Vegan Sticky Toffee Pudding
Sticky toffee pudding is a British baked dessert made from a moist date cake soaked in warm toffee sauce. This vegan version uses blended Medjool dates for natural caramel depth in the batter and a coconut cream–based sauce in place of the traditional butter-and-cream topping. The cake bakes in about 30 minutes and is best served warm, straight from the pan.
Equipment
- 8-inch square baking pan or 8 small ramekins
- Parchment paper
- Small saucepan
- Mixing bowls (2)
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Cutting board and knife
- Kettle (for boiling water)
- Toothpick or cake tester
- Cooling rack
- Immersion blender or food processor (optional)
Ingredients
For the Date Cake:
- 1 1/2–2 tablespoons vegan butter or neutral oil, for greasing pan or as needed; lightly grease the pan or ramekins to prevent sticking; line pan with parchment for easiest release
- 1 ½ cups medjool dates, pitted and chopped choose soft, fresh Medjool dates for best caramel flavor; pack lightly in cup
- 1 cup boiling water just off the boil to plump the dates quickly
- 1 teaspoon baking soda softens dates and deepens color
- 1 cup unsweetened oat milk barista-style oat milk for richer crumb; almond or soy milk also work
- 1 teaspoon apple cider vinegar creates quick vegan “buttermilk.” White vinegar works in a pinch
- 1 ¾ cups all-purpose flour spoon and level for accuracy; use a good unbleached flour
- 1 ½ teaspoons baking powder ensures a light lift without eggs
- ½ teaspoon ground cinnamon optional but recommended for warmth
- ¼ teaspoon ground nutmeg freshly grated if possible for aromatic lift
- ½ teaspoon fine sea salt balances sweetness and enhances flavor
- ⅓ cup neutral oil grapeseed, avocado, or light olive oil for tenderness without heaviness
- ¾ cup dark brown sugar, packed choose fresh, moist sugar for best caramel notes
- 2 teaspoons pure vanilla extract a real vanilla extract adds depth; avoid imitation if possible
For the Toffee Sauce:
- 6 tablespoons vegan butter I like Miyoko’s or Earth Balance for consistent emulsification
- ¾ cup dark brown sugar, packed deep, molasses-rich flavor is key for classic toffee
- ¾ cup coconut cream use the thick part from a can of full-fat coconut milk or canned coconut cream
- 2 tablespoons molasses or golden syrup golden syrup is traditional; mild molasses offers deeper notes
- 1 teaspoon pure vanilla extract stirs in off-heat to preserve aroma
- ¼ teaspoon fine sea salt balances sweetness; finish with flaky salt at plating if desired
- 1 tablespoon strong brewed espresso (optional) amplifies caramel notes and adds sophistication
For Serving (Optional):
- 1 pinch flaky sea salt a contrast that makes the toffee sing
- ½ cup toasted chopped pecans or walnuts adds crunch and a buttery, nutty finish
- 4 scoops vegan vanilla ice cream choose a creamy, coconut- or oat-based brand for best melt with warm sauce
Instructions
- Prep the Pan and Oven: Heat oven to 350°F (175°C). Lightly grease an 8-inch square pan (or 8 small ramekins) and line the base with parchment for easy release.
- Soak the Dates (15 minutes): Combine chopped Medjool dates with the boiling water in a bowl, stir in baking soda, and let stand for 15 minutes until the dates are plump and the liquid looks syrupy.
- Make Quick “Buttermilk” (5 minutes): Stir the apple cider vinegar into the oat milk and let sit for 5 minutes until slightly thickened and gently curdled.
- Whisk the Dry Ingredients: In a separate bowl, whisk flour, baking powder, cinnamon, nutmeg, and salt until evenly combined. Look for a uniform color with no streaks of spice or leavening.
- Mash or Blend the Dates: After soaking, mash dates with a fork until jammy with small chunks. For a smoother crumb, pulse with an immersion blender or food processor 5–10 seconds. Either texture works; slightly chunky gives classic character.
- Combine Wet Ingredients: In a large bowl, whisk oil, dark brown sugar, and vanilla into the oat “buttermilk” until the sugar mostly dissolves and the mixture looks glossy.
- Add Dates to Wet: Scrape the date mixture into the wet ingredients and whisk to combine—expect a thick, caramel-scented base.
- Fold in Dry Ingredients: Add the dry mixture to the wet and fold with a spatula just until no flour remains. The batter should be thick but pourable; avoid overmixing to keep the crumb tender.
- Bake (28–32 minutes): Pour batter into the prepared pan, smooth the top, and bake at 350°F (175°C) for 28–32 minutes. It’s done when the edges pull slightly from the sides, the top is springy, and a tester comes out with a few moist crumbs (not wet batter).
- Make the Toffee Sauce (8–10 minutes) while Cake Bakes: In a small saucepan over medium heat, melt vegan butter, then whisk in dark brown sugar and molasses. When bubbling and glossy, slowly whisk in coconut cream. Simmer gently 6–8 minutes, stirring, until thickened and silky (about 220°F / 104°C on a thermometer). Remove from heat; stir in vanilla and salt. Optional: whisk in espresso for depth. Keep warm.
- Soak the Sponge: Let the cake cool 5 minutes. Poke holes all over with a skewer, then pour about half the warm toffee sauce over the cake, letting it seep in. Rest 10 minutes to absorb fully—the top will look lacquered and sticky.
- Serve: Cut into 8 squares (or unmold ramekins). Plate warm portions with extra hot toffee sauce, a pinch of flaky sea salt, and toasted nuts. Add a scoop of vegan vanilla ice cream for temperature contrast.
- Storage & Reheat: Refrigerate leftovers up to 4 days. Rewarm slices and sauce gently in a 300°F (150°C) oven for 8–10 minutes or microwave in short bursts until just warm and loosened.
Notes
Michelle’s Tips:
- Dates: If your dates are dry, add an extra 2 tablespoons of boiling water to the soak for a softer, fudgier crumb.
- Gluten-Free Option: Use a 1:1 gluten-free baking flour blend and add 1 tablespoon ground flaxseed for extra structure.
- Sauce Sheen: A steady, gentle simmer (not a fierce boil) helps the toffee emulsify without splitting. If it looks oily, whisk in 1–2 teaspoons of hot water to bring it back together.
- Individual Puddings: Divide batter among 8 greased ramekins and bake 18–22 minutes at 350°F (175°C). Warm sauce and soak as directed.
- Flavor Twists: Add 1 teaspoon orange zest to the batter, or a pinch (1/8 teaspoon) of ground cardamom to the sauce for a fragrant lift.
Nutrition
Calories: 727kcalCarbohydrates: 97gProtein: 7gFat: 37gSaturated Fat: 13gPolyunsaturated Fat: 12gMonounsaturated Fat: 11gTrans Fat: 2gCholesterol: 15mgSodium: 579mgPotassium: 559mgFiber: 4gSugar: 70gVitamin A: 248IUVitamin C: 1mgCalcium: 200mgIron: 3mg
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