Sticky toffee pudding is pure comfort. Warm, sweet, and soaked in glossy sauce, it turns an ordinary evening into something special. This vegan sticky toffee pudding recipe keeps all the classic charm, yet uses no dairy or eggs. The result is soft sponge, rich toffee flavour, and a sauce that clings to every bite.
If you are vegan, or cutting down on animal products, this pudding fits the bill. It is simple to make, uses easy supermarket ingredients, and bakes in under an hour. You will boil dates for stickiness, stir together a quick batter, then finish with a silky toffee sauce. The texture is moist, the taste is deep, and the method suits any home baker.
Before cooking, read up on food safety for people & pets (dried fruits are unsafe near pets).
Did you know that sticky toffee pudding was invented in a small town in Cumbria? Also popular in Australia (‘steamed date pudding’), it’s apparently the world’s favourite dessert!
Gather Your Ingredients
A good pudding starts with the right ingredients. This version keeps the list short and your cupboard tidy.
Pudding batter:
- 200 g pitted dates
- 250 ml plant-based milk (almond or oat)
- 1 tsp bicarbonate of soda
- 150 g self-raising flour
- 100 g soft brown sugar
- 50 g Flora vegan butter
- 1 tsp vanilla extract
Toffee sauce:
- 100 g soft brown sugar
- 100 g vegan butter
- 200 ml coconut cream or plant-based milk
Substitutions and notes:
- Gluten free: use a gluten-free self-raising blend. Add 0.5 tsp xanthan gum if the mix lacks it.
- Milk options: oat milk gives body, almond milk tastes light, soy milk is reliable for baking.
- Coconut cream: for a richer sauce, use coconut cream. For a lighter sauce, use oat or soy cream.
- Vegan butter: choose a block-style vegan butter for better structure. Flora does one, free from palm oil. Or chill palm-oil-free other brands.
- Sugar: soft light brown sugar adds caramel notes. Dark brown sugar gives deeper flavour.
Why these ingredients work:
- Dates bring natural sweetness and the sticky texture that defines this pudding.
- Plant milk adds moisture and helps the batter come together.
- Vegan butter gives richness and helps the crumb stay tender.
- Bicarbonate of soda reacts with the hot date mixture, which creates lift and a soft bite.
Preparation tip:
- Use ingredients at room temperature for an even mix and better rise.
- Chop dates finely so they soften fast and blend into the batter without lumps.
Pudding Batter Essentials
Dates are the heart of this pudding. They add moisture, sweetness, and that signature stickiness. Plant milk softens the dates as they simmer, which turns them into a thick paste that sweetens the sponge naturally. Flour and brown sugar give structure, while vegan butter replaces dairy fat and keeps the crumb soft. Chop the dates small so they melt into the batter and leave no chewy chunks unless you want texture.
Toffee Sauce Ingredients
The sauce blends brown sugar and vegan butter for deep caramel flavour. Coconut cream brings body without dairy, and it thickens as it simmers. The result is a glossy, spoon-coating sauce that seeps into the sponge and forms a shiny top. If you prefer a milder taste, use oat or soy cream instead of coconut.
Baking Vegan Sticky Toffee Pudding
Follow these steps for a reliable, repeatable result. Think of it as a gentle rhythm: soften, mix, bake, soak.
- Heat the oven and prepare the tin
- Preheat the oven to 180 C, fan 160 C.
- Grease a 20 cm square tin. Line the base with baking paper for easy release.
- Soften the dates
- Put the chopped dates and 250 ml plant milk in a small pan.
- Bring to a gentle boil, then reduce to a simmer for 3 to 4 minutes until soft.
- Remove from the heat and stir in the bicarbonate of soda. It will foam. Leave for 5 minutes, then mash with a fork into a coarse paste.
- Mix the dry ingredients
- In a large bowl, combine the self-raising flour and soft brown sugar.
- Rub in the vegan butter with your fingertips until the mixture looks like damp breadcrumbs.
- Finish the batter
- Pour the warm date mixture into the bowl.
- Add the vanilla extract.
- Stir until just combined. The batter should be thick but spoonable. Do not overmix.
- Bake
- Spoon the batter into the prepared tin and level the top.
- Bake for 30 to 35 minutes, until risen and springy.
- Check doneness with a skewer. It should come out with a few moist crumbs, not wet batter.
- Make the sauce while the pudding bakes
- Put vegan butter and brown sugar in a saucepan over low heat.
- Stir until the butter melts and the sugar starts to dissolve.
- Add coconut cream or plant-based milk. Simmer gently for 4 to 6 minutes, stirring often, until slightly thickened and glossy.
Safety note:
- Hot sugar can burn skin. Keep fingers clear, use a long-handled spoon, and do not taste the sauce until it cools.
- Soak the pudding
- When the pudding is ready, pierce the top with a skewer all over.
- Pour about two thirds of the hot sauce over the hot sponge so it soaks in.
- Cover the tin loosely with foil and leave to rest for 10 to 15 minutes. This pause lets the sponge drink the sauce.
- Serve
- Cut squares and serve warm with the remaining sauce poured on top.
Cues to keep in mind:
- Date mixture should look like a thick paste with small bits still visible.
- Batter should be thick and smooth, not runny.
- Sauce should coat the back of a spoon and look shiny.
Prepare and Bake the Pudding Base
Boil the dates in plant milk until puffy and soft, then mash to a coarse paste. Mixing the dry ingredients first spreads the sugar and helps the butter blend in. Once you add the date mixture and vanilla, stir only until combined. Overmixing toughens the crumb. Bake until the top springs back and the edges pull slightly from the tin. A skewer with a few crumbs means you are spot on.
Create the Perfect Sticky Sauce
Melt butter and sugar slowly so the sugar starts to dissolve before you add the cream. Stir often to keep the sauce smooth. Simmer until the sauce thickens enough to cling to the spoon. If the sauce looks grainy, lower the heat and whisk until it smooths out. Pour the sauce while both sauce and sponge are hot. This helps the pudding absorb it evenly.
the Best Vegan Sticky Toffee PuddingÂ
Use medjool dates if you can, they are softer and give a silkier texture. If using firm dates, soak them in hot water for 10 minutes, then drain before simmering with milk. For extra lift, make sure your self-raising flour is fresh. A little salt, about a pinch, sharpens the flavour.
Try these variations:
- Add chopped pecans or walnuts to the batter for crunch.
- Fold in a handful of dairy-free chocolate chips for a richer finish.
- Swap vanilla for orange zest and a touch of mixed spice for a festive twist.
If the sauce separates, take it off the heat and whisk hard. A splash of hot water can bring it back. Store leftovers in the fridge for up to 3 days. Reheat gently in the microwave or in a low oven, and warm the extra sauce before serving. This pudding loves company, so pair it with tea after a Sunday roast, or bring it to a potluck and watch it disappear.
Why it rivals the classic:
- The sponge is moist and tender.
- The sauce is rich and glossy.
- No dairy, no eggs, yet the same comfort and depth.
Common Mistakes to Avoid
- Overbaking dries the sponge. Check at 30 minutes and watch closely.
- Skipping the soak leaves the pudding bland on top. Pour the sauce while hot and allow time to rest.
- Mixing too much makes the crumb tough. Stir only until you see no streaks of flour.
- Rushing the sauce leads to graininess. Low heat and steady stirring work best.
Delicious Serving Suggestions
- Warm slices with vegan vanilla ice cream, for hot and cold contrast.
- A jug of warm soya custard on the side for extra indulgence.
- Top with chopped pecans or a sprinkle of sea salt for balance.
- Add a spoon of coconut yoghurt for a lighter finish.
