Vegan Sticky Toffee Pudding

This vegan sticky toffee pudding is a luscious twist on a classic dessert that brings warm, rich flavors without any animal products. Perfect for cozy evenings or festive occasions, it offers a sweet, comforting finish to any meal with a deep date sweetness and a luscious toffee sauce that feels indulgent yet wholesome.

I first tried making this during a vegan holiday dinner and it won over everyone including meat eaters who asked for seconds and the recipe since then has been my go-to dessert for special occasions

Ingredients

• Pitted Medjool Dates: one cup finely chopped for natural sweetness and a luscious texture choose soft plump dates for best results
• Soy Milk: one and a half cups or any non-dairy milk to keep the pudding creamy without dairy
• Vanilla Extract: one teaspoon to add warmth and depth to the batter
• Vegan Butter: half a cup adds richness and helps bind ingredients while keeping it dairy-free pick a quality brand that melts smoothly
• Light Brown Sugar: half a cup for caramel-like sweetness and moisture
• All Purpose Flour: one and a half cups sifted to keep the crumb light and tender
• Baking Powder: three teaspoons to give the pudding a good rise and spongy texture
• Salt: one teaspoon enhances the other flavors balancing sweetness and spices
• Nutmeg: half a teaspoon adds a gentle warm spice note that complements the dates
• Ground Ginger: one teaspoon for a hint of zing and warmth
• Cinnamon: one teaspoon to bring classic warming spice flavor into the batter
• Maple Syrup: one tablespoon in the sauce to provide natural sweetness and a touch of complexity
• Dark Brown Sugar: half a cup for a deep molasses flavor in the sauce
• Vegan Butter: half a cup in the sauce to make it rich and creamy
• Canned Coconut Cream: half a cup unsweetened for the sauce to add silkiness and a dairy-free richness

Instructions

Sift and Mix Dry Ingredients:

Sift the all purpose flour into a large mixing bowl ensuring no lumps remain. Add baking powder, salt, nutmeg, ground ginger, and cinnamon. Whisk thoroughly so the spices are evenly distributed creating a fragrant base for the pudding batter.

Prepare the Date Mixture:

In a medium saucepan combine the chopped dates, soy milk, and vanilla extract. Heat over medium heat stirring constantly for about twelve minutes until the dates are very soft and the mixture looks thick and custardy. This is the sweet heart of the pudding.

Melt Butter and Sugar:

Add the vegan butter and light brown sugar to the warm date mixture. Stir gently but continuously until both are completely melted and smoothly combined. Remove from heat immediately to avoid caramelizing the sugar beyond the desired point.

Combine Wet and Dry Ingredients:

Pour the warm date mixture into the bowl with the dry ingredients. Stir carefully only until just combined forming a thick and sticky batter. Be careful not to over mix to keep the texture light and tender.

Prepare for Baking:

Grease a nine by nine inch square baking dish with non-stick spray or vegan butter. Transfer the batter to the dish and smooth the surface with a spatula ensuring even thickness for uniform baking.

Bake the Pudding:

Place the baking dish in a preheated oven set to three hundred fifty degrees Fahrenheit or one hundred eighty degrees Celsius. Bake for approximately thirty minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.

Cool Slightly:

Remove from oven and set on a wire rack. Let the pudding cool for at least ten minutes which helps it set and makes slicing easier.

Make the Toffee Sauce:

While the pudding is cooling, combine the maple syrup, dark brown sugar, and vegan butter in a small saucepan over medium high heat. Stir continuously until the mixture bubbles vigorously. Remove from heat and stir in the canned coconut cream until the sauce is velvety smooth.

Serve:

Slice the pudding into squares and serve each piece topped generously with the warm toffee sauce. Accompany with vegan whipped cream or vegan ice cream or custard for an extra indulgent treat.

This pudding reminds me of the holidays spent with family when this dish is always the final course, warming hearts and plates alike.

Storage Tips

Cool the pudding completely before storing it in an airtight container in the refrigerator for up to three days. The toffee sauce can be kept separately in the fridge and reheated gently before serving. For longer storage wrap tightly and freeze for up to two months.

Ingredient Substitutions

You can swap soy milk for almond or oat milk based on preference or availability without affecting texture much. If you cannot find Medjool dates use any soft sweet date variety but chop finer for better integration. Coconut cream can be replaced with any full fat coconut milk, just skim the cream off the top.

Serving Suggestions

This pudding is delightful on its own but pairs beautifully with vegan whipped cream or vegan vanilla ice cream. A splash of warm vegan custard also brings a comforting richness that pairs perfectly with the spices in the cake.

This dessert is a wonderfully comforting treat that is both indulgent and wholesome. Perfect your technique and enjoy every bite.

FAQs about Recipes

→ What type of dates work best for this dish?

Pitted Medjool dates are preferred for their natural sweetness and soft texture, ideal for creating the moist base.

→ Can I use other non-dairy milk alternatives?

Yes, almond, oat, or cashew milk are good substitutes that maintain the creamy consistency.

→ How do I know when the pudding is fully cooked?

Insert a toothpick into the center; it should come out clean when the pudding is done baking.

→ What spices give the pudding its characteristic flavor?

Cinnamon, ground ginger, nutmeg, and a touch of salt balance the sweetness and add warm, aromatic notes.

→ How is the toffee sauce prepared?

Maple syrup, dark brown sugar, vegan butter, and coconut cream are gently melted and combined until smooth and glossy.

→ What are suitable serving options for this dessert?

Serve warm slices topped with vegan whipped cream, ice cream, or custard for added richness and contrast.