clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Amazing Vegan Sticky Toffee Pudding (Date Pudding)

Vegan Sticky Toffee Pudding (Date Pudding)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: thebananadiaries
  • Prep Time: 30
  • Cook Time: 40
  • Total Time: 0 hours
  • Yield: 6 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: British
  • Diet: Vegan


This super moist, delicate, and sweet vegan sticky toffee pudding tastes just like the classic and is undetectably dairy free and eggless! Topped with homemade dairy free toffee sauce and whipped cream, this is best vegan version of the classic British sticky date pudding, just in time for Christmas!



Toffee Sauce:

  • 1 cup (240 mL) creamy coconut milk
  • 4 ounces vegan butter
  • 1 cup (165 grams) brown sugar
  • 1/2 cup (120 mL) maple syrup


  • 6 ounces medjool pitted dates
  • 2/3 cup water, boiling
  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup brown sugar
  • 4 tbsp vegan butter, room temperature
  • 1/3 cup unsweetened vanilla dairy free yogurt, room temperature
  • 1 tsp vanilla extract


  1. Please read through all instructions before beginning.You should plan for this to take you about 2 hours start to finish. You’ll first start by making the toffee sauce, then the date puree, and finally the cakes.
  2. Make the toffee sauce: Measure out all ingredients for the toffee sauce. In a medium sauce pan, add the coconut milk, vegan butter, brown sugar, and maple syrup. Turn the heat on to medium, and continue to stir the mixture until the butter has melted, about 3 minutes. Continue stirring with a silicone spatula or a whisk until the mixture starts to bubble. Then reduce the heat to medium-low, and cooke the toffee mixture for 40 minutes, or until thick. You should continue to stir the toffee every few minutes as it’s cooking. The toffee sauce should be amber in color and super thick. Remove from heat, and pour into a bowl. Set aside to cool while you make the date puree.
  3. Make the date puree: In a large bowl, add the dates and boiling water. Allow the dates to soak in the water for 10 minutes. Then pour both the water and the dates into a food processor, and pulse until you reach a puree. Set aside.
  4. Prep for the cakes: Preheat the oven to 350F. Generously grease a 6-cup large muffin pan with vegan butter or cooking oil, and set aside. Measure out the remaining ingredients for the cake.
  5. Make the batter: Whisk together the flour, baking powder, and baking soda in a small bowl. Set aside. In a large bowl, use a hand mixer to cream the brown sugar and vegan butter until fluffy. Add in the dairy free yogurt, vanilla extract, and date puree, and mix again until combined. Next, add in the flour mixture, and on low speed with the hand mixer, mix the flour into the wet ingredients just until combined. 
  6. The first bake:  Divide the batter evenly into 5-6 muffin cups (depending on how large you would like the sticky toffee puddings to be). Place the muffin tin into the oven and bake for 25-30 minutes. A toothpick should come out clean, and that’s how you’ll know they’re done. Remove the tin from the oven, and allow the cakes to cool for 10 minutes in the tin. Keep the oven on.
  7. Slice the cakes in half: After they’ve cooled in the tin, you can run a serrated knife along the sides of each muffin cup, and invert the pan onto a cooling rack, gently getting each cake out of the muffin cup. Allow the cakes to cool for 5 minutes, then slice each cake in half width wise. 
  8. Assemble the toffee puddings: Spoon about 1-2 tbsp of toffee sauce into each muffin cup. Then place the top halves of the sticky toffee puddings back into muffin cups. Then spoon another 1-2 tbsp of toffee sauce on top of each cake half, and place the bottom cake halves on top of the toffee. The cake should be from the bottom up: toffee, top cake half, toffee, bottom cake half. When you serve the cakes, they will be inverted. You should also still have some toffee sauce left. 
  9. Bake the cakes again: Place the muff tin back into the oven to bake for 10 minutes. Then remove from the oven and allow the cakes to cool for 5 minutes in the pan.
  10. Invert the sticky toffee pudding: Run a serrated knife along the sides of the sticky toffee puddings again, and carefully invert the muffin pan onto a cooling rack.
  11. Serve and enjoy! Plate each sticky toffee pudding, and top with the remaining toffee sauce and coconut whipped cream or ice cream. This dish is best served warm, fresh out of the oven. Enjoy!  


I do not recommend making this sticky toffee pudding ahead of time. You really want to capitalize off of the cakes being so moist and fresh, and the longer they sit out, the less moisture they’ll have. 

Gluten free: You can swap in 1 1/4 cup (or 125 grams) of oat flour for all purpose flour if you want a gluten free version. Add 1 tbsp of arrowroot starch to the oat flour as well. This will help the flour bind!