I just discovered the most amazing lighter version of sticky toffee pudding that’s completely vegan and I can’t stop making it!
I was determined to enjoy this classic British dessert without the usual heavy feeling afterward, and after some kitchen experiments, I created something that’s both satisfying and guilt-free.
The naturally sweetened date cake with a lighter toffee sauce still gives you all that rich, indulgent flavor but won’t weigh you down!
I made this for dessert last weekend and felt so good about having seconds because it’s made with wholesome ingredients. This is proof that you don’t have to sacrifice flavor to make healthier choices!
Why You’ll Love This Recipe
You can whip this up in under an hour with ingredients that are actually good for you! You’ll love how the dates provide natural sweetness so you don’t need loads of refined sugar, plus it’s lighter on the coconut cream but still incredibly satisfying, and you’ll actually feel energized instead of sluggish after eating it.
This guilt-free version gives you all the cozy, comforting vibes of traditional sticky toffee pudding – you’ll be amazed that something this delicious is actually nourishing your body at the same time!
What You’ll Need
For the Pudding:
- 1 ½ cups Medjool dates, pitted and chopped
- 1 cup unsweetened almond milk (or other plant-based milk)
- 1 teaspoon baking soda
- 1 ½ cups whole wheat flour (or spelt flour)
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ cup coconut oil, melted
- ½ cup maple syrup
- 1 teaspoon vanilla extract
For the Toffee Sauce:
- ½ cup coconut sugar or light brown sugar
- ½ cup full-fat coconut milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
Pro Tips
- Soak dates in hot almond milk to soften them for blending.
- Don’t overmix the batter—keep it just combined for tender results.
- Bake in ramekins for elegant single-serve portions.
- Serve warm so the sauce soaks into the pudding beautifully.
- Double the sauce if you love extra drizzle.
Tools You’ll Need
- Medium saucepan (for sauce)
- Blender or food processor
- Mixing bowls
- Wooden spoon or spatula
- Baking dish or ramekins
Substitutions and Variations
- Flour: Use all-purpose flour if preferred, or gluten-free blend.
- Sweetener: Swap maple syrup for agave or coconut nectar.
- Milk: Any plant milk works—oat, soy, or cashew.
- Oil-free version: Use applesauce instead of coconut oil.
- Nutty twist: Add chopped pecans or walnuts to the batter.
Make-Ahead Tips
- Bake pudding a day in advance, then reheat with sauce before serving.
- Sauce can be made up to 3 days ahead and stored in the fridge.
- Freeze pudding (without sauce) for up to 2 months; thaw and reheat.
How to Make Healthier Vegan Sticky Toffee Pudding
Step 1: Prep Dates
Simmer chopped dates in almond milk until soft. Stir in baking soda and let cool. Blend into a smooth paste.
Step 2: Make Batter
In a large bowl, whisk flour, baking powder, salt, and spices. Stir in date mixture, coconut oil, maple syrup, and vanilla until just combined.
Step 3: Bake
Pour batter into greased ramekins or a baking dish. Bake at 350°F (175°C) for 25–30 minutes until a toothpick comes out clean.
Step 4: Make Sauce
In a saucepan, combine coconut sugar, coconut milk, maple syrup, and salt. Simmer 5–7 minutes until thick and glossy. Stir in vanilla.
Step 5: Serve
Pour warm sauce over pudding, garnish with nuts or coconut cream, and enjoy immediately.
Serving Suggestions
- Serve with vegan vanilla ice cream or coconut whipped cream.
- Pair with roasted pears or apples for a fall-inspired twist.
- Add chopped pecans or walnuts for crunch.
- Serve in mini jars for a party-friendly dessert.
Leftovers & Storage
Store pudding in the fridge for up to 4 days. Reheat in the oven or microwave, adding fresh sauce. Freeze portions without sauce for up to 2 months.
Nutrition & Benefits
This version of sticky toffee pudding skips refined sugar, butter, and cream while keeping its cozy flavor.
Dates provide natural sweetness, fiber, and potassium, while coconut oil and almond milk lighten the dish compared to heavy cream.
Whole wheat flour adds more fiber and nutrients, making it a dessert that feels indulgent yet balanced.
Recipe FAQ
1. Can I make this gluten-free?
Yes—use a gluten-free baking flour blend.
2. Can I make it oil-free?
Yes—replace coconut oil with unsweetened applesauce.
3. Does it taste just like traditional sticky toffee pudding?
It’s slightly lighter but still rich, moist, and caramel-like.
4. Can I make the sauce ahead?
Absolutely—store in the fridge and warm gently before serving.
5. What’s the best date variety to use?
Medjool dates are ideal for their sweetness and texture.
6. Can I bake it as one big pudding instead of ramekins?
Yes—bake in an 8×8 dish for 30–35 minutes.
7. Can I freeze this pudding?
Yes—freeze slices without sauce, then thaw and reheat.
Lighter, Cozy, and Still Indulgent
This Healthier Vegan Sticky Toffee Pudding proves you can enjoy the rich flavors of this classic dessert without all the heaviness.
It’s warm, comforting, and naturally sweetened, making it a recipe you’ll want to come back to again and again—especially when you’re craving a treat that feels both indulgent and nourishing.
