Holy moly, I just made the most decadent vegan sticky toffee pudding and I’m still in shock at how amazing it turned out!
I’ve been craving this British classic for months but couldn’t find a good plant-based version anywhere, so I decided to create my own and oh my goodness, it’s perfection.
The tender, date-filled sponge cake drenched in that silky, buttery toffee sauce is pure heaven on a plate!
I served it warm with a scoop of coconut ice cream last night and literally had to stop myself from eating the entire pan. This dessert is dangerous in the best possible way!
Why You’ll Love This Recipe
You can have this on the table in about 45 minutes from start to finish! You’ll love how the dates add natural sweetness and incredible moisture to the cake, plus the toffee sauce comes together in one pot with just a few simple ingredients, and nobody will ever guess it’s completely dairy-free.
This warm, gooey dessert delivers that ultimate comfort food experience that’ll make you close your eyes and sigh with happiness – you’ll want to make this for every special occasion (and honestly, random Tuesday nights too)!
What You’ll Need
For the Pudding:
- 1 cup pitted dates, chopped
- 1 cup boiling water
- 1 teaspoon baking soda
- 1 cup self-raising flour (gluten-free if needed)
- ½ cup brown sugar
- ½ cup vegan butter or coconut oil, melted
- ½ cup almond milk (or other plant milk)
- 1 teaspoon vanilla extract
- Pinch of salt
For the Toffee Sauce:
- ½ cup vegan butter
- 1 cup brown sugar
- ¾ cup full-fat coconut milk (or oat cream)
- 1 teaspoon vanilla extract
Optional Toppings:
- Vegan vanilla ice cream
- Vegan whipped cream
- Chopped pecans or walnuts
Pro Tips
- Chop the dates finely so they melt seamlessly into the sponge.
- Don’t skip the baking soda soak—it helps soften the dates and gives the sponge a tender texture.
- Serve warm—the sponge absorbs the sauce beautifully when hot.
- Double the toffee sauce if you love extra drizzle (trust me, you’ll want it).
- Pair with ice cream for the ultimate hot-and-cold dessert experience.
Tools You’ll Need
- Mixing bowls
- Measuring cups and spoons
- Saucepan (for toffee sauce)
- Baking dish (8-inch square or round)
- Whisk and spatula
Substitutions and Variations
- Gluten-free: Use gluten-free self-raising flour.
- Nut-free: Skip nut toppings or swap with seeds.
- Cream alternatives: Use oat cream, soy cream, or cashew cream for the sauce.
- Fruit twist: Add chopped apples or pears to the sponge for variation.
- Mini puddings: Bake in muffin tins or ramekins for individual servings.
Make-Ahead Tips
- Bake pudding a day in advance, then reheat in the oven before serving.
- Toffee sauce can be made ahead and stored in the fridge for up to 5 days. Reheat gently on the stovetop.
- Assemble just before serving so the sponge stays moist but not soggy.
How to Make Vegan Sticky Toffee Pudding
Step 1: Soak the Dates
Place chopped dates in a bowl with boiling water. Stir in baking soda and let sit for 10 minutes.
Step 2: Make the Batter
In a mixing bowl, combine flour, sugar, and salt. Stir in melted vegan butter, almond milk, vanilla, and softened date mixture. Mix until combined.
Step 3: Bake the Sponge
Pour into a greased baking dish and bake at 350°F (175°C) for 30–35 minutes, or until a toothpick comes out clean.
Step 4: Prepare the Toffee Sauce
In a saucepan, melt vegan butter, then stir in brown sugar and coconut milk. Simmer gently until thickened. Stir in vanilla.
Step 5: Assemble and Serve
Poke small holes in the baked sponge and pour some sauce over to soak in. Serve warm with extra sauce, ice cream, or cream.
Serving Suggestions
- Drizzle with sauce and serve with a scoop of vegan vanilla ice cream.
- Serve in individual ramekins for a restaurant-style dessert.
- Add a sprinkle of toasted nuts or a dusting of powdered sugar for presentation.
- Pair with spiced tea or mulled cider for a cozy holiday vibe.
Leftovers & Storage
Store leftover pudding in the fridge for up to 4 days. Reheat in the microwave or oven with extra toffee sauce.
Toffee sauce can be stored separately in the fridge for 5 days or frozen for up to 1 month.
Nutrition & Benefits
This pudding may be indulgent, but it’s made with wholesome plant-based ingredients.
Dates provide natural sweetness and fiber, while coconut milk adds healthy fats.
Skipping dairy and eggs makes it lighter in saturated fat, and portioning as minis helps balance richness while still enjoying the decadence.
Recipe FAQ
1. Can I make this pudding gluten-free?
Yes, use gluten-free self-raising flour for the sponge.
2. Do I need to soak the dates?
Yes, it softens them and ensures a smooth sponge texture.
3. Can I prepare it in advance?
Definitely—both sponge and sauce can be made ahead and reheated.
4. Can I freeze sticky toffee pudding?
Yes, freeze the sponge for up to 3 months. Thaw and reheat before serving.
5. What’s the best plant milk to use?
Almond milk works well, but oat milk or soy milk also give great results.
6. Can I make this into cupcakes?
Yes, bake in muffin tins for 18–20 minutes and serve with sauce.
7. How do I thicken the toffee sauce?
Simmer longer until it coats the back of a spoon.
A Cozy, Indulgent Holiday Dessert
This Vegan Sticky Toffee Pudding is everything a holiday dessert should be: rich, comforting, and deeply satisfying.
With a soft sponge, luscious toffee sauce, and simple plant-based ingredients, it’s a recipe you’ll come back to every winter.
Whether for Christmas dinner or a cozy night in, it’s a dessert that will win everyone over—vegan or not.
