Vegan Sticky Toffee Pudding (2024)

This Vegan Sticky Toffee Pudding is one of my favorite English desserts - warm, soft, decadent, and oozing with the most gorgeous caramel.

One of life’s greatest pleasures is the divine experience that is a warm, gooey dessert. Add a cup of green tea and a big blanket to that and you’ve got my perfect winter night package!

From a tart fruit crumble to a bowl of my mom’s halwa, I can’t think of a warm dessert that I do not absolutely adore! At the top of the list is this Vegan Sticky Toffee Pudding. It is beautifully balanced with melt inyour mouth sweetness and salted caramel flavor. With some variations to the classic recipe, I’ve made a pretty healthy dessert for guilt-free indulgence!

Why make Vegan Sticky Toffee Pudding?

If you needed any more convincing to try this healthy treat, it's also exceptionally simple to make! The Sticky Toffee Pudding recipe I am sharing with you today is a one-pan recipe. Less mess, big yes!

The recipe calls for dates, milk, sugar, vanilla, coconut oil, flour, salt, baking soda and of course - caramel! Everything goes into one pan to get nicely mixed. After it is baked, you will poke holes into the pudding and pour caramel all over it, letting it get nicely soaked in. Then you will proceed to dream about these until the next batch is made. It's a vicious cycle!

How to make Vegan Sticky Toffee Pudding

First things first - get your dates in place. I happen to have date paste on hand, but you can use chopped dates for the same result!
On medium heat, mix your dates and milk - I used almond, but any kind would work. Do this till the two are well blended. With chopped dates, they should be melting into the milk.
After your dates and milk are mixed, take the pan off the heat and add in the raw sugar while it's still warm.

Mix in the vanilla and coconut oil at this stage as well.
Once this mixture is ready, let it cool for a few minutes and then get started on adding your dry ingredients - flour, baking powder, baking soda, and sea salt.

Once everything is mixed, fold in some chopped walnuts and spoon the batter into your pan of choice - I went with ramekins purely because I have not used them in a while and think individual desserts are the cutest!

These then get baked for 25- 30 minutes.

For the flour, I went with buckwheat, making this recipe gluten-free as well. I bake so often that my family eats a lot of baked goods. As a result, I have started using healthier ingredients in most recipes, so buckwheat flour is a regular replacement for regular flour now.I did try this recipe, another time with half wholewheat flour and half buckwheat flour, it came out really well too!

Caramel Time

Once your cake goes into the oven, you can get started on the caramel that will be later added to it!

I used a quick homemade vegan caramel recipe which you can find here.

After the cake comes out, poke holes all over and liberally pour the caramel on top. It will be soaked up into the cake and make the consistency soft and sticky. Let this sit for about 10 minutes and then serve warm warm warm! I also don’t hold back on adding some extra caramel on top when serving, because why not?

I hope this Vegan Sticky Toffee Pudding will satisfy all your warm, gooey dessert cravings...and I promise, you won't be able to tell you're eating a gluten-free, refined sugar-free, dairy-free, and eggless pudding!

Ingredients

1 1/4 cup Almond milk You can use any milk of your choice
1/2 cup Date paste Or 20-25 dates, pitted and chopped
1/2 cup Raw sugar
1/2 cup Coconut oil Or butter, softened
1 tsp vanilla extract
1.5 cup Buckwheat flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp Sea salt
1/4 cup Chopped Walnuts
1/2 cup Caramel See the link for the recipe below

Instructions

Preheat your oven to 180C. Grease 6 ramekins.
In a medium-sized saucepan, heat the almond milk and date paste ( or chopped dates)
Simmer till the milk and date paste is well combined. If using dates, cook until they become very soft and mushy.
Take the pan off the heat, stir in the raw sugar, coconut oil ( or butter) and vanilla extract.
Let this mixture cool for a few minutes. Stir in the buckwheat flour, baking powder, baking soda and sea salt.
Fold in the chopped walnuts. This will be a thick batter.
Spoon in the prepared ramekins. Bake for 25 - 30 minutes, or until the top is golden and firm to touch. A skewer inserted in the center should come out clean with a few crumbs attached.
Pierce all over with a toothpick and pour over the warm caramel sauce. Let the pudding sit for 10 minutes before serving. This allows the sauce to soak in.
Serve with additional sauce on the side. Enjoy!

Notes

For the caramel sauce, get the recipe here.