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bitten sticky toffee pudding

Easy Traditional Vegan Sticky Toffee Pudding- Date Pudding

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Britt Berlin
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: British
  • Diet: Vegan

Description

This ridiculously moist and sponge-like vegan sticky toffee pudding is drenched in a simple homemade toffee sauce, and it’s all unbelievably vegan, dairy free, and made without eggs. Topped with vegan vanilla ice cream, my friend from England said it tastes just like her grandmother’s classic British sticky date pudding!


Ingredients

Scale

Toffee Sauce:

  • 1 cup (240 mL) creamy coconut milk or vegan heavy cream or cashew cream
  • 1/2 cup (113 g) vegan butter, room temperature
  • 1 cup (200 g) light brown sugar
  • 1/2 cup (120 mL) maple syrup

Date Pudding Cake:

  • 6 ounces medjool pitted dates
  • 2/3 cup (160 mL) water, boiling
  • 1 cup (125 g) all-purpose flour*
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 3/4 cup (150 g) light brown sugar
  • 4 tbsp vegan butter, melted
  • 1/3 cup (87 g) unsweetened vanilla dairy free yogurt, room temperature
  • 1 tsp vanilla extract

Instructions

  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. You can start the date puree and batter about 20 minutes into the cooking process of the toffee sauce.
  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: In a large bowl, whisk together the flour, light brown sugar, baking powder, baking soda, and sea salt. Add in the melted vegan butter, date puree, dairy free yogurt, and vanilla extract, and whisk again until combined. 
  6. Bake:  Once the toffee sauce is down, pour about 2 tbsp of sauce into the bottom of each muffin cup. Then pour the batter evenly into the 6 muffins cups. Place the muffin tin into the oven and bake for 28-30 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. 
  7. Invert the sticky toffee pudding: Before inverting the toffee puddings, poke a few holes onto the bottom of each pudding and pour more toffee sauce on top. Let stand for 5 minutes to soak in the sauce. Then run a serrated knife along the sides of the sticky toffee puddings again, and carefully invert the muffin pan onto a plate.
  8. Serve and enjoy! Plate each sticky toffee pudding, and top with the remaining toffee sauce and coconut whipped cream or vegan vanilla ice cream. This dish is best served warm, fresh out of the oven. Enjoy!  


Notes

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! Additionally, you can use a gluten free flour blend, like King Arthur gluten-free measure for measure flour.