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.
This looks amazing, do you think I could 1/2 it and put it in a loaf pan? I have a small family
I think you could!
I’m American and had never tried sticky toffee pudding. My British boyfriend suggested we make some, so I found this recipe, and it is now our absolute favorite! British approved. 🙂 Thanks for this gem!
That is awesome news! Thanks so much Lauren!
This was the best sticky toffee pudding I’ve ever had! I made this for my family who aren’t vegan and they absolutely loved it! I paired it with some vegan vanilla ice cream and it was to die for! Thank you for this incredible recipe!!
Thanks so much for the awesome review Megan!
Made this for my husband’s birthday dinner, and he was so happy! Came out great and he went back for seconds. Then thirds!
Yay! That’s wonderful news. Thanks so much for sharing and the great review.
I made this and it came out perfect! Loved by vegans and non-vegans alike. I used an 8inch square pan and baked it for 30 mins and it was fine. I also made it gluten free by using 100g cassava flour and 88g oat flour and the texture was fantastic. I also used your homemade vegan butter in the recipe. I’m from the UK but living in Indonesia so I know this dessert and it gets top marks! Thanks again for all your wonderful recipes! You’ve inspired me to get into cooking and experimenting again, after having had a bit of a lull in that department! 😊
Brilliant! So happy to have inspired you to get cooking and baking again! Thanks so much for the awesome comment Mo!
Hi, I’m excited to try the recipe this weekend – can I make the batter before dinner and let it sit in the pan while we eat? Then, bake it when we are ready for dessert because I’d like to serve this warm (with cold ice cream!). Thanks 🙂
Hi Stephanie, I don’t actually advise that because it can affect the texture and rise if the batter sits too long. I would go ahead and bake it during dinner and if it cools too much between dinner and wanting to eat dessert then it reheats extremely well.
I made this for pudding for our Sunday lunch today and it’s amazing! So easy to make as well, even my non vegan family loved it!
So happy to hear that Jade, thanks for the wonderful review!
Hmmm, This is the first recipe of yours that I haven’t got right the first time. I think my batter was may be too dry? it just didn’t come out right. tried to cook the date mix for exactly 12min on medium hear but I think the almond milk may be evaporated too much. not sure where I went wrong, but it just didn’t come out right
Hi Alexandra, sorry to hear that! I think the dates may have cooked too long, ‘around 12 minutes’ was just a guide, it’s not supposed to be exact, because medium heat on your stove and medium heat on my stove may be different. It’s supposed to be ‘until the dates are soft’ which may be a shorter time for you than it was for me. So it may have been that, especially if your mix was much reduced, it was not supposed to be reduced, just softened. Otherwise I also recommend to weigh the flour or spoon and level it. Hope it turns out better if you try it again! 🙂
Easy and delicious ????
Thanks Kim!
This was so easy and delicious!! It is now a go-to for impressing guests and family with a good old fashioned pudding without the fuss. The ultimate comfort food.
Wonderful to hear that Marilyn! Thanks so much for the great review!
Delicious! What more can I say? Loved every bite.
Yay! Thanks so much Carolyn!
Hi Alison
Can All Purpose Gluten Free Flour be substituted?
Hi Felisa, yes I’m sure that would work great!
This is an absolute beauty of a recipe. I added a local pembrokeshire seaweed spiced rum to the sauce and it was to die for. Very decadent 😍
Sounds amazing! Thanks so much for sharing Linzi!
Scrumptious!
Thanks Anna!
It was SO good, thank you!!!!
Yay! Thanks so much Camille!
Could coconut sugar be substituted in both places?
I think so, though I haven’t tested it.