Fun fact: I’m a bit of a sticky toffee pudding fiend. I was first introduced to this delicious dessert a couple of years ago when I saw it on a menu and my friend convinced me to try it, despite the fact that I’m not into puddings at all. But, I happily learned that day that sticky toffee pudding is in fact a cake. A delicious cake that is covered in sticky, sweet caramel, and a little bit of heavy cream or ice cream (if you’re me). It’s the best dessert ever, and tastes so good that anyone you make it for will think you’re a baking goddess, when in fact you whipped it up without breaking a sweat.
If you’ve never had sticky toffee pudding before, the name and the ingredients may seem a little odd at first, but bear with me as we get a few things out of the way: yes the dates in this recipe are totally necessary. It may seem weird to bake dates into a cake, but it kind of “melts” into the cake so it’s not like you’re getting random bites of chewy dates in there. It’s just perfect. Plus the dates provide an extra dose of tangy sweetness in each bite.
Also, just want to clarify for the 100th time that sticky toffee pudding is not a pudding but a cake. I’ve never been a huge fan of puddings, and if you’re on the similar wave length then you’ll be happy to know that sticky toffee pudding is safe for all to eat. Even vegans, when you make it using this recipe 👇🏽
Yes, vegan sticky toffee pudding is easy and delicious. All you have to do is swap the eggs with flax eggs, butter for vegan butter, and heavy cream for coconut cream. Now you’re well on your way to making a yummy and simple vegan dessert that you can use to impress your boo, or maybe even woo an officer out of a potential speeding ticket. I personally haven’t tried that yet, but I think it would work.
Without further ado, let’s get into this vegan sticky toffee pudding cake recipe. Dig in!
- 6 ounces dates, pitted and finely chopped
- 3/4 cup boiling water
- 3/4 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 3/4 cup granulated sugar
- 6 tablespoons vegan butter, softened
- 2 flax eggs
- 1 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup packed brown sugar
- 8 tablespoons vegan butter
- 1/2 cup coconut cream
- Pinch of coarse salt
- Extra coconut cream or vegan ice cream, for topping
- Preheat the oven to 350 degrees F. Lightly grease an 8×8 or 9×9-inch pan with butter and flour.
- Start with the cake: in a medium bowl, stir together the chopped dates, boiling water, baking soda and vanilla extract. 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 the flax eggs and mix.
- In a small bowl, whisk together the flour, baking powder and salt.
- Add the flour mixture to the wet ingredients, and mix on low until just combined.
- Fold in the date mixture (no need to drain) until just combined; don’t overmix.
- Spread the batter evenly in the prepared pan.
- Bake for 22-25 minutes, or until a toothpick inserted in the middle comes out clean. Don’t overbake or the cake may be dry.
- Cool cake completely on a wire rack (though it can also be served slightly warm)
- As the cake is cooling, start making the caramel: combine the sugar, vegan butter, coconut cream, and salt in a saucepan. Stir over low heat until the sugar dissolves and the sauce is smooth and combined, 5-7 minutes. Let it boil for a few minutes so it can really thicken.
- Cut the cake into squares and serve on a plate drizzled with the caramel. Serve with a splash of coconut cream or vegan ice cream, if desired (recommended)!
Adapted From: Mel’s Kitchen Cafe