Sticky, date-studded pudding cakes get their deep caramel flavor from a paste of soaked Medjool dates mashed right into the batter, keeping every bite moist and rich without any eggs or dairy in sight. A quick flaxseed slurry does the binding work here, so the crumb stays tender while baking up into individual portions that turn out perfectly each time. The real showstopper is the toffee sauce: dark brown sugar and full-fat coconut milk simmered slow until it's glossy and thick enough to coat a spoon, finished with a splash of vanilla for warmth. Once the warm puddings are turned out and soaked in that sauce, you've got a dessert that's every bit as indulgent as the classic version. Serve it warm with a scoop of something cold on top and this one earns its spot as a go-to plant-based treat for cozy nights in.
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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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