If you are in need of a delicious pudding treat that will satisfy that sweet tooth of yours, look no further than this super simple vegan sticky toffee pudding which is one of my all-time favorite desserts.
This recipe takes less than 30 minutes to make which is super convenient for when you want to bake something that is quick. The main ingredient for the sticky toffee pudding pots is medjool dates. They're are known for their amazing, soft and caramel-like texture.
The puddings are topped with a luscious, homemade and dairy-free toffee sauce. I also love to serve them with a vegan custard which can be either store-bought or homemade. It definitely increases the 'comfort factor'.
For those of you that love their desserts to be sweet like this one, you should also check out my vegan biscoff caramel bars, vegan dalgona candy, vegan sticky date pudding cake and vegan churros recipes, as I think you'll adore them.
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Why You Will Love This Pudding
- Nostalgic - My main reason for loving this recipe is the fact that I used to have it all the time as a child, both at home and school. It has always been one of my favorites, along with my vegan pudding cake, vegan banoffee pie and vegan chocolate fudge lava cake. It never fails to make me feel nostalgic.
- Delicious Texture - Syrupy and gooey are the words that I would use to describe the texture of these sticky toffee puddings. They're also really soft too. When the puddings soak into warm custard, there aren't many sensations on the planet that beat it.
- Easy to Make - The process for making these sticky toffee puddings is really easy. Add all the date ingredients to a saucepan for form a mixture, then mix it into the remaining ingredients. Pour the batter into ramekins and let the oven do the rest of the work.
- Allergy Friendly & Plant Based - This vegan sticky toffee pudding recipe is fully vegan and dairy free.
Ingredient Notes
- Medjool dates - These kinds of dates are deliciously sweet and unique. They're famous for their meaty, thick texture which really contributes to the final consistency of the puddings. These fruits are so versatile, I also used them for my vegan chocolate mousse.
- Light brown soft sugar - As this cake is toffee-flavored it only made sense to use a brown sugar. I could've also used regular brown sugar (demerara) but in many of my cake recipes, I've had lots of success with using light brown soft sugar. I decided to give it another go and it worked perfectly!
- Vegan butter - I love to use the Flora vegan block. Not only does it have a fantastic, thick texture for creaming with sugar but is also has a nice 'buttery' flavor inside the vegan toffee sauce. You can use other types of vegan butter if you prefer.
- Non-dairy cream - There are plenty of wonderful vegan cream alternatives in grocery stores these days. Emlea plant double cream and the coconut collab are the two which stand out most to me. If you'd prefer to make a homemade cream, my vegan coconut whipped cream works really well.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- I personally love all kinds of dates. I think that they're so tasty but I completely understand that if you're unfamiliar with them, they can be quite strange. You can't really taste them too much inside the puddings but you can use prunes if you really don't like dates. These are quite similar in texture to dates and they work very well inside the puddings.
- If you would like a more natural alternative to the store-bought version you can substitute the vegan cream for coconut cream. I also realize that not everybody can access vegan cream. Canned coconut cream has a similar affect in the toffee sauce and is equally as delicious. I also used in in my vegan dulce de leche caramel with great success.
How To Make Vegan Sticky Toffee Pudding
For the full method, please refer to the recipe card at the bottom of this post.
1: Grease ramekins with vegan butter.
2: Make the date mixture.
3: Cream together the vegan butter and sugar.
4: Combine the two mixtures to make the cake batter.
5: Pour the pudding batter into the greased ramekins. Bake.
6: Make the vegan toffee sauce.
7: Serve the pudding with the toffee sauce.
Expert Tips
Don't over-bake the puddings - The puddings cook quite quickly and once a skewer comes out clean, they're ready. They also continue to cook as they cool down. Keep that in mind if you want them to be moist. Don't over-bake.
Use self-rising flour - Don't use all-purpose flour for this recipe. Self-rising flour will give your sticky toffee pudding, the light and airy consistency that you wish for, as it contains baking powder.
Recipe FAQs
Serve with vegan custard, vegan whipped cream or vegan ice cream. It's also great on its own!
You can swap the dates out for prunes if you like. They create a similar consistency.
These are actually the exact same thing. It just depends on whereabouts in the world you come from.
Store these mini sticky toffee pudding cakes in the fridge for up to 7 days. Store any toffee sauce that you may have left in a separate container.
More Easy Vegan Recipes
If you tried this Vegan Sticky Toffee Pudding Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Easy Vegan Sticky Toffee Pudding
Ingredients
For the pudding mixture:
- 45 g medjool dates pitted
- 25 ml water
- 60 ml soy milk
- 0.75 teaspoon baking soda
- 0.25 teaspoon salt
- 30 g light brown soft sugar
- 30 g vegan butter softened
- 50 g self-rising flour
Toffee Sauce:
- 40 g vegan butter
- 50 g light brown soft sugar
- 25 g golden syrup
- 60 ml non-dairy cream
Instructions
Preparation:
- Preheat your oven to 180 Celsius (356).
- Grease three 4-inch baking ramekins with vegan butter. Set aside.
Make the pudding mixture:
- To a small saucepan, add the medjool dates, water and soy milk. Simmer on a very low heat until the dates soften. Keep it low or the liquid will dry out.
- Remove the pan from the heat then add in the baking soda and salt. Combine the ingredients into a mixture.
- In a separate bowl, cream together the light brown sugar and the softened vegan butter until it is creamy. Stir in the date mixture until combined then finally, fold in the self-rising flour.
- Pour the sticky toffee pudding batter into the two prepared ramekins (to about half full) and bake for 15-20 minutes. A skewer will come out clean when they are ready. Let the cakes cool fully in the ramekins.
Make the vegan toffee sauce:
- To a small saucepan, add the vegan butter, sugar and syrup. Simmer over a medium heat until smooth.
- Add the vegan cream, continue to simmer for two minutes then remove from the heat. Add a dash of salt if you feel the sauce needs it.
- Remove the puddings from the ramekins onto serving plates. Make holes in the top of the puddings with a skewer then pour the toffee sauce over them. Serve warm.
Video
Notes
- The puddings cook quite quickly and once a skewer comes out clean, they're ready. They also continue to cook as they cool down. Keep that in mind if you want them to be moist. Don't over-bake.
- Don't use all-purpose flour for this recipe. Self-rising flour will give your sticky toffee pudding, the light and airy consistency that you wish for, as it contains baking powder.
TT says
Yum!
Tony says
I’ve made this recipe twice! So good