Vegan Sticky Toffee Pudding: Rich, Moist & Dairy-Free

Is there anything more quintessentially comforting than a warm British dessert on a cold evening? While the word “pudding” in America usually brings to mind a custard-like treat, in Britain, it simply means dessert. And the king of them all is the Sticky Toffee Pudding.

If you have been searching for the perfect finish to your Christmas supper or just a cozy weekend treat, look no further. This recipe takes the classic, date-speckled moist cake and gives it a compassionate, plant-based twist without sacrificing an ounce of decadence. We replace traditional dairy with rich coconut milk and applesauce to create a tender sponge that is absolutely drenched in a luscious toffee lacquer. Best of all, these are baked in individual ramekins, making serving elegant and easy. Grab a cup of strong coffee, and let’s dive into making the ultimate Sticky Toffee Pudding.

Ingredients

To achieve that signature “sticky” texture and deep flavor, we rely on the natural sweetness of Medjool dates and the richness of coconut milk. Here is everything you need to prepare 6 individual puddings.

this now & bake later ❤️

Timing

This recipe is surprisingly quick compared to traditional steamed puddings, which can take hours. Using ramekins speeds up the baking process significantly.

• Prep Time: 20 minutes (includes soaking dates)
• Baking Time: 25 minutes
• Cooling/Soaking Time: 25 minutes
• Total Time: ~70 minutes (Perfect for preparing while dinner is in the oven!)

Step-by-Step Instructions

Follow these steps to create your individual cakes. The key is in the processing of the dates and the slow emulsion of the toffee sauce.

Step 1: Prep and Soak

Heat your oven to 350ºF (175ºC). Thoroughly oil and flour 6 ramekins to ensure the puddings release easily later. Set them aside on a baking sheet. In a small heat-proof bowl, pour the ¼ cup of boiling water over the chopped dates. Allow them to rest and soften for at least 10 minutes.

Step 2: Create the Date Paste

Once the dates are soft, transfer them (along with the liquid) to a food processor or blender. Process until the mixture is nearly smooth—a few small specs of dates are fine and add texture. Stir in the vanilla extract and set the mixture aside to cool slightly.

Step 3: Mix Dry Ingredients

In a medium bowl, sift or whisk together the all-purpose flour, baking powder, and sea salt. This ensures the leavening agent is evenly distributed for a uniform rise.

Step 4: Create the Batter

In a large mixing bowl, beat together the 4 tablespoons of vegan margarine and the sugar until the mixture is light and fluffy (about 1–2 minutes). Add the applesauce and beat again until incorporated.

Fold in the flour mixture and the date paste in three batches, beginning and ending with the flour. Use a gentle hand here—overworking the batter can make the pudding tough.

Step 5: Bake the Puddings

Spoon the batter evenly into your prepared ramekins. Bake for 20–25 minutes. You are looking for the tops to spring back slightly when pressed, or for a knife inserted into the center to come out clean.

• Tip: If you are using a muffin tin instead of ramekins, reduce the baking time by 5–7 minutes as they will cook faster.

Step 6: Make the Coconut Caramel

While the puddings are in the oven, create the liquid gold. In a small saucepan over low heat, combine the ½ cup vegan margarine, coconut milk, and brown sugar. Cook, stirring constantly, until the mixture is completely smooth and the sugar has dissolved.

• Crucial Tip: Do not allow the toffee to boil vigorously, as the coconut milk can curdle or separate. You want a smooth, satiny, and runny sauce.

Step 7: Soak and Serve

Transfer the baked puddings to a rack to cool for 10 minutes. Gently run a small paring knife around the edge of each pudding to loosen it, then invert onto a serving plate. Pour the warm toffee sauce generously over the puddings, turning them slightly to coat every side. Allow the puddings to absorb this sauce for at least 15 minutes before serving.

Nutritional Information

This is an indulgent holiday dessert, but using plant-based ingredients offers some benefits. Here is an estimated breakdown per pudding (with sauce):

• Calories: ~380 kcal
• Fat: 18g (Plant-based fats from coconut and margarine)
• Carbohydrates: 54g
  • Sugar: 38g (Natural sugars from dates + added sugar)
• Protein: 3g
• Fiber: 3g (Thanks to the whole dates)
• Cholesterol: 0mg

Note: Nutritional values can vary based on the specific brand of vegan margarine and coconut milk used.

Healthier Alternatives

While Sticky Toffee Pudding is meant to be a treat, there are ways to tweak the recipe for specific dietary needs:

• Refined Sugar-Free: Swap the white vegan sugar and brown sugar for coconut sugar. It has a lower glycemic index and a natural caramel flavor that pairs perfectly with this recipe.
• Increase Fiber: Replace half of the all-purpose flour with white whole wheat flour. The texture will be slightly denser, but the nutty flavor complements the dates well.
• Lower Fat: You can reduce the margarine in the sponge by substituting it with more applesauce or pumpkin purée, though the texture may become more “gummy” rather than cake-like.
• Gluten-Free: Use a high-quality 1:1 Gluten-Free Baking Flour blend (with xanthan gum) instead of all-purpose flour to make this safe for celiacs.

Serving Suggestions

The presentation is what turns this from a cake into a true British pudding.

• Classic Pairing: Serve warm with a scoop of dairy-free vanilla bean ice cream. The contrast between the hot, sticky sauce and the cold ice cream is heavenly.
• The Coffee Connection: As mentioned in the intro, the deep molasses notes of the brown sugar and dates pair beautifully with a cup of strong black coffee or an espresso.
• Texture Crunch: Top with toasted pecans or walnuts just before serving to add a satisfying crunch to the soft sponge.
• Holiday Flair: A sprig of red currants or a dusting of edible gold glitter makes this a showstopper for Christmas dinner.

Common Mistakes to Avoid

To ensure your puddings are moist and your sauce is silky, watch out for these pitfalls:

• Boiling the Sauce: As noted, high heat will split the coconut milk. Solution: Keep the heat on low and remove it from the stove the moment the sugar is dissolved and the sauce is emulsified.
• Not Soaking the Dates: If the dates are too hard, they won’t blend into a smooth paste. Solution: Ensure the water is boiling when you pour it over, and don’t rush the 10-minute soak time.
• Rushing the Absorbency: Serving immediately after pouring the sauce means the flavor is only on the outside. Solution: The 15-minute rest allows the sponge to suck up the toffee, creating that signature “sticky” interior.
• Sticking to the Ramekin: Solution: Be generous when oiling and flouring your ramekins or muffin tins.

Storing Tips

This dessert actually ages very well, making it a great make-ahead option.

• Fridge: Cover the sauced puddings tightly and store them in the refrigerator for up to 3 days. The cake will become even stickier as it sits.
• Reheating: To serve leftovers, gently re-warm the puddings in a 250ºF oven for 10–15 minutes. If the sauce has absorbed completely, you may want to make a half-batch of extra sauce to drizzle before plating.
• Freezing: You can freeze the baked sponges (without sauce) for up to 2 months. Thaw at room temperature and make the fresh sauce on the day of serving.

Conclusion

This Sticky Toffee Pudding is proof that plant-based desserts can be just as rich, comforting, and indulgent as their traditional counterparts. The combination of the date-sweetened sponge and the creamy coconut caramel creates a flavor profile that feels festive and luxurious. It is the perfect way to end a holiday meal or simply treat yourself on a rainy afternoon.

We hope you enjoy making this British classic! Try it out and let us know in the comments how it turned out—did you bake them in ramekins or a muffin tin? We’d love to hear your feedback. Don’t forget to rate the recipe and subscribe to our blog for more delicious, dairy-free recipes delivered straight to your inbox.

FAQs

Q1. Can I use regular dairy ingredients if I’m not vegan?

Absolutely. You can swap the vegan margarine for regular unsalted butter, and the coconut milk for heavy cream. The ratios remain exactly the same.

Q2. I don’t have a food processor. Can I still make this?

Yes! If you don’t have a processor, chop the dates as finely as possible before soaking them. Once soaked, use a fork to mash them into a paste against the side of the bowl. The pudding will have a chunkier texture, but it will still be delicious.

Q3. Can I bake this as one large cake instead of individual puddings?

Yes, you can bake this in an 8×8 inch square baking dish. You will need to increase the baking time to approximately 30–35 minutes. Check for doneness with a toothpick before removing from the oven.

Q4. Is the coconut flavor strong?

The coconut milk provides richness, but because it is cooked down with brown sugar and margarine, the distinct coconut flavor is quite subtle and mostly masked by the toffee/caramel notes.

Vegan Sticky Toffee Pudding: Rich, Moist & Dairy-Free

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• Author: Evelyn Marcella Rivera
• Total Time: 1 hour 10 minutes
• Yield: 6 puddings 1x
• Diet: Vegan

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Description

The iconic British dessert—reimagined plant‑based. Tender, date‑speckled sponge cakes are drenched in a lush coconut‑toffee sauce. Baked in individual ramekins for elegant serving and maximum soakability.

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Ingredients

Units USM Scale 1x2x3x

For the Puddings

• 4 oz pitted Medjool dates (10-12 large; chopped)
• 1/4 cup boiling water (to soften dates)
• 1/2 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp sea salt
• 4 tbsp vegan margarine (softened (1/2 stick))
• 1/2 cup vegan granulated sugar
• 1/3 cup applesauce (unsweetened; acts as binder)

For the Toffee Sauce

• 1/2 cup vegan margarine
• 1/2 cup full‑fat coconut milk (canned; shake well)
• 1/2 cup brown sugar (packed)

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Instructions

1. Prep & Soak: Heat oven to 350°F (175°C). Grease and flour 6 ramekins; set on a baking sheet. Pour boiling water over chopped dates; soak 10 minutes.
2. Date Paste: Blend soaked dates with their liquid until nearly smooth (a few small specks are fine). Stir in vanilla; let cool slightly.
3. Dry Mix: Whisk flour, baking powder, and sea salt together until evenly combined.
4. Batter: Beat vegan margarine and sugar until light, 1–2 minutes. Mix in applesauce. Fold in dry mix and date paste in three additions, beginning and ending with flour. Do not overmix.
5. Bake: Divide batter among ramekins. Bake 20–25 minutes until tops spring back or a knife tests clean. Cool 10 minutes on a rack.
6. Coconut Toffee: In a small saucepan over low heat, combine vegan margarine, coconut milk, and brown sugar. Stir constantly until smooth and sugar dissolves; do not boil vigorously to prevent curdling.
7. Soak & Serve: Loosen edges with a knife; invert puddings onto plates. Spoon warm toffee sauce generously over each, turning to coat. Let soak 15 minutes before serving.

Notes

Use Medjool dates for best sweetness and sticky texture. If using a muffin tin, reduce bake time by 5–7 minutes. Sauce can be reheated gently; avoid boiling. Excellent with a scoop of vegan vanilla ice cream.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Cuisine: British

Nutrition

• Calories: 380
• Sugar: 38
• Fat: 18
• Carbohydrates: 54
• Fiber: 3
• Protein: 3