Vegan Sticky Toffee Pudding

Name: Vegan Sticky Toffee Pudding
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Cuisine: British
Ingredients: 200 g (7 oz) chopped dried pitted dates; 1 tsp bicarbonate of soda (baking soda); 200 ml (¾ cup + 1 Tbsp) boiling water; 80 ml (⅓ cup) neutral oil (I use sunflower); 60 ml (¼ cup) unsweetened non-dairy milk (I use soy); 60 g (⅓ cup) dark muscovado or dark brown soft sugar; 50 g (2 Tbsp) treacle (or molasses); 150 g (1 ¼ cups) plain (all-purpose) flour; 2 tsp baking powder; 1 tsp ground ginger; pinch salt; 120 g (½ cup) vegan butter/margarine (I use Naturli Vegan Block) (diced); 120 g (⅔ cup) light brown soft sugar; 25 g (1 Tbsp) treacle (or molasses); 150 ml (½ cup + 2 Tbsp) non-dairy cream (home-made cashew cream, soy cream, Elmlea plant double or coconut cream); 1 tsp vanilla extract

Instructions

Prep:35minCook:25min

Vegan sticky toffee pudding – this vegan version of the classic British dessert is rich and sticky with a deep flavour. It is incredibly easy to make too! It is perfect served as a cold weather pudding, with custard or ice cream.

Updated at: Sat, 10 Jan 2026 05:27:34 GMT