How sweet do you like your treats? If you are in need of something to satisfy that sweet tooth, look no further than this super simple vegan sticky toffee pudding. The base ingredient is medjool dates and it is topped with a luscious vegan toffee sauce. Hope you enjoy!
Prefer To Watch Instead?
Ingredients For This Recipe
- Medjool dates
- Soy milk
- Baking soda
- Light brown soft sugar
- Vegan butter - I love to use the Flora vegan block.
- Self-raising flour - don't use all-purpose flour for this recipe.
- Golden syrup
- Non-dairy cream - I recommend Emlea plant double cream.
How To Make Vegan Sticky Toffee Pudding
STEP BY STEP INSTRUCTIONS
For the full method and ingredient amounts, 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.
Tips For Making Sticky Toffee Pudding
Don't Over-Bake The Puddings
They cook really 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're after moist cakes.
What Is The Difference Between Sticky Date Pudding & Sticky Toffee Pudding?
These are actually the exact same thing. It just depends on whereabouts in the world you are from.
Customisations & Substitutions
- Use prunes if you don't like dates. These are very similar in texture to dates and they work very well.
- Substitute the vegan cream for coconut cream. I understand that not everybody can access vegan cream. Canned coconut cream has a similar affect in the toffee sauce
Frequently Asked Questions
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.
How To Store This Sticky Toffee Pudding
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 Pudding Recipes
Easy Vegan Sticky Toffee Pudding
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-raising flour
- 40 g vegan butter
- 50 g light brown soft sugar
- 25 g golden syrup
- 60 ml non-dairy cream
- 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.