Vegan Sticky Toffee Pudding
A vegan sticky toffee pudding recipe served with vegan whipped cream!
Sticky toffee pudding is one of my all time favorite desserts. Sticky toffee pudding consists of three delicious components: a moist date sponge cake, warm caramel sauce, and cool vanilla whipped cream or ice cream that’s served on top. This vegan sticky toffee pudding recipe is best served warm because it allows the caramel to absorb into the warm cake and create a deliciously decadent bite. I’m pretty sure it’s impossible to take only one bite of sticky toffee pudding. Trust me, I’ve tried!
This is the best sticky toffee pudding recipe you’ll ever try, and certainly the only sticky toffee pudding recipe you’ll ever need! This recipe starts with a vegan sponge cake, and the key to this moist cake are the plump dates hydrated in hot water. Chopped dates are what set sticky toffee pudding apart from other cakes! The dates not only add some sweetness, but they make the cake’s texture so soft and ‘gooey’. In my opinion, more cakes need to be made with plump dates :)
The second most important part of sticky toffee pudding is the caramel sauce that smothers the cake all over. My recipe for vegan caramel sauce is below, and this vegan caramel sauce can be used for just about any dessert! Caramel sauce is quintessential for sticky toffee pudding. You must pour the warm caramel sauce on top of the warm cake, and the cake will absorb it like a delicious, sugary sponge. Yum!
Lastly, I highly recommend serving this vegan sticky toffee pudding with my homemade whipped cream. My one-ingredient vegan whipped cream recipe pairs perfectly with this cake! Sticky toffee pudding is traditionally served with whipped cream or ice cream. The coldness of the whipped cream is a perfect pair for the warm sticky toffee pudding. Trust me, this isn’t a step you want to miss!
So, what is sticky toffee pudding?
Sticky toffee pudding is a traditionally English dessert. It consists of a moist sponge cake made with chopped dates, and it’s topped with toffee sauce and served with whipped cream or ice cream.
Is this sticky toffee pudding recipe vegan?
Yes, this recipe is vegan! From the cake to the caramel sauce to the whipped cream, this is a decadent vegan cake recipe you’ll want to taste. The traditional recipe for sticky toffee pudding is not vegan, but I’ve vegan-ized it for you!
Do I need any special equipment?
Sticky toffee pudding is such a rich cake, it’s typically served in individual servings. Most recipes call for the use of ramekins. I make this recipe in these cute terracotta cazuelas that I found at Marshall’s. I’ve also made this recipe before in an 8x8 baking pan, and that works too. I have suggested baking times for each of these methods below.
How long does this recipe take to make?
Since sticky toffee pudding has three components (cake, toffee, whipped cream), this recipe does require a bit of active time. I recommend making all of these things at once to use your time effectively. Since the cakes can take 20-40 minutes to bake, that’s perfect time to make the quick caramel sauce, for example. It sounds like a lot of work, but you can do it!
Recipe
Prep Time: 20 mins
Active Time: 20 mins
Ingredients
Cake
6-8 dates, pitted and finely chopped
1/2 c cup boiling water
1/2 c granulated sugar
6 tbsp vegan butter, softened
1/2 tsp vanilla extract
1 1/4 c flour
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
Vegan Caramel
3/4 c packed brown sugar
8 tbsp vegan butter
1/2 c coconut cream
Pinch of coarse salt
Vegan Whipped Cream
Directions
Cake
Preheat the oven to 350 degrees F. Lightly grease an 8x8 pan with butter and flour. ALT: this recipe will fill about 4 standard ramekins. I used terracotta cazuelas which are a unique size.
Place the chopped dates in a medium bowl and cover with boiling water. Let sit for 15 minutes.
In the bowl of a stand mixer, cream together the granulated sugar and vegan butter until well-combined and fluffy, 2-3 minutes.
Add vanilla and mix again.
Add the flour, baking soda, and baking powder to the wet ingredients, and mix on low until just combined.
Fold in the date mixture - do not drain - until just combined. Don't overmix.
Spread the batter evenly in the prepared pan, or divide across your ramekins.
Bake until a toothpick inserted in the middle comes out clean. If using a square pan or small ramekins, this can take 20 -25 minutes. I used terracotta cazuelas which are larger than ramekins and the bake time was 40 minutes. No matter your pan, start checking the cakes around the 20 minute mark. You don’t want them to be overly dry.
Cool cake(s) on a wire rack.
Caramel
As the cake cools, start making the caramel.
Combine the sugar, butter, coconut cream, and salt in a saucepan. Stir over low heat until the sugar dissolves and the sauce is smooth and combined, 5 minutes. Let it boil for a few minutes so it can really thicken.
Pour the caramel evenly over the cake(s) while still warm. Serve with a scoop of my vegan whipped cream!