Sticky, date-studded pudding cakes bake up moist and deeply caramel-scented, their sweetness built from a rough date paste that gets folded right into the batter for pockets of gooey texture in every bite. The toffee sauce is the real showstopper here — dark brown sugar and full-fat coconut milk simmered down until glossy and thick enough to coat a spoon, then finished with a hit of vanilla. Once the little cakes are unmolded, that warm sauce soaks into every crevice, turning each pudding into something rich, sticky, and impossible to eat slowly. A scoop of something cold and creamy alongside makes it even better, cutting through all that caramel warmth. This one's a genuine win for a dairy free dessert table, delivering all the old-school toffee pudding comfort without asking you to compromise on flavor or texture.
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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.
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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