Name: Vegan Sticky Toffee Pudding
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 12
Ingredients: 2 tbsp ground flaxseed ((milled flaxseed)); 6 tbsp water; 1 ½ cups (250g) chopped dates; 1 cup (240ml) hot tea or water; 1 ½ tsp baking soda ((= bicarbonate of soda)); 2 tsp ground ginger; 2 tsp ground cinnamon; ½ tsp salt; ½ cup (114g) non dairy butter; 1 cup + 1 tbsp (220g) dark or light soft brown sugar; 3 tbsp golden syrup; 2 cups (250g) self-rising flour ((= self-raising flour)); 2 tbsp oat milk ((or other non dairy milk)); 6 tbsp non dairy butter; ¾ cup (150g) dark or light soft brown sugar; ¼ cup (60ml) rum or brandy ((optional)); ½ cup (120ml) soya cream (or other vegan single cream alternative); 1 tsp vanilla bean paste; pinch sea salt

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Sticky Toffee Pudding is THE ULTIMATE winter dessert. I always order it whenever I spot it on pub menus – there’s no dessert more comforting!

Sticky Toffee Pudding is actually a cake made with chopped dates and brown sugar. It can be baked into individual portions or as one big cake which is then sliced.

I wanted to create a Vegan Sticky Toffee Cake recipe to complement my traditional Sticky Toffee Pudding and I have to say they are both equally delicious!

I think this would make en excellent alternative to Christmas pudding or other festive desserts.

Shot of two slices of Sticky Toffee Pudding with toffee sauce on a black plate

What Goes into Sticky Date Pudding

The main flavour in this recipe comes from the dates – use Medjool dates if you can as they have the best texture and flavour. Unfortunately they can be quite expensive so you can use any type of dates in a pinch!

The remaining ingredients are all cake staples, apart perhaps from the milled flaxseed. This is mixed with water to make a “flaxseed egg” and it helps to bind our sticky toffee pudding.

ingredients for vegan sticky toffee pudding collage

How to Make Sticky Toffee Pudding

↓ For the full ingredients and detailed method, jump to the recipe card.

Preheat the oven to 180C (350F) or 160 Fan (320F). Grease and line a deep 9×13 inch cake tin or similar size glass dish, letting the paper overhang the edges.

Mix the flaxseed and water in a bowl and set aside for 15 minutes or up to 30. It should swell and thicken. Put the dates in a measuring jug, cover with the hot tea and leave for 5 minutes. Blitz to a smooth purée using an immersion blender or use a food processor.

blending dates for sticky toffee pudding collage

Add the bicarbonate of soda, spices and salt and mix well.

Beat the non dairy spread, sugar and golden syrup together using a hand or stand mixer for a couple of minutes.

beating non dairy spread, brown sugar and golden syrup in a bowl

Add the flaxseed and dates and beat until well incorporated. You might want to use a spatula to scrape the bottom and sides of the bowl halfway through.

Gradually mix in the flour, alternately adding the oat milk. Stir until the batter is smooth.

folding flour and milk into sticky pudding cake batter

Spoon into the prepared pan and level. Bake for 40 minutes, or until the cake is well risen and a skewer inserted in the centre comes out clean.
Leave to cool for 10 minutes in the tin then lift onto a cooling rack.

spreading toffee pudding batter into a rectangular cake pan

Vegan Toffee Sauce

Put the non dairy spread and sugar in a saucepan and cook over medium heat, stirring, until sugar dissolves and it comes to a simmer.

Add the rum (if using) and stir well. Stir in the soya cream and simmer for 3-5 minutes until the sauce thickens slightly. Transfer to a small jug and keep warm.

Slice the cake into squares. Serve warm, drizzled with the sauce with or without vegan vanilla ice cream.

Word to the wise: be gentle when slicing – because it is sticky (by definition!) it can be hard to get neat edges on your slices.

You could also simply spoon it straight out of the tin and serve it with the toffee sauce, custard, ice cream or single cream.

The cake will keep for 2-3 days, covered or wrapped, at room temperature. In fact the taste will become even more irresistible after a couple of days!

You can also freeze the cake (without the sauce) and consume within 2 months, thawing in the fridge and warming up before serving.

Vegan sticky toffee cake on a black plate

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