No products in the cart.
Vegan Sticky Toffee Pudding
Save This Recipe!
Enter your email and we’ll send you this recipe so you can come back to it later! 😊
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 8
Equipment:
**Mixing bowl**
**whisk**
**baking dish**
saucepan
measuring cups
measuring spoons
Cuisine Type: British
Vegan Sticky Toffee Pudding is a deliciously rich and satisfying dessert that caters to those following a plant-based lifestyle. This indulgent treat features a moist sponge cake made from dates, which adds natural sweetness and a delightful texture. Topped with a luscious toffee sauce made from coconut sugar and dairy-free butter, this pudding is sure to impress vegans and non-vegans alike.
Serve it warm with a scoop of dairy-free ice cream or a dollop of coconut whipped cream for a truly decadent experience. This recipe embraces the classic flavors of traditional sticky toffee pudding while ensuring that all ingredients are vegan-friendly. The use of flaxseed meal as an egg substitute provides binding properties, while the dates lend their natural sweetness, making this a guilt-free dessert.
Whether you’re hosting a dinner party or simply treating yourself, this Vegan Sticky Toffee Pudding is a delightful way to satisfy your sweet tooth.
Ingredients:
- 1 cup pitted Medjool dates, chopped
- 1 teaspoon baking soda
- 1 cup boiling water
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1/4 cup melted coconut oil
- 1 tablespoon flaxseed meal mixed with 3 tablespoons water (flax egg)
- 1 teaspoon vanilla extract
- For the toffee sauce:
- 1 cup coconut sugar
- 1/2 cup dairy-free butter
- 1 cup coconut milk
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease a baking dish with coconut oil, ensuring that it’s well-coated to prevent sticking.
- In a mixing bowl, combine the chopped dates and baking soda. Pour the boiling water over the dates and let them sit for about 10 minutes to soften, then mash lightly with a fork.
- In another bowl, whisk together the flour, baking powder, and salt. In a separate bowl, mix the brown sugar, melted coconut oil, flax egg, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the softened date mixture until evenly distributed.
- Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- While the pudding is baking, prepare the toffee sauce. In a saucepan over medium heat, combine the coconut sugar, dairy-free butter, coconut milk, and vanilla extract. Stir until the mixture comes to a gentle boil, then reduce heat and simmer for about 5 minutes until slightly thickened.
- Once the pudding is done, remove it from the oven and let it cool for a few minutes before drizzling with warm toffee sauce. Serve warm and enjoy!
Extra Tips:
To enhance the flavor of the pudding, consider adding a pinch of cinnamon or nutmeg to the batter. For a more intense date flavor, try using date syrup in place of some of the brown sugar. Additionally, you can make the toffee sauce ahead of time and reheat it gently before serving, ensuring that your dessert is warm and gooey when plated.
Enjoy this vegan twist on a classic British dessert!
