This vegan sticky toffee pudding recipe is the perfect autumn/winter dessert. It’s filled with dates and brown sugar for a caramely, sticky delight.
Vegan sticky toffee pudding, the easy way
This vegan sticky toffee pudding recipe is the first dessert I ever successfully veganised. I took a regular recipe from an old cookbook I had and switched up the ingredients to make it vegan-friendly. The results really surprised me- it was actually good! At that point in my very new veganism journey, I had tried, and failed (miserably), to veganise many desserts. And each time, I was left convinced that vegan desserts were always going to taste like cardboard. But I’m so glad that I was wrong. This recipe was so successful that I even made it again for my family for Christmas day dessert last year. It got rave reviews from everyone!
Simple baking substitutes
Making a vegan sticky toffee pudding recipe turned out to be surprisingly easy. All I had to substitute was butter, milk, eggs and cream. Not too hard at all. I mostly substitute butter for a vegan butter such as Vitalite because it best replicates the flavour and texture. I like my vegan dessert recipes to taste as close to the real thing as possible.
Instead of using eggs I created some little chia seed “eggs”, which most vegans will be familiar with, and instead of cow’s milk I used soy milk. But of course, you can use any of the huge variety of plant-based milks we have in the supermarkets these days. And last but not least, for the sticky toffee sauce, I used coconut cream instead of traditional “double cream”. The coconut gives the sticky toffee topping the same creamy, thick texture that we all know and love. Hoorah!
This recipe is perfect for vegans who are missing those classic, indulgent dessert recipes. It is:
- Perfect for sharing
This pudding is by no means healthy, but I promise you that it is worth indulging! It is a total wintery comfort food, and I find it to be such a pleasant treat now that the weather is getting chilly again.
I hope you enjoy this recipe. If you make any adaptions, please let me know so I can try them out!
Easy vegan sticky toffee pudding recipe
A sticky, rich and indulgent date pudding that is perfect for cold nights.
- 180g dates
- 1 Teabag
- 1 Teaspoon bicarbonate of soda
- 1 Teaspoon vanilla extract
- 2 Chia "eggs" (2 Tablespoons chia seeds + 6 Tablespoons water, left to thicken for 5 minutes)
- 75g Dairy free butter
- 100g Brown sugar
- 100ml Plant-based milk
- 170g Self-raising flour
- For the sauce
- 1/3C (80ml) Full-fat coconut milk
- 100g Brown sugar
- 60g Dairy free butter
Preheat your oven to 180°C (350°F/Gas mark 4) and line a 8x12" pan with baking paper.
Chop dates into small pieces. Place them in a bowl with the bicarbonate of soda, tea bag and 150ml of boiling water. Set aside for 5 minutes then dispose of the teabag, add the vanilla and mash up the mixture with a fork.
In a separate bowl, cream the sugar and butter together until soft. Stir in the date mixture, chia eggs and milk.
Sieve in the flour and fold in with a metal spoon.
Pour into pan and bake for 35 minutes.
While the pudding is baking, make your sauce by adding all ingredients to a pan over a high heat, stirring continuously until smooth and thick.
Pour the sauce over the pudding as soon as it comes out of the oven.