Sticky toffee pudding is a classic British dessert. Ours has a perfectly moist sponge with a delicious toffee sauce, and it’s one of our all-time favs.
- Medjool dates, if you can find them, arguably have the tastiest caramel flavour. But you can use any dates you like.
- We use soya milk, which is slightly creamier and we think adds a more moist texture to our pudding. But again, any plant-based milk will do.
- Vegan single cream is becoming easier to find in supermarkets. We use a soy-based cream, but full-fat tinned coconut milk will also work.
- 230 g (8.1 oz) pitted dates
- 80 g (2.8 oz) vegan margarine
- 120 g (4.2 oz) dark muscovado sugar
- 1 tsp vanilla extract
- 1 tsp bicarbonate of soda
- 1 tbsp apple cider vinegar
- 200 g (7.1 oz) plain flour
- 2 tsp baking powder
- 100 ml (3.4 fl.oz) plant-based milk
For the toffee sauce:
- 80 g (2.8 oz) dark muscovado sugar
- 80 g (2.8 oz) vegan margarine
- 140 ml (4.7 fl.oz) vegan single cream
- Preheat the oven to 180°C fan / 400°F and line a square 8" oven-proof dish with baking paper.
- Pour 200 ml (6.8 fl.oz) of hot water over the dates and leave to soak while you complete the next steps.
- In a mixing bowl, cream the margarine, sugar and vanilla extract together, then add the bicarbonate of soda and vinegar.
- Next, gently stir in the flour, baking powder and milk.
- Blend the dates with the water until smooth and mix into the pudding mixture.
- Pour the mix into the dish, then bake for 30-35 minutes or until a toothpick comes out clean.
- Meanwhile, make the toffee sauce by heating all ingredients in a small saucepan until boiling, then turn the heat down and simmer for 3-5 minutes. Then remove from the heat and leave for a few minutes to thicken.
- Serve a big slice of pudding with a generous drizzling of toffee sauce. Yummmm.
Did You Make This Recipe?
Don't forget to share your SO VEGAN creations on Instagram and tag us at @SOVEGAN!
This recipe was delicious, did the sticky toffee pudding in individual ramekins,put in the fridge overnight and then baked for 18 minutes in the oven…
Amazing! Glad you enjoyed the recipe. Roxy (So Vegan)
[…] We’ve found it rather tricky to find a vegan alternative of sticky toffee pudding in UK supermarkets – so please let us know if you know of any! There are still some great recipes online that help us manage our sugar fix! Check out this Ultimate Sticky Toffee Pudding. […]
This is an amazing recipe and everyone who has tasted it, loves it! One note of warning, though – my third attempt resulted in the glass mixing bowl exploding! I think this was the result of the mix of bicarbonate of soda and vinegar. I went straight out and bought a plastic mixing bowl!
Hi Kim! So glad you like the recipe. It is soooo delicious. I absolutely love it, too 🙂 That’s strange your bowl exploded! That definitely shouldn’t happen! Thanks for getting in touch. Best, Roxy
Can I do this without the vinegar as my daughter hates it xx
Hey Sue, you wont be able to taste the vinegar at all once the cake is made. You could try leaving it out too though. Best, Roxy
This was amazing, I can’t wait to make it again! Thank you so much 🙂
So glad you enjoyed it 🙂 Best, Roxy
can I use all purpose flour as I do not have self raising flour
Hey Kamala, yes that should work but you will need to add a tsp and a half of baking powder. Hope this helps. Thanks, Roxy
Hi their recipe looks so nice,I do have apple cider vinegar, what Isit needed for exactly thanks Glen.
Hi, for a gluten free recipe can you substitute the normal flour with gluten free one?
Hey! We haven’t tested this but we’re sure it will work. The texture might be slightly more dense due to the gluten-free flour, but it should still rise and it’ll taste delicious 🙂
Does anyone have a recommendation for muscavado sugar and single cream in the US?
In the US go with soft dark brown sugar, and substitute canned whole fat coconut milk
Any dark brown sugar will work. And yep you can try using full fat coconut milk or alternatively any plant-based cream substitute.
Absolutely delicious! The most amazing ever!