Description
This Vegan Sticky Toffee Pudding is a decadent, moist dessert perfect for vegan and dairy-free diets. Featuring a rich date-infused sponge soaked in a luscious coconut cream toffee sauce, this recipe combines the classic flavors of traditional sticky toffee pudding with plant-based alternatives. It’s baked to perfection for a soft, sticky texture and topped with a homemade caramel sauce that enhances its sweet, comforting taste.
Ingredients
Scale
Pudding
- 250 g medjool dates, pitted
- 200 ml freshly boiled water
- 300 g all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon (optional)
- ¼ teaspoon sea salt
- 1 batch vegan buttermilk (prepared separately)
- 120 g vegan butter, room temperature
- 100 g light muscovado sugar
- 120 g vegan Greek-style yogurt
- 45 g cane molasses or black treacle
- 2 teaspoons vanilla extract
Caramel Sauce
- 200 g coconut cream (or soy/oat cream)
- 150 g light muscovado sugar
- 50 g vegan butter
- ¼ teaspoon sea salt
Instructions
- Prepare: Preheat your oven to fan-forced 160°C/320°F or conventional 180°C/356°F. Lightly grease a 10.5 x 7.5-inch baking dish (about 3-inch height) with oil to prevent sticking.
- Date paste: Roughly chop the pitted dates and place them in a bowl with the boiling water. Let them soak for 20-30 minutes, or longer if the dates are hard. Mash the soaked dates with a fork until smooth to create a paste.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and sea salt. Set aside.
- Cream the butter and sugar: Using a stand mixer or hand whisk, beat the vegan butter and light muscovado sugar together until the mixture is light and fluffy.
- Add wet ingredients: Whisk in the vegan Greek-style yogurt, cane molasses, and vanilla extract. It may appear slightly split, but this is normal.
- Make the batter: Add half of the vegan buttermilk and half of the dry ingredients to the wet mixture and whisk until just combined. Repeat with the remaining buttermilk and dry ingredients. Stop whisking when there are a few streaks of flour visible to avoid over-mixing.
- Fold in date paste: Gently fold the date paste into the batter using a spatula until just combined.
- Bake: Pour the batter into the prepared baking dish and bake for 35-45 minutes until the pudding is cooked through.
- Make the caramel sauce: While the pudding bakes, combine the coconut cream, light muscovado sugar, vegan butter, and sea salt in a heavy-bottomed saucepan. Bring to a simmer over medium-high heat, then reduce to medium and continue simmering for 2-3 minutes, stirring until slightly thickened. Remove from heat.
- Check doneness and soak: Insert a skewer or toothpick into the center of the pudding; it should come out with a few sticky crumbs. Remove from oven and poke holes all over the surface using a skewer or fork. Pour about three-quarters of the toffee sauce over the warm pudding and let it cool for 30 minutes to absorb the sauce.
- Serve: Just before serving, pour the remaining toffee sauce over the pudding to maximize moistness and flavor.
Notes
- Use soft medjool dates for best results; harder dates may need longer soaking.
- Room temperature vegan butter helps achieve a fluffy batter.
- Light muscovado sugar adds a rich, caramel flavor to both pudding and sauce.
- Vegan Greek-style yogurt adds moisture and tenderness; can substitute with coconut-based yogurt.
- To make vegan buttermilk, mix plant-based milk with lemon juice or vinegar and let sit for 5-10 minutes before use.
- Ensure not to over-mix the batter to keep the pudding light and airy.
- Baking times may vary; check doneness with a skewer from 35 minutes onward.
