This Vegan Sticky Toffee Pudding is made with wholegrain flour and drenched in a velvety nourishing caramel, which can be made with or without sugar. This classic British dessert is one not to be missed. Moist, rich, fluffy and creamy all at the same time.
My mum used to make this delicious cake when I was a young ‘un and boy was it good! Rich, sweet sticky liquid toffee absorbed and drizzled over fluffy sponge that’s super moist due to the dates. If you’re a cake fan, this is up there with carrot cake! This recipe is adapted slightly from my breakfast version of Sticky Toffee Cake which is just as scrummy.
Questions about Vegan Sticky Toffee Pudding
How to make Vegan Sticky Toffee Pudding
To make Vegan Sticky Toffee Pudding start by heating the milk in a saucepan. Bring to the boil then remove from the heat and add the dates. Cover with a lid and leave aside for 15 minutes. In the mean time, in a large bowl, mix together wholewheat flour, coconut sugar baking powder and baking soda.
Using a fork, roughly mash the dates whilst still in the milk into small bits. Transfer date mix, rapeseed oil and vanilla extract to the flour and beat into a smooth batter. Scoop into a 20 x 20 cm square tin lined with greaseproof paper. Bake for 30 minutes. When the cake is cooked, remove from oven and allow to cool in tin. For the caramel, add milk, vanilla extract and dates to a blender. Blitz until smooth and no bits remain. This step is optional – add date caramel to a saucepan along with coconut sugar and rapeseed oil. Bring to a boil then simmer for 4-5 minutes before removing from heat. Using a cocktail skewer, make several holes on the surface of the cake and pour half of the caramel on top, covering the entire surface of the cake. Pour the remaining caramel over each slice before serving.
How to store sticky toffee pudding
Sticky toffee pudding should be stored in an airtight container in the refrigerator for 3 days. To preserve for longer, keep in the freezer for up to 3 months.
Vegan Sticky Toffee Pudding Substitutions
- Coconut sugar can be replaced with brown sugar or stevia
- Sub rapeseed oil with any other oil, preferably a flavourless one
- Gluten-free flour can be used instead of wholewheat
- Sugar and oil are optional in the caramel, but give a more velvety texture when added
- A 20 x 20cm square tin was used for this recipe but other shapes and sizes can also be used, though the cooking time may need to be adjusted according to the size – if the thickness of the cake is made more shallow then the cooking time will need to be reduced slightly and if thicker, the cooking time will need to be increased to ensure cooking all the way through
This Vegan Sticky Toffee Pudding is…
- Fluffy
- Moist
- Rich
- Sticky
- Smooth
- Nourishing
- Vegan
- Plant-based
More Recipes to Try…
Save for Later
If you don’t have time to make this recipe now, click on any image on this page to add it to your Pinterest list. Fancy more inspo? Come see me on Pinterest for breakfast, lunch, dinner and dessert ideas.
Vegan Sticky Toffee Pudding
Ingredients
Vegan Sticky Toffee Pudding
- 95 ml rapeseed oil
- 150 g coconut sugar
- 250 g pitted dates
- 250 g wholewheat flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp vanilla extract
- 500 ml soya milk
Sticky Toffee Sauce
- 200 g dates
- 1 tsp vanilla extract
- 250 ml plant milk
- 2 tbsp coconut sugar optional
- 2 tbsp rapeseed oil optional
Instructions
- Preheat oven to 180°C.
- For the sticky toffee pudding, heat the milk in a saucepan and bring to the boi
- Remove from the heat, add the dates, cover with a lid and leave aside for 15 minutes.
- In the mean time, in a large bowl, mix together wholewheat flour, coconut sugar baking powder and baking soda.
- Using a fork, roughly mash the dates whilst still in the milk into small bits.
- Transfer date mix, rapeseed oil and vanilla extract to the flour and beat into a smooth batter.
- Scoop into a 20 x 20 cm square tin lined with greaseproof paper.
- Bake for 30 minutes.
- When the cake is cooked, remove from oven and allow to cool in tin.
- For the caramel, add milk, vanilla extract and dates to a blender. Blitz until smooth and no bits remain.
- This step is optional – add date caramel to a saucepan along with coconut sugar and rapeseed oil. Bring to a boil then simmer for 4-5 minutes before removing from heat.
- Using a cocktail skewer, make several holes on the surface of the cake and pour half of the caramel on top, covering the entire surface of the cake.
- Pour the remaining caramel over each slice before serving.
Notes
- Coconut sugar can be replaced with brown sugar or stevia
- Sub rapeseed oil with any other oil, preferably a flavourless one
- Gluten-free flour can be used instead of wholewheat
- Sugar and oil are optional in the caramel, but give a more velvety texture when added
- A 20 x 20cm square tin was used for this recipe but other shapes and sizes can also be used, though the cooking time may need to be adjusted according to the size – if the thickness of the cake is made more shallow then the cooking time will need to be reduced slightly and if thicker, the cooking time will need to be increased to ensure cooking all the way through
Nutrition
Made this Recipe?
If you had a go at this recipe, be sure to give me a shout on Instagram at @food_flaneur so I don’t miss out on your creations and give your post some love!
Leave a Reply