This vegan sticky toffee pudding (or sticky date pudding) is just like the classic British dessert but without dairy and eggs! A warm and moist sponge cake is covered in a generous amount of gooey toffee sauce. This dessert is irresistible!
Simple ingredients you'll need
The full list of ingredient quantities and instructions are in the gray recipe card at the bottom of this post.
Notes about the ingredients
Medjool dates give the vegan toffee puddings a lovely caramel flavour and sticky texture. The dates help 'bind' the ingredients so you don't need a special egg replacer. Alternatively, you can use dried dates (just add an extra dash of milk).
Dairy-free milk. This recipe uses more milk than other recipes as it helps create a fluffier cake. I used soy milk as it's richer and creamier, but any dairy-free milk will work (for example almond milk).
Baking soda to make the sponges extra fluffy. Through recipe testing, I found that the puddings rise more when you add the baking soda with the dry ingredients, rather than cooking it with the dates (which other recipes do).
Dairy-free cream for the toffee sauce. I used a thickened plant cream (Flora brand) but you can also use pouring cream (such as Oatly) or coconut cream.
Vegan butter. I prefer using vegan block butter as it lends more flavour to these puddings. Alternatively, you can use a spreadable vegan butter or a neutral oil.
Prepare the date mixture
First, we need to cook the dates with the milk as this softens them for the cake batter. Here are some tips:
- Blend the cooked date mixture with a blender or a food processor (I used stick blender) or mash it very well with a fork. If you would like some date chunks in your puddings, only blend half of the mixture.
- Add cold butter to the date mixture. This melts the butter and makes the date mixture cool down quicker.
We're using melted butter because it's easiest! I tested this recipe by creaming the butter with the sugar, but the effort-to-reward ratio wasn't enough to get out your mixer.
Make the puddings
To make the batter for the vegan sticky toffee puddings, mix all the dry ingredients in a large bowl, then add the date mixture and mix until combined. For the best results, here are some tips:
- Make sure the date mixture has cooled down a little. If your date mixture is piping hot, it will activate the raising agents before it reaches the oven and your puddings might not be as fluffy.
- Measure your flour accurately, using the spoon and level method or grams. This recipe is very forgiving but adding more flour to the batter will make the final puddings denser.
Making the toffee sauce
While you're baking the puddings, make the toffee sauce. To do this, simply add the cream, butter and brown sugar to a large saucepan and cook. Initially, the sauce will be a creamy light brown colour but it will eventually turn a deep golden brown.
If you prefer a thicker sauce, cook it for longer. Or, for a thinner sauce, cook it for less time. Keep in mind that the sauce will thicken as it cools. If it thickens too much, reheat it on the stove or microwave.
When you remove the puddings from the oven, drizzle some warm toffee sauce on top. This makes the puddings extra gooey and moist!
Can I bake this pudding in different tins?
Yes, this vegan sticky toffee pudding bakes well in:
- A standard muffin tin, such as a USA muffin tin. I baked them for around 20 minutes and got 12 domed puddings.
- Individual pudding tins. Some pudding tins are smaller/larger so you may have to adjust the baking time.
- 8 or 9-inch square pan and bake it for around 35-40 minutes.
Customising this recipe
You're welcome to reduce the brown sugar in the cake and sauce but your final pudding will be denser and drier than the original.
In the cake, you can use a neutral oil or coconut oil. Oil has less flavour, so add an extra pinch of salt and some warm spices, to taste. For the sauce, coconut oil is the best substitute.
For extra coziness, add up to 2 teaspoons of ground cinnamon or ground ginger and a pinch of nutmeg to the cake itself. You can also add 2 tablespoons of molasses to the pudding batter.
The caramel sauce is also lovely with a dash of cinnamon or ginger, or even chopped toasted pecans or walnuts. For extra depth of flavour, add 1-2 tablespoons of maple syrup to the sauce.
More classic desserts made vegan
Vegan Sticky Toffee Pudding
- 1 cup (225g) pitted medjool dates, chopped (note 1)
- ½ cup (115g) vegan butter, (ideally chilled), or ½ cup (125g) neutral oil (note 2)
- 1 ¾ cup (440g) dairy-free milk
- 1 ½ cup (190g) all-purpose plain flour
- ½ cup (95g) packed light brown sugar, (note 3)
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda, also known as bicarbonate of soda
- Pinch of salt, if using unsalted butter or oil
Make the puddings:
- Add the chopped dates and dairy-free milk to a large saucepan over medium heat. Cook for 5-10 minutes or the dates are very soft. Remove the saucepan from the heat. Add the butter and stir until it has melted.
- Mash the date mixture with a fork or blend with a blender or food processor. If you'd like some chunks of dates in your vegan sticky toffee pudding, only blend half of the mixture. Set aside to cool slightly.
- Preheat your oven to 180°C (350°F). Using melted vegan butter or oil, generously grease around 9 pudding tins (mine were 7cm wide and 7cm tall) or a 12-cup muffin tray. Or line an 8-inch (20cm) square baking tin with parchment paper. If using pudding tins, place them on a large baking tray.
- In a large mixing bowl, whisk the flour, brown sugar, baking powder, baking soda and salt until combined. Add the date mixture and mix until just combined.
- Divide the batter into your pudding tins or pour into your large baking tin. If needed, smooth the top of the pudding(s).
- If you're using pudding moulds, bake them for 25 minutes. If using a muffin tin, bake them for 20 minutes. If you're making a large pudding, bake for 35-40 minutes. The pudding is ready when you can insert a toothpick into the middle and it comes out clean. Remove the pudding from the oven and place the tin(s) on a cooling rack.
Make the toffee sauce (while your pudding is cooking):
- Add the cream, sugar and butter to a large saucepan. Cook for 5-10 minutes until the sugar has dissolved and the sauce turns golden brown. For a thinner sauce, cook for less time. For a thicker sauce, cook for longer.
Serve and store:
- When the pudding(s) are still warm, prick many holes into the surface and drizzle ½ cup of toffee sauce on top. For individual puddings, this will be around 1 tablespoon of sauce per serve.
- If you made individual puddings, invert them on a plate and serve with the remaining toffee sauce. If you made a larger pudding, cut it into slices and serve with the remaining toffee sauce. Serve the pudding warm with vegan vanilla ice cream or dairy-free custard.
- Store leftover pudding and sauce separately in an airtight container in the fridge for up to 3 days. Reheat the pudding and sauce in the microwave or the oven.
- Dried dates will also work for this recipe. If using, add an extra dash of milk to the mixture.
- I used a vegan block butter but this recipe will also work with a spreadable vegan butter.
- Alternatively, you can use coconut sugar. Granulated sugar will also work but the puddings will have less flavour.
- The sauce will work with a vegan double cream (that's normally used for whipping), a pouring cream (such as Oatly), or coconut cream.
This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.