Sticky Toffee Pudding (Vegan)
Ingredients:
- 147 g (1 cup) pitted dates
- 240 ml (1 cup) boiling water
- 2.3 g (1/2 tsp) baking soda
- 210 g (1 3/4 cups) all-purpose flour
- 7 g (1 1/2 tsp) baking powder
- 113.5 g (1/2 cup) vegan butter
- 159.8 g (3/4 cup) brown sugar
- 30 ml (2 tbsp) ground flaxseed mixed with 6 tbsp water
- 4.3 g (1 tsp) vanilla extract
- 213 g (1 cup) brown sugar
- 113.5 g (1/2 cup) vegan butter
- 120 ml (1/2 cup) coconut cream
Features:
Soy-Free
Nut-Free
Nutrition:
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Let the dates soak in the boiling water and baking soda for the full 10 minutes — this softens them enough to break down into the batter, giving the cake its signature moist, sticky texture.
Instructions:
- Soak the Dates: Combine the dates, boiling water, and baking soda in a bowl and let sit for 10 minutes.
- Preheat & Prep: Preheat the oven to 350°F (175°C) and grease a baking dish.
- Cream the Butter & Sugar: Cream the vegan butter and brown sugar, then beat in the flax mixture and vanilla.
- Combine the Batter: Fold in the flour and baking powder, then stir in the date mixture.
- Bake: Pour the batter into the dish and bake for 30-35 minutes, until a toothpick comes out clean.
- Make the Toffee Sauce: For the toffee sauce, simmer the brown sugar, vegan butter, and coconut cream for 5-8 minutes, until thickened.
- Soak & Serve: Poke holes in the warm cake and pour half the sauce over the top. Serve with the remaining sauce on the side.
Notes: Cook custard-based mixtures over low, gentle heat and stir constantly to prevent curdling or scorching.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Refrigerate covered for up to 3-4 days.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
Every ingredient here earns its place, but a few really shape the dish. The baking soda provides lift so the texture stays light rather than dense. The all-purpose flour provides structure and body to the finished dish. The baking powder provides lift so the texture stays light rather than dense. The vegan butter adds richness and helps create a tender, flavorful base.
Sticky Toffee Pudding (Vegan)
Ingredients:
- 147 g (1 cup) pitted dates
- 240 ml (1 cup) boiling water
- 2.3 g (1/2 tsp) baking soda
- 210 g (1 3/4 cups) all-purpose flour
- 7 g (1 1/2 tsp) baking powder
- 113.5 g (1/2 cup) vegan butter
- 159.8 g (3/4 cup) brown sugar
- 30 ml (2 tbsp) ground flaxseed mixed with 6 tbsp water
- 4.3 g (1 tsp) vanilla extract
- 213 g (1 cup) brown sugar
- 113.5 g (1/2 cup) vegan butter
- 120 ml (1/2 cup) coconut cream
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The baking soda provides lift so the texture stays light rather than dense. The all-purpose flour provides structure and body to the finished dish. The baking powder provides lift so the texture stays light rather than dense. The vegan butter adds richness and helps create a tender, flavorful base.
Prep:
Let the dates soak in the boiling water and baking soda for the full 10 minutes — this softens them enough to break down into the batter, giving the cake its signature moist, sticky texture.
Instructions:
- Soak the Dates: Combine the dates, boiling water, and baking soda in a bowl and let sit for 10 minutes.
- Preheat & Prep: Preheat the oven to 350°F (175°C) and grease a baking dish.
- Cream the Butter & Sugar: Cream the vegan butter and brown sugar, then beat in the flax mixture and vanilla.
- Combine the Batter: Fold in the flour and baking powder, then stir in the date mixture.
- Bake: Pour the batter into the dish and bake for 30-35 minutes, until a toothpick comes out clean.
- Make the Toffee Sauce: For the toffee sauce, simmer the brown sugar, vegan butter, and coconut cream for 5-8 minutes, until thickened.
- Soak & Serve: Poke holes in the warm cake and pour half the sauce over the top. Serve with the remaining sauce on the side.
