Nothing quite like a slice of Sticky Toffee Pudding drizzled with warm toffee sauce to lift spirits on a cold day. This Vegan Sticky Toffee Pudding recipe is easy to make and will delight a crowd!
Post may contain affiliate links. For more information, check my disclosure
Sticky Toffee Pudding is THE ULTIMATE winter dessert. I always order it whenever I spot it on pub menus – there’s no dessert more comforting!
Sticky Toffee Pudding is actually a cake made with chopped dates and brown sugar. It can be baked into individual portions or as one big cake which is then sliced.
I wanted to create a Vegan Sticky Toffee Cake recipe to complement my traditional Sticky Toffee Pudding and I have to say they are both equally delicious!
I think this would make en excellent alternative to Christmas pudding or other festive desserts.
WHAT GOES INTO STICKY DATE PUDDING
The main flavour in this recipe comes from the dates – use Medjool dates if you can as they have the best texture and flavour. Unfortunately they can be quite expensive so you can use any type of dates in a pinch!
The remaining ingredients are all cake staples, apart perhaps from the milled flaxseed. This is mixed with water to make a “flaxseed egg” and it helps to bind our sticky toffee pudding.
HOW TO MAKE STICKY TOFFEE PUDDING
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Preheat the oven to 180C (350F) or 160 Fan (320F). Grease and line a deep 18×25 inch cake tin or similar size glass dish, letting the paper overhang the edges.
Mix the flaxseed and water in a bowl and set aside for 15 minutes or up to 30. It should swell and thicken. Put the dates in a measuring jug, cover with the hot tea and leave for 5 minutes. Blitz to a smooth purée using an immersion blender or use a food processor.
Add the bicarbonate of soda, spices and salt and mix well.
Beat the non dairy spread, sugar and golden syrup together using a hand or stand mixer for a couple of minutes.
Add the flaxseed and dates and beat until well incorporated. You might want to use a spatula to scrape the bottom and sides of the bowl halfway through.
Gradually mix in the flour, alternately adding the oat milk. Stir until the batter is smooth.
Spoon into the prepared pan and level. Bake for 40 minutes, or until the cake is well risen and a skewer inserted in the centre comes out clean.
Leave to cool for 10 minutes in the tin then lift onto a cooling rack.
VEGAN TOFFEE SAUCE
Put the non dairy spread and sugar in a saucepan and cook over medium heat, stirring, until sugar dissolves and it comes to a simmer.
Add the rum (if using) and stir well. Stir in the soya cream and simmer for 3-5 minutes until the sauce thickens slightly. Transfer to a small jug and keep warm.
Slice the cake into squares. Serve warm, drizzled with the sauce with or without vegan vanilla ice cream.
Word to the wise: be gentle when slicing – because it is sticky (by definition!) it can be hard to get neat edges on your slices.
You could also simply spoon it straight out of the tin and serve it with the toffee sauce, custard, ice cream or single cream.
The cake will keep for 2-3 days, covered or wrapped, at room temperature. In fact the taste will become even more irresistible after a couple of days!
You can also freeze the cake (without the sauce) and consume within 2 months, thawing in the fridge and warming up before serving.
HAVE YOU MADE MY STICKY TOFFEE PUDDING RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Sticky Toffee Pudding
Ingredients
Sticky Toffee Pudding
- 2 tbsp ground flaxseed (milled flaxseed)
- 6 tbsp water
- 250 g (1 cup) chopped dates
- 240 ml (1 cup) hot tea or water
- 1 ½ tsp bicarbonate of soda
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- ½ tsp salt
- 114 g (½ cup) non dairy butter
- 220 g (1 cup + 1tbsp) dark or light soft brown sugar
- 3 tbsp golden syrup
- 250 g (1½ cups + 1 tbsp) self raising flour
- 2 tbsp oat milk (or other non dairy milk)
Toffee Sauce
- 6 tbsp non dairy butter
- 150 g (¾ cup) dark or light soft brown sugar
- 60 ml (¼cup) rum or brandy (optional)
- 120 ml (½ cup) soya cream or other vegan single cream alternative
- 1 tsp vanilla bean paste
- pinch sea salt
Instructions
Make the sticky toffee pudding
- Preheat the oven to 180C (350F) or 160 Fan (320F). Grease and line a deep 18×25 inch cake tin or similar size glass dish, letting the paper overhang the edges.
- Mix the flaxseed and water in a bowl and set aside.
- Put the dates in a measuring jug, cover with the hot tea and leave for 5 minutes.
- Blitz to a purée using an immersion blender or use a food processor.
- Add the bicarbonate of soda, spices and salt and mix well.
- Beat the non dairy spread, sugar and golden syrup together using a hand or stand mixer for a couple of minutes.
- Add the flaxseed and date purée and mix well.
- Gradually mix in the flour, alternately adding the oat milk. Stir until the batter is smooth.
- Spoon into the prepared pan and level.
- Bake for 40 minutes, or until the cake is well risen and a skewer inserted in the centre comes out clean.
- Leave to cool for 10 minutes in the tin then lift onto a cooling rack.
Make the sauce
- Put the non dairy spread and sugar in a saucepan and cook over medium heat, stirring, until sugar dissolves and it comes to a simmer.
- Add the rum (if using) and stir well.
- Stir in the soya cream and simmer for 3-5 minutes until the sauce thickens slightly. Transfer to a small jug and keep warm.
Serve the pudding
- Slice the cake into squares. Serve warm, drizzled with the sauce with or without vegan vanilla ice cream.
Tara Robinson says
Perfect for those of who are lactose intolerant!
Anna says
I need this now! Looks super yummy!
Sam says
Omg!!! So good and so easy I made it immediately
Charlotte says
Best sticky toffee pudding ever!!!