A slice of sticky toffee pudding served on a plate on the white marble countertop, topped with a generous drizzle of toffee sauce and a dollop of vegan whipped cream.

Vegan Sticky Toffee Pudding Recipe: Rich, Gooey, and Totally Irresistible!

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A comforting, indulgent dessert that’s rich, warm, and incredibly satisfying, this Vegan Sticky Toffee Pudding is made with plant-based ingredients but doesn’t skimp on flavor.

With its gooey toffee sauce and soft, moist sponge, it’s a perfect treat for anyone looking for a dairy-free alternative to the classic. The combination of dates and brown sugar creates a deep, caramelized sweetness that is balanced by a hint of warmth from the spices.

For the ultimate cozy dessert experience, pair this Vegan Sticky Toffee Pudding with a dollop of creamy Whipped Cream or serve alongside a glass of Mulled Wine to complement the pudding’s rich, spiced flavor. Both pairings enhance the indulgent feel of the dish while adding extra layers of warmth.

Why I Love This Recipe (And You Will Too):

A slice of sticky toffee pudding served on a plate on the white marble countertop, topped with a generous drizzle of toffee sauce and a dollop of vegan whipped cream.

  • Rich, Comforting Flavors: The date-based sponge and toffee sauce offer a decadent, melt-in-your-mouth experience.
  • Vegan-Friendly: All the indulgence without any dairy or animal products.
  • Warm & Cozy: It’s perfect for cooler weather or cozy gatherings with friends and family.
  • Easy to Make: A straightforward recipe that delivers impressive results with minimal fuss.
A slice of sticky toffee pudding served on a plate on the white marble countertop, topped with a generous drizzle of toffee sauce and a dollop of vegan whipped cream.

Vegan Sticky Toffee Pudding Recipe

This vegan sticky toffee pudding is rich, moist, and packed with spiced date flavors, topped with a luscious coconut cream toffee sauce. Perfect for cozy evenings with a scoop of vegan ice cream!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine british-inspired
Servings 1
Calories 444 kcal

Equipment

  • 9×9 square baking dish
  • Saucepan
  • Sifter
  • Mixing bowls
  • Whisk or Spoon
  • Wire cooling rack
  • Toothpick

Ingredients
  

  • 1 cup Pitted Medjool Dates 175g Packed cup, chopped
  • 1 ½ cups Soy Milk 360ml or other non-dairy milk
  • 1 tsp Vanilla Extract
  • ½ cup Vegan Butter 112g
  • ½ cup Light Brown Sugar 100g
  • 1 ½ cups All Purpose Flour 188g
  • 3 tsp Baking Powder
  • 1 tsp Salt
  • ½ tsp Nutmeg
  • 1 tsp Ground Ginger
  • 1 tsp Cinnamon

Toffee Sauce:

  • 1 Tbsp Maple Syrup
  • ½ cup Dark Brown Sugar 100g
  • ½ cup Vegan Butter 112g
  • ½ cup Canned Coconut Cream 120ml Unsweetened

Serving Options:

  • Vegan Whipped Cream
  • Vegan Ice Cream
  • Vegan Custard

Instructions
 

  • Preheat oven to 350°F (180°C) and spray a 9×9 square dish with non-stick spray. Set aside.
  • Add chopped dates to a saucepan along with soy milk and vanilla extract and heat on medium heat, stirring all the time, for around 12 minutes until the dates are soft.
    A saucepan on the white marble countertop with chopped Medjool dates, soy milk, and vanilla extract gently heating, steam rising as the mixture simmers.
  • Add vegan butter and light brown sugar and stir in until melted. Remove from the heat.
    Vegan butter and light brown sugar melting into the date mixture in the saucepan on the white marble countertop, creating a smooth and glossy consistency.
  • In a separate bowl sift all purpose flour and add baking powder, salt, nutmeg, ground ginger and cinnamon and mix together.
    A large mixing bowl on the white marble countertop holding sifted all-purpose flour, baking powder, salt, nutmeg, ginger, and cinnamon being whisked together.
  • Pour the date mix from the saucepan into the dry ingredients and mix into a thick batter.
    The date mixture being poured into the dry ingredients in the bowl on the white marble countertop, forming a thick and rich batter.
  • Transfer to your prepared 9×9 square dish and smooth down.
    Thick batter being spread evenly into a prepared baking dish on the white marble countertop, ready for baking.
  • Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
    The baking dish in the oven on the white marble countertop as the sticky toffee pudding bakes to a golden brown perfection.
  • Place onto a wire cooling rack to cool for 10 minutes before serving.
    The baked pudding cooling on a wire rack placed on the white marble countertop, ready for slicing.
  • While the pudding is cooling, make your sauce right away.
  • Add maple syrup, dark brown sugar and vegan butter to a saucepan and melt together on medium to high heat, stirring all the while until bubbling.
    A saucepan on the white marble countertop as maple syrup, dark brown sugar, vegan butter, and coconut cream bubble together into a rich, golden toffee sauce.
  • Remove from heat, pour in the coconut cream and mix together.
  • Slice your pudding and serve each slice topped with a generous amount of toffee sauce and vegan cream, ice cream or custard.
    A slice of sticky toffee pudding served on a plate on the white marble countertop, topped with a generous drizzle of toffee sauce and a dollop of vegan whipped cream.

Nutrition Facts:

NutritionValue
Calories444 kcal
Carbohydrates56 g
Sodium663 mg
Fat23 g
Protein3.8 g
Sugar36 g

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