Vegan Sticky Toffee Pudding
Total time1 hr
Prep time20 min
Cook time30 min
4.8(27)
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Learn more →Ingredients
6 servings
For the pudding
- 1 cup pitted medjool dates, roughly chopped
- ¾ cup boiling water
- 1 tsp baking soda
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 ¼ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp fine salt
- ½ cup packed dark brown sugar
- 3 tbsp vegan butter, melted
- 1 tsp vanilla extract
For the toffee sauce
- ½ cup packed dark brown sugar
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp vegan butter
- ¼ tsp fine salt
- 1 tsp vanilla extract
For serving
- vegan vanilla ice cream or coconut whipped cream, for serving (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 6-cup muffin tin or six 6-oz ramekins generously with vegan butter, then dust lightly with flour and tap out any excess.
- 2
Place the chopped dates in a small bowl and pour the boiling water over them. Stir in the baking soda — the mixture will foam slightly. Let the dates soak for 10 minutes until softened, then mash with a fork until a rough, chunky paste forms.
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