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Vegan Sticky Toffee Pudding with Cinnamon Recipe

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4.4 from 1 review

  • 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/