This Vegan Sticky Toffee Pudding is one of my favorite English desserts – warm, soft, decadent and oozing with the most gorgeous caramel.
One of life’s greatest pleasures is the divine experience that is a warm, gooey dessert. Add a cup of green tea and a big blanket to that and you’ve got my perfect winter night package!
From a tart fruit crumble to a bowl of my mom’s halwa, I can’t think of a warm dessert that I do not absolutely adore! At the top of the list is this Vegan Sticky Toffee Pudding. It is beautifully balanced with melt inyour mouth sweetness and salted caramel flavor. With some variations to the classic recipe, I’ve made a pretty healthy dessert for guilt-free indulgence!
Why make Vegan Sticky Toffee Pudding?
If you needed any more convincing to try this healthy treat, it’s also exceptionally simple to make! The Sticky Toffee Pudding recipe I am sharing with you today is a one-pan recipe. Less mess, big yes!
The recipe calls for dates, milk, sugar, vanilla, coconut oil, flour, salt, baking soda and of course – caramel! Everything goes into one pan to get nicely mixed. After it is baked, you will poke holes into the pudding and pour caramel all over it, letting it get nicely soaked in. Then you will proceed to dream about these until the next batch is made. It’s a vicious cycle!
How to make it
First things first – get your dates in place. I happen to have date paste on hand, but you can use chopped dates for the same result! On medium heat, mix your dates and milk – I used almond, but any kind would work. Do this till the two are well blended. With chopped dates, they should be melting into the milk. After your dates and milk are mixed, take the pan off the heat and add in the raw sugar while it’s still warm.
Mix in the vanilla and coconut oil at this stage as well. Once this mixture is ready, let it cool for a few minutes and then get started on adding your dry ingredients – flour, baking powder, baking soda, and sea salt.
Once everything is mixed, fold in some chopped walnuts and spoon the batter into your pan of choice – I went with ramekins purely because I have not used them in a while and think individual desserts are the cutest!
These then get baked for 25- 30 minutes.
For the flour, I went with buckwheat, making this recipe gluten-free as well. I bake so often that my family eats a lot of baked goods. As a result, I have started using healthier ingredients in most recipes, so buckwheat flour is a regular replacement for regular flour now. I did try this recipe, another time with half wholewheat flour and half buckwheat flour, it came out really well too!
Once your cake goes into the oven, you can get started on the caramel that will be later added to it!
I used a quick homemade vegan caramel recipe which you can find here.
After the cake comes out, poke holes all over and liberally pour the caramel on top. It will be soaked up into the cake and make the consistency soft and sticky. Let this sit for about 10 minutes and then serve warm warm warm! I also don’t hold back on adding some extra caramel on top when serving, because why not?
I hope this Vegan Sticky Toffee Pudding will satisfy all your warm, gooey dessert cravings…and I promise, you won’t be able to tell you’re eating a glutenfree, refined sugar-free, dairy-free and eggless pudding!