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Vegan Sticky Toffee Pudding

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A rich, moist vegan sponge studded with dates and soaked in a silky, spiced toffee sauce, perfect for cozy nights or festive gatherings.

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

For the sauce (makes 1 cup):

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)

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease an 8-inch square baking pan or similar dish.
  2. Place chopped dates in a bowl. Heat the vegan nog or spiced plant milk until hot (not boiling) and pour over dates. Stir in baking soda and let sit 10 minutes.
  3. Mix ground flax seeds with 6 tbsp water to form flax eggs. Let sit 5 minutes.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Cream coconut oil and sugar until light and fluffy. Add vanilla and flax eggs, mixing until combined.
  6. Stir in the date mixture, then fold in the flour mixture until just combined.
  7. Pour batter into prepared pan and bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  8. While baking, make the sauce: Combine vegan nog or plant milk, brown sugar, and coconut oil in a saucepan over medium heat. Stir until sugar dissolves and mixture simmers.
  9. Remove from heat, stir in vanilla, cinnamon, nutmeg, and bourbon (if using).
  10. Once pudding is baked, poke holes over the top and pour half the sauce over while still hot. Reserve remaining sauce for serving.
  11. Serve warm with extra sauce drizzled on top.

Notes

Add chopped nuts for crunch.

Vegan nog can be replaced with plant milk and extra spices.

Coconut sugar can replace white sugar for deeper flavor.

Serve with vegan ice cream or whipped coconut cream.

Pudding and sauce can be made ahead and reheated.

Nutrition

Find it online: https://justsosavory.com/vegan-sticky-toffee-pudding/