This Vegan Sticky Toffee Pudding is my take on a classic British dessert. It's rich, sticky, and full of flavor, and it's perfect for any holiday or special occasion.
This pudding is made with a combination of vegan butter, brown sugar, and treacle which gives it a deep, rich flavor. The pudding is then topped with a sticky toffee sauce, which adds even more sweetness and richness. If you're looking for a show-stopping dessert that is sure to impress, this Vegan Sticky Toffee Pudding is it!
I've never been a big fan of sticky toffee pudding but I'm willing to try something new. I have been baking vegan desserts for my family every other week, while experimenting I'm also able to document it all for you here! This was such a huge hit. Even a small slice with ice cream and toffee sauce was just the right amount needed.
Ingredients:
Cake:
200g pitted dates
1 tsp bicarbonate of soda
200 ml boiling water
80 ml sunflower oil
60 ml non-dairy milk
60 g dark brown soft sugar
50 g treacle
150g plain flour
2 tsp baking powder
pinch salt
Sauce:
120 g vegan butter/margarine
100 g light brown soft sugar
1 tbsp treacle
150 ml non-dairy cream I used Elmlea plant double
1 tsp vanilla extract
Preheat the oven to 180°C/160°C fan/gas mark 4. Grease an approx 20-23cm dish.
Place the chopped dates and bicarbonate of soda in a large bowl and stir in the 200ml of boiling water. Set aside to soak for 10 minutes.
Add the oil, milk, dark muscovado sugar, and treacle to the date mixture keeping the soaking liquid.
Pour all into a blender and blitz until smooth.
In a separate large bowl, sift together the plain flour, baking powder and a pinch of salt.
Add the blended date mixture to the dry ingredients and stir to form a smooth batter don't overbeat it.
Transfer the batter to the greased baking dish, spread it level, and bake for 20-30 minutes until a skewer inserted into the center comes out clean.
Make the sauce while the pudding is baking. Place the butter, light brown soft sugar and treacle in a saucepan over a low heat. Add the cream and vanilla extract, stir until smooth, bring up to a simmer then remove the pan from the heat.
Allow the pudding to cool in the dish for 10 minutes then prick the surface all over with a toothpick and drizzle some of the toffee sauce.
Leave to cool for 20 minutes then serve with ice cream or custard and the rest of the sticky toffee sauce.
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