top of page

Plant-Based Sticky Date Pudding Recipe | Sticky Toffee Pudding

Writer's picture: PlantzMatterPlantzMatter

Heart-shaped sticky date pudding sits on a baking tin on a metal cooling rack. Shortbread star-shaped cookies in the background.

Sticky date pudding, also known as sticky toffee pudding, is one of the best desserts you can make at home. This moist sponge cake, covered in a rich toffee sauce, is a classic sticky dessert loved by many. To master this pudding recipe, read on. It has a simple guide that guarantees a perfect cake every time.


What is Classic Sticky Date Pudding


Sticky date pudding is a moist sponge cake made with chopped dates and covered in a toffee sauce.


Why You'll Love This Recipe


This sticky toffee pudding recipe is simple. It uses basic ingredients like brown sugar and baking soda. It comes out clean and moist every time. It’s one pudding you’ll make over and over. It is on a dessert rotation at our house, we love it! 


How to Make Sticky Date Pudding


Start by making the date mixture with boiling water and baking soda. Then, pour the cake batter into a baking dish and bake until a skewer inserted comes out clean.


In a saucepan over medium heat, combine vegan butter, brown sugar, and vanilla extract. Remove from heat when the sauce is smooth and pour the sauce over the warm cake.

Use a food processor to blend the date mixture smoothly. Baking the cake at medium heat helps the sponge come out light and fluffy.


Leftover pudding can be reheated in the microwave or oven. Pour the sauce on top and reheat to enjoy warm toffee sauce and vegan ice cream. We like it served with vegan vanilla ice cream. But you could use other flavours or whipped coconut cream. What's your best dessert experience for this recipe?


Why This is One of the Most Popular Recipes


Sticky date pudding is a great recipe for family gatherings or special occasions. It’s one of those traditional sticky desserts that never disappoints. While people popularise it in cooler months, it needn't be seasonal. In warmer months, still serve with caramel sauce but up the portion of ice cream. 


Dessert Summary


Sticky date pudding is a moist sponge cake covered in a rich toffee sauce. It is a standout dessert for any occasion. This easy-to-follow recipe uses basic ingredients like brown sugar, baking soda, and vanilla extract. This recipe has been tried and tested ensuring a consistently moist and delicious cake.


The toffee sauce can be refrigerated and reheated and poured over the cake for a warm and indulgent experience. For the ultimate treat, pair it with vegan vanilla ice cream or whipped coconut cream. This sticky toffee pudding recipe is one of the most satisfying desserts you can make at home.


Vegan Sticky Date Pudding with Caramel Sauce


Serves: 6-8Prep Time: 20 minutesCook Time: 35-40 minutes

sticky date pudding in a baking tray sits on a metal cooling rack with pour jar of caramel sauce next to it.

Ingredients


For the Pudding


Sticky date pudding ingredients in individual containers displayed on a wooden bench.

200 g pitted dates (chopped)

250 ml (1 cup) boiling water

1 tsp baking soda

100 g coconut sugar or brown sugar

75 g vegan butter or coconut oil (melted)

1 tsp vanilla extract

180 g all-purpose flour

1 ½ tsp baking powder

¼ tsp salt

60 ml (¼ cup) plant milk (almond, oat, or soy)


For the Vegan Caramel Sauce


Ingredients for the toffee sauce on a wooden bench.

100 g coconut cream (thick part)

80 g coconut sugar or brown sugar

50 g vegan butter

1 tsp vanilla extract

Pinch of salt


Instructions


1. Preheat and Prep

  • Preheat oven to 180°C (350°F). Lightly grease a baking dish (20cm square or similar).


2. Soften the Dates

  • Place the chopped dates (200 g) in a bowl and pour over the boiling water (250 ml). Stir in the baking soda (1 tsp) and let sit for 10 minutes to soften.


3. Blend the Dates

  • After soaking, mash the dates with a fork or blend them for a smoother texture. This adds richness to the pudding.


4. Mix the Wet Ingredients

  • In a large bowl, whisk together the melted vegan butter (75 g), coconut sugar (100 g), and vanilla extract (1 tsp) until smooth.


5. Combine Dry Ingredients

  • In a separate bowl, sift the flour (180 g), baking powder (1 ½ tsp), and salt (¼ tsp).


6. Mix the Batter

  • Gradually add the dry ingredients to the wet mixture. Slowly pour in the plant milk (60 ml) and the soaked date mixture, stirring until combined.


7. Bake

  • Pour the batter into the prepared baking dish. Bake for 35-40 minutes, or until a skewer inserted into the centre comes out clean.


For the Caramel Sauce


1. Heat the Ingredients

  • In a small saucepan, combine the coconut cream (100 g), coconut sugar (80 g), and vegan butter (50 g) over medium heat.


2. Simmer

  • Stir continuously until the sugar dissolves. Let the sauce simmer for 3-5 minutes until thickened. Remove from heat and stir in the vanilla (1 tsp) and pinch of salt.


To Serve


  • Poke small holes into the warm pudding and pour half of the caramel sauce over the top to soak in.

  • Slice and serve with the remaining caramel sauce drizzled over each piece.


Tips


  • Extra Moisture: Add 1 tbsp of molasses to the batter for a deeper, richer flavour.

  • Add-ins: Toss in a handful of chopped pecans or walnuts for texture.

  • Storage: Store leftover pudding in an airtight container for up to 4 days. Reheat and serve warm.




Comments


bottom of page