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Vegan Sticky Toffee Pudding

Vegan Sticky Toffee Pudding Recipe

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Calories: 342
Ingredients Method Notes

Ingredients
  

  • 1 cup (200g) pitted medjool dates, finely chopped
  • 1 cup boiling water
  • 1 tsp baking soda
  • 1½ cups (190g) all-purpose flour
  • ½ cup (100g) brown sugar, packed
  • 1 tsp baking powder
  • ½ tsp fine sea salt
  • ½ cup (120ml) unsweetened non-dairy milk
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 3 tbsp (45ml) melted coconut oil or neutral oil
  • ¾ cup (150g) brown sugar, packed
  • 1 cup (240ml) full-fat coconut cream (thick part only)
  • 1 tsp vanilla extract
  • Pinch of flaky sea salt

Method
 

  1. Pour boiling water over dates and baking soda. Let sit 10 minutes.
  2. Mix flour, sugar, baking powder, and salt. Separately mix milk, vinegar, vanilla, and oil. Combine wet and dry, then stir in date mixture just until mixed.
  3. Pour batter into a 9-inch square pan and bake at 350°F (175°C) for 30 to 35 minutes.
  4. Simmer brown sugar and coconut cream for 5 minutes until thick, add vanilla and salt. Poke warm pudding with a skewer, pour half the sauce over, slice, and serve with extra sauce.

Notes

The sauce can be made a day ahead and gently reheated. Let the baked pudding sit for 5 minutes before turning it out so it firms up enough to hold its shape.