The best vegan sticky toffee pudding recipe

Vegan, quick & easy.

Ever wondered how to make a moist, sweet and extremely luxurious sticky toffee pudding…well now you can!

Sticky toffee pudding has been one of my favourite desserts since I was young and still is to this day.

The light and chewy sponge cake, topped off with a toffee glaze and drizzle, served with creamy ice-cream….just divine!! 

This pudding is absolutely scrumptious.

Tuck into a classic British dessert..the vegan way!

The sponge is rich, moist and chewy, with the toffee sauce drizzle which soaks into the sponge creating a super sticky, gooey, irresistible and comforting treat.

I am over the moon to show you my brand new and extremely beautiful oven.

It’s from DeDietrich, and is basically the Tesla of oven’s- it’s insane!

I got the rose gold & black, which is fitted into my kitchen unit.

It has a large touch screen, which is clear to read with loads of options- including:

-Defrost function

-Drying function

-12 cooking functions

-Soft close door

-DX1 display

-Rose gold turner

-6 shelf levels

-35 auto recipes

+ loads more!

Check out their range of ovens here, perfect for any baker- I personally highly recommend it!

I used the sponge setting to help me make this scrumptious sponge cake! It cooked the sponge beautifully, giving it a gorgeous golden colour! 

This cake looks absolutely stunning, tastes exquisite and is perfect for sharing, especially during the holidays/Christmas. Enjoy it warm or cold, with custard, dairy-free cream or ice-cream!

As it’s jam-packed full of moorish, sticky toffee, you’ll want another slice…I’m sure! 

Preparation- 25 minutes

Baking time- 28-30 minutes 

Serves- 12 

Level- Easy

…

Ingredients for the sponge 

-480ml of almond milk (I use unsweetened)

-2 teaspoons of apple cider vinegar

-425g of self-raising flour

-440g of golden caster sugar

-1 teaspoon of baking powder

-1 teaspoon of bicarbonate of soda

-2 teaspoons of ground cinnamon

-1 teaspoon of ground ginger

-150g of pitted dates (soaked and drained)

-40g of black treacle

-120g of coconut oil (melted)

Ingredients for the toffee sauce

-180g of golden caster sugar

-65g of coconut milk (cream only)

-60ml of dairy-free milk (I use almond milk)

…

To make the sponge

Step 1- Preheat your oven to 180 degrees c and line a 24×24 square tin with grease-proof paper.

Step 2- De-stone the dates and place them in a bowl of hot water and allow to soak for 20 minutes.

Once soaked, drain them, then pop them into a food processor/blender and whizz up until mushy/soft.

Step 3- In a bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.

Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.

Step 4- In a large mixing bowl, sift the flour, sugar, baking powder, bicarbonate of soda, ground cinnamon and ground ginger.

Mix well to combine.

Step 5- Add the melted coconut oil into the ‘buttermilk’ and whisk to combine.

Step 6- Add the wet ingredients and black treacle into the dry ingredients and mix.

Step 7- Fold in the dates. 

Step 8- Pour the batter into the lined tin.

Make sure to tap the tins on the worktop to remove any air bubbles.

Step 9- Pop the sponge into the centre of the preheated oven and bake for around 28-30 minutes.

You will know it’s done when you put a knife or skewer in and it comes out clean and it is springy to the touch.

To make the toffee sauce

Step 1- Place the sugar into a large pan over low/medium heat, stirring continuously until it begins to dissolve, then turn off the heat.

This will take around 10-15 minutes.

Step 2- When it’s golden and liquid, add in the coconut cream and stir vigorously.

It will steam and bubble but keep stirring.

Step 3- Once the toffee cools down, pour in the dairy-free milk, stir until everything is dissolved.

Step 4- Place the pan back onto a low/medium heat bring it back to the boil.

It will begin to bubble, just keep stirring. 

Stir for around 1-2 minutes.

Step 5- Turn the heat off and pour into a heatproof bowl. Then, when cool pop into the fridge.

I like to allow my toffee to set overnight.

It turns into a thick and glossy sweet toffee sauce.

Drizzle over the sponge and enjoy.

You can store the toffee sauce in a jar in the fridge. It will last up to a week.

Store the sponge in a sealed container in the fridge and enjoy within a few days. …

Shop the whole ‘DeDietrich’ range here.

 A huge thank you to DeDietrich for collabing on this recipe with me!

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