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.

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

Cook Time 1

Total Time 1 15

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.
Add vegan butter and light brown sugar and stir in until melted. Remove from the heat.
In a separate bowl sift all purpose flour and add baking powder, salt, nutmeg, ground ginger and cinnamon and mix together.
Pour the date mix from the saucepan into the dry ingredients and mix into a thick batter.
Transfer to your prepared 9×9 square dish and smooth down.
Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Place onto a wire cooling rack to cool for 10 minutes before serving.
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.
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.