Best Vegan Sticky Toffee Pudding Recipe for Dessert Fans

Sticky toffee pudding is a beloved classic dessert known for its rich, moist texture and decadently sweet toffee sauce. Traditionally made with butter and eggs, this comforting British treat might seem off-limits for those following a vegan lifestyle.

But fear not! This best vegan sticky toffee pudding recipe is here to change all that.

Using plant-based ingredients, it captures the same luscious, sticky goodness without compromising on flavor or indulgence. Whether you’re vegan, dairy-free, or simply curious to try a new twist on a classic, this pudding will quickly become a favorite.

Its deep caramel notes and tender crumb make every bite a cozy celebration of sweetness and warmth.

Perfect for chilly evenings or special occasions, this recipe is surprisingly simple to make and yields a dessert that’s as impressive as it is delicious. So, grab your mixing bowl and get ready to whip up a vegan treat that’s guaranteed to satisfy your sweet tooth and impress your guests!

Why You’ll Love This Recipe

This vegan sticky toffee pudding is a delightful blend of traditional flavors and modern plant-based ingredients. Here’s why it stands out:

• Rich and moist texture: Thanks to the use of ripe bananas and coconut cream, the pudding stays incredibly tender and moist.
• Natural sweetness: Dates and coconut sugar add a deep caramel flavor without relying heavily on refined sugar.
• Simple ingredients: No complicated or hard-to-find items here—just wholesome pantry staples.
• Quick and easy: Ready in under an hour from start to finish, perfect for last-minute dessert cravings.
• Versatile: Easily adaptable with gluten-free flour or different plant milks to suit your dietary needs.

Ingredients

• 1 cup chopped Medjool dates (pitted)
• 1 cup boiling water
• 1 tsp baking soda
• 1 1/4 cups all-purpose flour (or gluten-free flour blend)
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup coconut sugar (or brown sugar)
• 1/4 cup neutral oil (such as canola or sunflower)
• 1/2 cup unsweetened plant milk (almond, oat, or soy)
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 1 ripe banana (mashed, for moisture and binding)

For the Toffee Sauce

• 1/2 cup coconut cream
• 1/2 cup coconut sugar
• 1/4 cup vegan butter (such as Earth Balance)
• 1 tsp vanilla extract
• Pinch of salt

Equipment

• Mixing bowls (at least two)
• Measuring cups and spoons
• Whisk or electric mixer
• Food processor or blender (optional, for dates)
• Baking dish (8×8 inch square or similar size)
• Saucepan for toffee sauce
• Spatula
• Cooling rack

Instructions

1. Preheat the oven to 350°F (175°C). Grease your baking dish lightly with vegan butter or oil.
2. Prepare the dates: Place the chopped dates in a bowl and pour the boiling water over them. Stir in the baking soda, which will help soften the dates and create a lovely texture. Let this mixture sit for 10-15 minutes to soak.
3. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and coconut sugar until well combined.
4. Combine wet ingredients: In another bowl, whisk the plant milk, oil, vanilla extract, apple cider vinegar, and mashed banana until smooth.
5. Blend dates: Using a blender or food processor, pulse the soaked dates and their liquid until smooth. You can leave a few small chunks if you prefer some texture in your pudding.
6. Make the batter: Add the date mixture to the wet ingredients and stir to combine. Then fold in the dry ingredients gently until just mixed—do not overmix.
7. Pour batter into the baking dish and smooth the top with a spatula.
8. Bake: Place in the oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Prepare the toffee sauce: While the pudding bakes, combine the coconut cream, coconut sugar, vegan butter, vanilla extract, and salt in a saucepan over medium heat. Stir frequently until the mixture thickens and becomes glossy, about 5-7 minutes.
10. Serve: Once the pudding is done, let it cool slightly. Cut into squares and drizzle generously with warm toffee sauce. Serve immediately for the best experience.

Tips & Variations

“For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour. Adding a teaspoon of ground cinnamon or a splash of rum to the batter adds a lovely depth of flavor.”

• Make it nutty: Add chopped walnuts or pecans to the batter or sprinkle on top before baking.
• Swap the banana: Use unsweetened applesauce or mashed pumpkin for a different moisture profile.
• Extra sticky: Warm extra toffee sauce to drizzle on top when serving.
• Storage: Keep leftovers covered in the fridge for up to 3 days. Reheat gently before serving.

Nutrition Facts

Serving Suggestions

This vegan sticky toffee pudding is heavenly on its own, but here are some ways to elevate your serving experience:

• Serve warm with a scoop of vegan cinnamon pecan ice cream for a luscious contrast.
• Top with freshly whipped coconut cream and a sprinkle of toasted nuts for added texture.
• Pair with a hot cup of coffee or a spiced chai latte to complement the caramel flavors.
• For a festive touch, add a dusting of cinnamon or nutmeg on top before serving.

Conclusion

This vegan sticky toffee pudding recipe proves that plant-based desserts can be just as indulgent and satisfying as their traditional counterparts. Its moist, date-infused sponge combined with a rich, luscious toffee sauce makes it the ultimate comfort dessert.

Whether you’re hosting a dinner party or craving something sweet on a cozy night in, this pudding is easy to prepare and guaranteed to impress. Plus, it caters to a variety of dietary needs without sacrificing flavor or texture.

If you enjoyed this recipe, be sure to check out some of our other delicious vegan treats and comfort foods, like the Costco Vegan Mushroom Stew Recipe for a hearty meal or the decadent Chocolate Heaven Cake Recipe for your next celebration.

Happy cooking and enjoy every sticky, sweet bite!

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