Name: Vegan Sticky Toffee Pudding with Cinnamon Recipe
Prep time: 13 min
Cook time: 35 min
Total time: 48 min
Cuisine: British
Ingredients: 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; 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

Jump to Recipe· 4.4 from 1 review

If you have a soft spot for indulgent desserts that feel like a warm hug, you are absolutely going to adore this Vegan Sticky Toffee Pudding with Cinnamon Recipe. It captures all the luscious, caramel-rich flavors of traditional sticky toffee pudding, but with a completely plant-based twist that’s surprisingly easy to pull off. The medjool dates create an irresistibly moist cake base, while a cozy blend of cinnamon and warming spices elevates every bite with festive charm. Once you drizzle on that buttery dairy-free caramel sauce, it’s pure magic—comfort dessert perfected for anyone craving something rich, sticky, and wholly satisfying.

Ingredients You’ll Need

The image shows a top view of various ingredients arranged neatly on a white marbled surface. There are three small white bowls with different powders in light brown, reddish-brown, and beige colors at the upper left. A large white bowl filled with packed light brown sugar is on the upper right, and next to it is a large white bowl filled with white flour. Below is a white measuring cup filled with shiny, dark brown dates. To the left of the dates, there is a clear glass bowl with melted golden yellow butter. At the bottom left, there is a glass of creamy milk. Near the bottom right, three small clear glass containers hold a dark liquid, a reddish-brown liquid, and finely ground light brown powder. Two metal measuring spoons lie horizontally at the bottom right, filled with white powder. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Vegan Sticky Toffee Pudding with Cinnamon Recipe is how accessible and thoughtful every ingredient is; each one plays a crucial role in building the perfect texture, flavor, and depth, from the naturally sweet dates to the rich, cozy spices.

Medjool dates (8 ounces, pitted and torn): These naturally sweet, sticky gems create the moist base of the pudding and are key for that luscious texture.
Boiling water (1 cup): Used to soften the dates, turning them into a vibrant fruit paste that blends seamlessly.
Salted dairy-free butter (12 tablespoons total, melted and chilled): Adds decadent richness while keeping the recipe vegan and flavorful.
Dark brown sugar (1 1/3 cups, divided): Gives a deep molasses taste and beautifully caramelizes in the pudding and sauce.
Molasses (2 tablespoons): Boosts that dark, fudgy flavor and anchors the toffee notes perfectly.
Vanilla extract (2 teaspoons): A subtle but essential flavor enhancer that brings warmth and sweetness forward.
Ground flax seed (1 tablespoon): Acts as the vegan binder, replacing eggs and adding a bit of nuttiness.
All-purpose flour (1 3/4 cups): Provides structure for the cake, making it light but sturdy.
Baking powder (2 teaspoons) and baking soda (1/2 teaspoon): These leavening agents give the cake a lovely spring and lift.
Ground cinnamon (1/2 teaspoon, optional): Infuses the pudding with gentle warmth and spice character.
Ground ginger (1/2 teaspoon, optional): Adds a lively, zesty edge that complements the cinnamon beautifully.
Ground nutmeg (1/4 teaspoon, optional): Offers a hint of nutty spice that rounds out the flavor profile.
Full-fat oat milk, coconut milk, or dairy-free heavy whipping cream (3/4 cup): Provides creaminess and helps make the caramel sauce silky smooth.

How to Make Vegan Sticky Toffee Pudding with Cinnamon Recipe

Step 1: Prepare Your Date Paste

Start by soaking your medjool dates in boiling water for about 10 minutes—this softens them beautifully and primes them for blending. Then, transfer both dates and soaking water to a food processor to blitz into a thick, luscious paste that’s the heart and soul of your pudding.

Step 2: Mix Dry Ingredients

While your dates soften, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and a pinch of salt in a medium bowl. These spices bring the signature aromatic warmth that makes this Vegan Sticky Toffee Pudding with Cinnamon Recipe so memorable.

Step 3: Cream Butter and Sugars

In a larger bowl, whisk melted dairy-free butter with dark brown sugar, molasses, vanilla extract, and ground flax seed. This blend dissolves the sugar nicely and adds layers of caramel flavor and moisture to the cake batter.

Step 4: Combine Ingredients and Fold

Add your date paste to the creamed mixture, whisking until everything is combined. Then gently fold in the dry ingredients in two batches, making sure not to overmix to keep the pudding tender and soft.

Step 5: Bake Your Pudding

Pour the batter into a parchment-lined 9×9 baking dish and bake at 350°F for 30 to 35 minutes. You’ll notice a fragrant aroma filling your kitchen as the cake rises and forms a delightfully moist crumb.

Step 6: Prepare the Caramel Sauce

While the cake bakes, combine oat milk (or your choice of plant milk), dairy-free butter, and dark brown sugar in a small saucepan. Heat gently until it simmers, then stir occasionally for about 7 to 10 minutes, allowing the sauce to thicken and develop a rich, toffee-like hue that’s absolutely mouthwatering.

Step 7: Soak and Finish the Cake

Once baked, let the cake cool slightly, then prick holes all over the surface using a long toothpick. Pour about half a cup of caramel sauce evenly over the top, letting it seep into those crevices, saturating the cake with sticky, luscious flavor.

Step 8: Slice, Serve, and Enjoy!

Lift the cake from the pan using the parchment paper, slice into generous squares, and serve warm. Don’t forget the final flourish of vanilla ice cream and an extra drizzle of toffee sauce for that classic sticky toffee pudding experience.

How to Serve Vegan Sticky Toffee Pudding with Cinnamon Recipe

A single piece of rich brown cake with a moist texture sits on a white plate with subtle ridges. The cake is topped with a scoop of melting white ice cream that has a smooth creamy texture, drizzled with golden caramel sauce. Caramel sauce pools around the base of the cake on the plate. A fork holds a small bite of the cake with visible crumbs and caramel drizzles. The surface beneath the plate has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate each serving, I love adding a scoop of creamy vegan vanilla ice cream or a dollop of coconut whipped cream on top. A sprinkle of finely chopped toasted pecans or walnuts can add a delightful crunch that pairs wonderfully with the pudding’s softness.

Side Dishes

This pudding shines perfectly on its own but can also be complemented by a rich, comforting cup of chai tea or a warm mug of spiced plant-based latte. For a more festive touch, pair it with a small salad of fresh berries to brighten and balance the sweetness.

Creative Ways to Present

If you want to impress guests, serve individual portions in small ramekins with extra caramel sauce poured tableside. Alternatively, layer chunks of the pudding in glass parfait-style dishes with vegan custard or whipped cream for a decadent dessert trifle that’s sure to wow.

Make Ahead and Storage

Storing Leftovers

This Vegan Sticky Toffee Pudding with Cinnamon Recipe stores beautifully when kept in airtight containers. Make sure to keep the pudding and caramel sauce separate in the fridge to maintain their textures for up to five days.

Freezing

You can freeze leftover pudding by wrapping it tightly in plastic wrap and placing it in an airtight container or zip-top bag. Freeze for up to three months and thaw overnight in the refrigerator before reheating.

Reheating

Warm individual slices gently in the microwave or oven until heated through. Pour on a bit of the caramel sauce after reheating to revive that melt-in-your-mouth sticky texture—trust me, it tastes as amazing as when freshly baked!

FAQs

Can I substitute the dates for another dried fruit?

While medjool dates are ideal for their natural sticky sweetness and texture, you could experiment with dried figs or prunes, but the flavor and moisture content will vary, so results might differ.

Is the cinnamon necessary in this recipe?

The cinnamon adds a warm, comforting spice note that complements the toffee beautifully, but you can omit it if you prefer a plainer cake.

What type of dairy-free butter works best?

A salted, high-fat dairy-free butter substitute works best to mimic the richness and flavor of traditional butter, enhancing the toffee and cake perfectly.

Can I make this recipe gluten-free?

Yes! Swap the all-purpose flour for your favorite gluten-free flour blend that includes xanthan gum. Baking powder and soda will still work as leaveners to keep it light.

Is it possible to make this pudding nut-free?

Absolutely. Just avoid garnishing with nuts and check your dairy-free butter and milk substitutes to ensure they are nut-free. The recipe itself contains no nuts inherently.

Final Thoughts

This Vegan Sticky Toffee Pudding with Cinnamon Recipe is one of those glorious desserts that warms your whole soul. It’s easy enough for a weeknight treat but decadent enough to wow guests or celebrate special occasions. Once you try it, you’ll see how effortlessly this timeless classic translates into a vegan masterpiece—sticky, spiced, sweet, and utterly unforgettable. Get ready to fall in love with every bite!