Name: Vegan Sticky Toffee Pudding
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: British
Ingredients: 8 oz chopped pitted dates (about 1 1/2 cups); 1 1/2 cups vegan nog beverage or sweetened plant-based milk (almond, soy, cashew, or oat) mixed with 1/2 tsp cinnamon, 1/4 tsp ground cloves, 1/4 tsp ground ginger, a pinch of ground nutmeg, and 1 tsp vanilla; 1 tsp baking soda (bicarbonate of soda); 2 tbsp ground flax seeds; 1 1/2 cups whole wheat pastry flour or all-purpose flour; 1 tsp baking powder; 1/8 tsp salt; 1/4 cup coconut oil, at room temperature; 1/2 cup sugar; 1 tsp natural vanilla extract; 1/2 cup vegan nog beverage or sweetened plant-based milk; 1 cup light or dark brown sugar; 1/4 cup coconut oil; 1/2 tsp natural vanilla extract; 1/2 tsp cinnamon; 1/4 to 1/2 tsp nutmeg (to taste); 2 tsp bourbon (optional)

Why You’ll Love This Recipe

Completely dairy-free and egg-free while staying irresistibly moist and flavorful.
Warm spices make it perfect for festive occasions or chilly evenings.
The toffee sauce is silky, spiced, and utterly addictive.
Easy to prepare with simple pantry staples.
Can be made ahead and reheated for convenience.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pudding:
8 oz chopped pitted dates (about 1 ½ cups)
1 ½ cups vegan nog beverage or sweetened plant-based milk (almond, soy, cashew, or oat) mixed with ½ teaspoon cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground ginger, a pinch of ground nutmeg, and 1 teaspoon vanilla
1 teaspoon baking soda (bicarbonate of soda)
2 tablespoon ground flax seeds
1 ½ cups whole wheat pastry flour or all-purpose flour
1 teaspoon baking powder
⅛ teaspoon salt
¼ cup coconut oil, at room temperature
½ cup sugar
1 teaspoon natural vanilla extract

For the sauce (makes 1 cup):
½ cup vegan nog beverage or sweetened plant-based milk
1 cup light or dark brown sugar
¼ cup coconut oil
½ teaspoon natural vanilla extract
½ teaspoon cinnamon
¼ to ½ teaspoon nutmeg (to taste)
2 teaspoon bourbon (optional, to taste)

Directions

Preheat the oven to 350°F (175°C). Lightly grease an 8-inch square baking pan or similar oven-safe dish.
Place the chopped dates in a bowl. In a small saucepan, heat the vegan nog or spiced plant-based milk until hot but not boiling. Pour over the dates and stir in the baking soda. Let sit for 10 minutes to soften.
In a small bowl, mix ground flax seeds with 6 tablespoons water to form flax eggs. Let sit for 5 minutes to thicken.
In another bowl, whisk together flour, baking powder, and salt.
In a large mixing bowl, cream together coconut oil and sugar until light and fluffy. Add vanilla extract and the prepared flax eggs, mixing until combined.
Add the date mixture (including liquid) to the wet ingredients and stir well. Gradually fold in the flour mixture until just combined.
Pour the batter into the prepared baking dish and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
While the pudding bakes, prepare the sauce: In a saucepan over medium heat, combine vegan nog or plant milk, brown sugar, and coconut oil. Stir until the sugar is dissolved and the mixture comes to a gentle simmer.
Remove from heat and stir in vanilla, cinnamon, nutmeg, and bourbon (if using).
Once the pudding is baked, poke small holes all over the surface with a skewer or fork. Pour half the sauce over the hot pudding to soak in. Reserve the rest for serving.
Serve warm with extra sauce drizzled over the top.

Servings and timing

Serves: 8
Prep time: 20 minutes
Cook time: 35 minutes
Total time: About 55 minutes

Variations

Add chopped pecans or walnuts to the batter for crunch.
Replace the vegan nog with plain plant milk and increase spices for a less sweet version.
Use coconut sugar instead of white sugar for a deeper caramel flavor.
Serve with a scoop of vegan vanilla ice cream for extra indulgence.
Add a splash of rum instead of bourbon for a different boozy twist.

Storage/Reheating

Store leftover pudding covered in the refrigerator for up to 4 days. Reheat in the microwave for 30–40 seconds per slice or in a 300°F (150°C) oven for 10–15 minutes, covering with foil to prevent drying. The sauce can be stored separately in a sealed container in the refrigerator and gently reheated before serving.

FAQs

Can I make this without dates?

Dates are key for the pudding’s signature texture and sweetness, but you could substitute with raisins or chopped dried figs for a different flavor.

Can I use gluten-free flour?

Yes, a 1-to-1 gluten-free flour blend works well in this recipe.

Is vegan nog necessary?

No, you can use regular sweetened plant-based milk and adjust spices to your taste.

Can I make this pudding ahead?

Yes, you can bake the pudding a day ahead and reheat it in the oven, adding fresh sauce before serving.

What’s the best way to soften dates?

Soaking them in hot spiced plant milk for about 10 minutes makes them tender and easier to blend into the batter.

Can I freeze this dessert?

Yes, wrap individual portions tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Can I make the sauce creamier?

You can add a splash of coconut cream for a richer texture.

Is bourbon required?

No, it’s optional, but it adds a lovely depth to the sauce. Simply omit for an alcohol-free version.

Can I reduce the sugar?

Yes, you can reduce the sugar in both the pudding and sauce by up to one-third without affecting texture too much.

What can I serve with sticky toffee pudding?

It’s wonderful with vegan ice cream, whipped coconut cream, or a drizzle of plant-based custard.

Conclusion

This Vegan Sticky Toffee Pudding is a warm, indulgent dessert that delivers rich flavor without dairy or eggs. The combination of soft, date-filled sponge and spiced toffee sauce makes it a crowd-pleaser for holidays, dinner parties, or simply a cozy night in.