Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Sticky Toffee Pudding with Cinnamon Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 12 reviews

  • Author: Sara
  • Total Time: 48 minutes
  • Yield: 12 servings
  • Diet: Vegan

Description

Delight in this Amazing Vegan Sticky Toffee Pudding with Cinnamon, a rich and moist cake made with Medjool dates, warm spices, and topped with a luscious dairy-free caramel sauce. Perfectly spiced and wonderfully sticky, this vegan twist on a classic dessert will satisfy your sweet tooth without any dairy or eggs.

Ingredients

For the Cake

  • 8 ounces Medjool dates, pitted and torn into quarters
  • 1 cup boiling water
  • 10 tablespoons salted dairy-free butter, melted
  • 2/3 cup packed dark brown sugar
  • 2 tablespoons molasses
  • 1 tablespoon vanilla extract
  • 1 tablespoon ground flax seed
  • 1 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 teaspoon ground ginger (optional)
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/2 teaspoon salt
  • 3/4 cup full-fat oat milk, coconut milk, or dairy-free heavy whipping cream

For the Caramel Sauce

  • 1/2 cup salted dairy-free butter
  • 3/4 cup packed dark brown sugar
  • 3/4 cup full-fat oat milk, coconut milk, or dairy-free heavy whipping cream
  • 1 teaspoon vanilla extract

Instructions

  1. Prep: Preheat your oven to 350°F (175°C) and grease and line a 9×9-inch baking dish with parchment paper to ensure easy removal of the pudding after baking.
  2. Make the Date Paste: Place the torn dates in a heat-proof bowl and cover with 1 cup of boiling water. Cover with a plate and let soak for 10 minutes until softened. Then transfer the dates and soaking liquid to a food processor and blend for 45 to 60 seconds until a thick, applesauce-like paste forms. Set aside.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and optional spices (cinnamon, ginger, and nutmeg). Set aside.
  4. Cream the Butter & Sugar: In a large bowl, whisk the melted dairy-free butter, dark brown sugar, molasses, vanilla extract, and ground flax seed until the sugar dissolves fully. Stir in the prepared date paste until combined.
  5. Combine Batter: Add half of the dry ingredient mixture to the wet mixture. Gently fold with a spatula until just combined, then fold in the remaining flour mixture, being careful not to overmix to keep the pudding tender.
  6. Bake: Pour the batter into your prepared baking dish and bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs. For muffins, bake 22 to 25 minutes.
  7. Make the Caramel Sauce: While the pudding bakes, combine the 1/2 cup salted dairy-free butter, 3/4 cup dark brown sugar, and 3/4 cup plant-based milk in a small saucepan over medium heat. Do not stir until the mixture comes to a simmer, then stir occasionally as the sauce reduces and darkens, about 7 to 10 minutes. Remove from heat and stir in 1 teaspoon vanilla extract, then transfer to a glass measuring cup to cool and thicken slightly.
  8. Cool and Hole Poke: Remove the baked pudding from the oven and place on a wire rack to cool for 10 minutes. Using a long toothpick, poke closely spaced holes about 1/2 inch apart all over the top of the pudding to allow the caramel to soak in.
  9. Add Caramel: Pour about 1/2 cup of the caramel sauce evenly over the pudding, letting it seep into the holes. Let the pudding sit for 5 more minutes to absorb the sauce.
  10. Serve: Using the parchment paper, lift the pudding out of the baking dish and slice into 9 to 16 servings. Serve warm, topped with vanilla ice cream and an extra drizzle of the sticky toffee caramel sauce for an indulgent finish.
  11. Store: Store leftover pudding and caramel sauce separately in airtight containers in the refrigerator for up to five days. Reheat pudding gently before serving.

Notes

  • This recipe uses ground flax seed as an egg replacer to keep it vegan.
  • Optional warm spices enhance the flavor but can be omitted if preferred.
  • The pudding can be baked in muffin tins for faster cooking; adjust the baking time accordingly.
  • Use full-fat oat or coconut milk for richest flavor and texture in both cake and caramel sauce.
  • Make sure to poke holes in the warm pudding before adding caramel to allow proper absorption.
  • Serve warm to enjoy the best texture and taste.
  • Prep Time: 13 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Find it online: https://saraflavors.com/vegan-sticky-toffee-pudding-with-cinnamon-recipe-2/