Eggless Vegan Sticky Toffee Pudding

Total time1 hr

Prep time20 min

Cook time30 min

Sticky, date-packed puddings like this one lean on a soaked, mashed date paste for that deep caramel flavor and moist, tender crumb, while a simple flaxseed-and-water mixture does the work of binding the batter together. Baked until just set and turned out warm, each pudding gets showered in a rich toffee sauce made from dark brown sugar and full-fat coconut milk, simmered low and slow until it's thick, glossy, and clings to a spoon. The result is a dessert that's deeply caramelized and impossibly moist, with none of the eggy richness you'd expect from a classic version. It's an easy make-ahead treat to pull out for a dinner party, and it holds up beautifully with a scoop of vegan vanilla ice cream or a cloud of coconut whipped cream on top. This one is a genuinely solid pick for an egg free dessert table, no asterisks needed.

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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
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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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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