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.
- 1 packed cup (175g) Pitted Medjool Dates (Chopped)*
- 1 and 1/2 cups (360ml) Soy Milk (or other non-dairy milk)
- 1 tsp Vanilla Extract
- 1/2 cup (112g) Vegan Butter
- 1/2 cup (100g) Light Brown Sugar
- 1 and 1/2 cups (188g) All Purpose Flour*
- 3 tsp Baking Powder
- 1 tsp Salt
- 1/2 tsp Nutmeg
- 1 tsp Ground Ginger
- 1 tsp Cinnamon
- 1 Tbsp Maple Syrup
- 1/2 cup (100g) Dark Brown Sugar
- 1/2 cup (112g) Vegan Butter
- 1/2 cup (120ml) Canned Coconut Cream*
- 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 or ice cream.
*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.
- Category: Dessert
- Method: Bake
- Cuisine: Vegan
- Serving Size: 1 Serve (of 9)
- Calories: 444
- Sugar: 36.4g
- Sodium: 663mg
- Fat: 23.1g
- Saturated Fat: 8.2g
- Carbohydrates: 56.4g
- Fiber: 2.1g
- Protein: 3.8g
Keywords: vegan sticky toffee pudding, vegan sticky date pudding