Go Back
Vegan sticky toffee pudding in an enamel baking dish with several portions scooped out onto plates, with a jug of toffee sauce and a bowl of cream.
Print

Vegan Sticky Toffee Pudding

Vegan sticky toffee pudding – this vegan version of the classic British dessert is rich and sticky with a deep flavour. It is incredibly easy to make too! It is perfect served as a cold weather pudding, with custard or ice cream.
Course Dessert
Cuisine British
Keyword pudding
Prep Time 35 minutes
Cook Time 25 minutes
Servings 9 people
Author Domestic Gothess

Ingredients

Pudding:

  • 200 g (7 oz) chopped dried pitted dates
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 200 ml (¾ cup + 1 Tablespoon) boiling water
  • 80 ml (⅓ cup) neutral oil (I use sunflower)
  • 60 ml (¼ cup) unsweetened non-dairy milk (I use soy)
  • 60 g (⅓ cup) dark muscovado or dark brown soft sugar
  • 50 g (2 Tablespoons) treacle (or molasses)
  • 150 g (1 ¼ cups) plain (all-purpose) flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • pinch salt

Toffee Sauce:

  • 120 g (½ cup) vegan butter/margarine (I use Naturli Vegan Block) diced
  • 120 g (⅔ cup) light brown soft sugar
  • 25 g (1 Tablespoon) treacle (or molasses)
  • 150 ml (½ cup + 2 Tbsp) non-dairy cream (home-made cashew cream, soy cream, Elmlea plant double or coconut cream)
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Grease an approx 20-23cm / 8-9in square baking dish (mine is about 20.5 x 24.5cm).
  • Place the chopped dates and bicarbonate of soda in a large jug and stir in the 200ml of boiling water. Set aside to soak for 10 minutes so that the dates are nice and soft.
    200 g (7 oz) chopped dried pitted dates, 1 teaspoon bicarbonate of soda (baking soda), 200 ml (¾ cup + 1 Tablespoon) boiling water
  • Add the oil, milk, dark muscovado sugar and treacle to the date mixture (don’t drain off the soaking liquid!).
    80 ml (⅓ cup) neutral oil (I use sunflower), 60 ml (¼ cup) unsweetened non-dairy milk (I use soy), 60 g (⅓ cup) dark muscovado or dark brown soft sugar, 50 g (2 Tablespoons) treacle (or molasses)
  • Use a stick blender to blitz it until it is fairly smooth. It doesn’t need to be 100% smooth, you just don’t want there to be any chunks of date left. Alternatively, you can transfer the lot to a blender to blend it if you don’t have a stick one.
  • In a separate large bowl, sift together the plain flour, baking powder, ginger and a pinch of salt.
    150 g (1 ¼ cups) plain (all-purpose) flour, 2 teaspoons baking powder, 1 teaspoon ground ginger, pinch salt
  • Add the blended date mixture to the dry ingredients and stir to form a smooth batter; don’t over-beat it, just stir until no dry lumps remain.
  • Transfer the batter to the greased baking dish, spread it level and bake for 20-30 minutes until a skewer inserted into the centre comes out clean.
  • Make the sauce while the pudding is baking. Place the butter, light brown soft sugar and treacle in a saucepan over a low heat. Stir until it is melted and smooth.
    120 g (½ cup) vegan butter/margarine (I use Naturli Vegan Block), 120 g (⅔ cup) light brown soft sugar, 25 g (1 Tablespoon) treacle (or molasses)
  • Add the cream and vanilla extract, stir until smooth, bring up to a simmer then remove the pan from the heat. You can add a pinch of salt if you feel it needs it.
    150 ml (½ cup + 2 Tbsp) non-dairy cream (home-made cashew cream, soy cream, Elmlea plant double or coconut cream), 1 teaspoon vanilla extract
  • Allow the pudding to cool in the dish for 10 minutes then prick the surface all over with a toothpick and drizzle over ½ to ⅔rds of the toffee sauce, making sure that the top of the pudding is fully covered.
  • Leave to cool for 20 minutes then serve with ice cream or custard and the rest of the sticky toffee sauce. (The sauce will thicken as it cools, simply reheat it in a pan or in the microwave for a few seconds until it becomes pourable again).

Notes

  • For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
  • You will find it easier to measure out the treacle if you either grease the spoon, or dip it in boiling water first.
  • This vegan sticky toffee pudding is best eaten freshly baked but any leftovers will keep in an airtight container in the fridge for up to 4 days.