This vegan sticky toffee pudding is a devilishly delicious dessert. Sticky toffee pudding is a British classic. It’s dark, rich and moist. Believe me when I say dessert doesn’t get better than this.
I absolutely adore sticky toffee pudding. For those of you unlucky souls yet to have tried sticky toffee pudding, it’s a wonderfully decadent British dessert consisting of a moist datey sponge covered in the smoothest toffee sauce.
This vegan sticky toffee pudding holds nothing back and it’s just as delicious as its traditional sticky toffee counterpart. I’ve substituted butter for margarine/vegan butter and replaced the eggs with a cunning mixture of yoghurt and plant milk. The result… a truly irresistible cake which is dairy-free, egg-free and nut-free, winner winner!
Have you tried out this cake and are looking for more delicious vegan treats? I’ve got some amazing ones on the blog. Check out my awesome recipe for moist apple cake, and my speedy 20-minute banana cake.
Vegan Sticky Toffee Pudding
This meal is around 95% less polluting than the average UK meal.
Eating this recipe will save around 2.80 KG CO2e per person.
That’s equivalent to the emissions produced driving 23.16 KM in a modern car.How do I calculate this?
- 100 g Margarine/Vegan Butter
- 100 ml Plant Based Milk
- 150 g Demerara Sugar
- 100 g Soy/Almond Yoghurt
- 2 Tablespoons Black Treacle
- 225 g Dates
- 200 g Self-raising Flour
- 2 Teaspoons Baking Powder
- 1 Teaspoon Vanilla Essence
- 175 g Brown Sugar
- 1 Tablespoon Black Treacle
- 225 ml Oat Milk
- 50 g Margarine/Vegan Butter
- 1 Tablespoon Corn Flour
- Preheat your oven to 200˚c/390˚f (fan oven).
- Finely chop your dates and place into a small mixing bowl. Pour over 180ml of boiling water and allow the dates to soak for at least 20 minutes. After this time they should be nice and soft and sticky. Drain any residual water and reserve until needed.
- In a large mixing bowl whisk together the margarine and sugar for the pudding until evenly incorporated.
- Pour in the yoghurt and vanilla essence and whisk until the yoghurt has been combined into the margarine. Now pour over the oat milk and whisk until smooth. Don't be afraid if the mixture starts to split at this point. This will disappear when the dry ingredients are incorporated.
- Tip the self-raising flour and baking powder and whisk the bowl contents into a thick batter. Finally, pour in the chopped and soaked dates and stir until they are evenly distributed amongst the batter.
- Grease and flour a medium sized baking tin (I used a 10×7 inch tin) and pour in the pudding batter. Place in the pre-heated oven and bake for 30-35 minutes until golden brown and firm. A knife inserted into the center of the pudding should come out clean.
- Whilst the pudding is baking in the oven make your toffee sauce. Heat a small saucepan over a medium heat. Place the brown sugar, margarine, treacle and corn flour into the pan. Whisk the pan contents over the heat until the margarine and sugar melt together.
- Pour the 225 ml of oat milk into the pan and bring the mixture to the boil. Turn down to a simmer and gently cook for about 5 minutes until the sauce has thickened.
- When your pudding has cooked, remove it from the oven and set it on the side. Take a fork and punch a number of holes into the top of the dessert. There should be a set of fork holes every 1 inch or so. Now pour about half of the toffee sauce over the top of the pudding. Allow it to rest for a moment or two before serving.
- Serve the pudding with generous squares cut from the rich cake and the remaining toffee sauce poured over the top. This dessert goes well with a thick greek soya yoghurt or ice-cream.