I baked this Vegan Sticky Toffee Pudding for my neighbor’s book club last week. The sauce stayed rich and warm, and my mom loved it.
Decadent Vegan Sticky Toffee Pudding
This warm sticky toffee pudding is made with natural sweeteners and wholesome ingredients, using dates to create a moist texture. Topped with a rich caramel sauce, this pudding is sure to satisfy your sweet tooth. It takes about an hour to prepare and serves 6 people.
Ingredients
- 1 cup pitted dates, chopped
- 1 cup boiling water
- 1 teaspoon baking soda
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 cup plant-based milk
- For the Caramel Sauce:
- 1 cup coconut cream
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a baking dish or individual ramekins.
- Prepare Dates: In a bowl, combine chopped dates and boiling water. Let it sit for about 10 minutes to soften, then stir in the baking soda.
- Mix Dry Ingredients: In another bowl, whisk together flour, baking powder, and salt.
- Combine Ingredients: In a large bowl, mix the softened dates (with water), brown sugar, melted coconut oil, vanilla extract, and plant-based milk. Gradually add the dry ingredients, mixing until just combined.
- Bake: Pour the batter into the prepared baking dish or ramekins and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
- Make the Caramel Sauce: While the pudding is baking, combine coconut cream, brown sugar, maple syrup, vanilla extract, and salt in a saucepan over medium heat. Stir until the sugar dissolves and the sauce thickens slightly, about 5-7 minutes.
- Serve: Once the pudding is done, let it cool for a few minutes before cutting. Serve warm, drizzled with the rich caramel sauce.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 6
- Calories: 290kcal
- Fat: 10g
- Protein: 2g
- Carbohydrates: 50g
I store the puddingcake in an airtight container at room temperature for up to three days. The stay warm, and I warm gently before serving.
