idea, I haven’t tried this in ramekins.
Absolutely love your recipes so looking forward to trying this! Quick question, my brother-in-law can’t eat coconut so would full fat Elmea plant based (soya) cream do the trick for the caramel sauce? Thanks!
Yes that should work fine!