Description
This Vegan Sticky Toffee Pudding is a decadent, comforting dessert made with moist medjool dates and a rich vegan caramel sauce. Perfectly spiced with cinnamon and baked to golden perfection, it’s a dairy-free, egg-free treat ideal for vegans and anyone craving a classic sticky toffee pudding with a plant-based twist.
Ingredients
Scale
For the Pudding:
- 250 g medjool dates, pitted
- 200 ml freshly boiled water
- 300 g all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon (optional)
- ¼ teaspoon sea salt
- 1 batch vegan buttermilk (usually made by mixing plant milk with vinegar or lemon juice)
- 120 g vegan butter, room temperature
- 100 g light muscovado sugar
- 120 g vegan Greek-style yogurt
- 45 g cane molasses (or black treacle)
- 2 teaspoons vanilla extract
For the Toffee Sauce (Caramel):
- 200 g coconut cream (or soy or oat cream)
- 150 g light muscovado sugar
- 50 g vegan butter
- ¼ teaspoon sea salt
Instructions
- Preheat and Prepare: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease a 10.5 x 7.5-inch baking dish with about 3-inch depth using some oil to prevent sticking.
- Make Date Paste: Roughly chop the pitted medjool dates and place them in a bowl. Pour the boiling water over the dates and allow them to soak for 20-30 minutes until softened. Use a fork to mash the dates into a smooth paste.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon (if using), and sea salt. Set aside.
- Cream Butter and Sugar: Using a large mixing bowl or the bowl of a stand mixer, beat the vegan butter and light muscovado sugar together until the mixture is light and fluffy.
- Add Wet Ingredients: Whisk the vegan Greek-style yogurt, cane molasses (or black treacle), and vanilla extract into the creamed butter and sugar mixture. It’s normal if the mixture appears slightly separated at this point.
- Combine Batter: Add half of the vegan buttermilk and half of the dry ingredients to the wet ingredients, whisking to combine. Then add the remaining half of the buttermilk and dry ingredients and whisk gently. Be careful not to overmix; some streaks of flour should remain visible.
- Fold in Date Paste: With a spatula, carefully fold the prepared date paste into the batter until just combined.
- Bake the Pudding: Pour the batter into the pre-greased baking dish and bake for 35-45 minutes until set.
- Make the Toffee Sauce: While the pudding bakes, combine the coconut cream, light muscovado sugar, vegan butter, and sea salt in a heavy-bottomed saucepan. Bring the mixture to a simmer over medium-high heat. Reduce heat to medium and simmer while stirring continuously for 2-3 minutes until slightly thickened. Remove from heat and set aside.
- Check Doneness and Soak: Insert a skewer or toothpick into the center of the pudding to check for doneness. It should come out with a few sticky crumbs. When the pudding is out of the oven, poke multiple holes in the surface with a skewer or fork. Pour about three-quarters of the warmed toffee sauce over the pudding and let it soak, cooling for about 30 minutes.
- Serve: Just before serving, pour the remaining toffee sauce generously over the pudding for an extra luscious finish.
Notes
- Note 1: Ensure the medjool dates are soft and pitted for easy mashing; soak longer if they are harder.
- Note 2: Use room temperature vegan butter to ensure it creams well with the sugar.
- Note 3: Light muscovado sugar adds a rich, caramel-like flavor essential for this recipe.
- Note 4: Vegan Greek-style yogurt helps keep the pudding moist and tender.
