Gluten Free Vegan Sticky Toffee Pudding

Total time1 hr

Prep time20 min

Cook time30 min

Sticky, date-packed and soaked through with warm toffee sauce, these individual puddings are the kind of dessert that feels indulgent but comes together in one bowl. Softened Medjool dates get mashed into a rough paste that melts into the batter, keeping each little cake deeply moist with that classic caramelized flavor in every bite. The sauce is its own reward — dark brown sugar and full-fat coconut milk simmered down until glossy and thick enough to coat a spoon, then poured warm over the tops until it soaks in completely. Baked until just set with a tender, cake-like crumb, these turn out rich and pudding-soft rather than dry or dense. Finish with a scoop of something cold and creamy on the side, and this one earns its spot in a gluten free dessert rotation without any fuss.

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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
ARM & HAMMER Baking Soda - 1 Lb Bob's Red Mill Baking Soda, 16 oz Trader Joe's Baking Soda, 16 oz Frontier Co-Op Powdered Baking Soda 16 oz Kroger Pure Baking Soda
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1 tbsp ground flaxseed
3 tbsp water
1 ¼ cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
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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