Amazing Vegan Sticky Toffee Pudding with Cinnamon

This surprisingly easy Vegan Sticky Toffee Pudding drenches a moist date sponge cake in homemade toffee sauce. It’s one of the most impressive holiday desserts, with mouthwatering caramel flavors in every slice! Vegan, Gluten-Free Option.

Course Dessert

Cuisine English

Diet Gluten Free, Vegan, Vegetarian

Method Oven, Stovetop

Prep Time 20

Cook Time 28

Servings servings

Calories 389kcal

Author Caitlin Shoemaker

Ingredients

For the Cake:

8 ounces medjool dates, pitted and torn into quarters
1 cup ml boiling water
10 tablespoons salted dairy-free butter melted
2/3 cup packed dark brown sugar
2 tablespoons molasses
1 tablespoon vanilla extract
1 tablespoon ground flax seed
1 3/4 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon optional
1/2 teaspoon ground ginger optional
1/4 teaspoon ground nutmeg optional

For the Toffee Sauce:

3/4 cup full-fat oat milk, coconut milk, or dairy-free heavy whipping cream
1/2 cup salted dairy-free butter
3/4 cup packed dark brown sugar
1 teaspoon vanilla extract

US Customary - Metric

Instructions

For the Cake:

Prep: Preheat the oven to 350F and grease and line a 9x9 baking dish with parchment paper.
Make the Date Paste: Add the dates to a heat-proof bowl and cover with 1 cup of boiling water; cover the bowl with a plate and let soak for 10 minutes, until softened (I like to measure and prep the remaining ingredients during this time). Transfer the dates and the soaking liquid to a food processor. Process for 45 to 60 seconds, until a thick paste forms that is reminiscent of applesauce. Set aside.
Dry Ingredients: Whisk the flour, baking powder, baking soda, optional spices, and salt together in a medium bowl. Set aside.
Cream the Butter: Add the melted butter, brown sugar, and molasses, vanilla, and ground flax to a large bowl and whisk until the brown sugar has dissolved. Add the prepared date paste and whisk again, until combined.
Combine: Add half of the flour mixture to the bowl and use a spatula to fold it into the batter. Repeat with the remaining half of the flour, trying not to overmix.
Bake: Transfer to the prepared baking dish. Bake for 30 to 35 minutes for the baking pan (or 22 to 25 minutes for the muffins).

Make the Caramel Sauce:

In the meantime, bring the milk, butter, and sugar to a small sauce pan over medium heat. Do not stir until the mixture comes to a simmer; then, stir occasionally while the sauce reduces and darkens in color, about 7 to 10 minutes. Transfer the caramel to a glass measuring cup and set aside to let cool and thicken slightly.
Cool Slightly: Place the baking dish on a wire rack and let sit for 10 minutes. Use a long toothpick to poke many holes into the cake about 1/2” apart, then pour 1/2 cup (ml) of the caramel sauce over the top of the cake. Let sit for 5 additional minutes, while the cake cools and absorbs the caramel.
Slice & Serve: Use the parchment paper to remove the cake from the baking dish, then slice into 9-16 portions. Divide between serving plates and top each cake with a spoon of vanilla ice cream and an extra drizzle of the toffee sauce. Serve warm.
Storage: Store the cake and toffee sauce leftovers in separate containers in the refrigerator for up to five days.

Notes

Unsalted Butter: I prefer to use salted butter for this recipe, but if you only have unsalted that will work as well! I recommend adding 1/2 teaspoon of kosher salt to the cake batter, and 1/4 teaspoon of salt to the toffee sauce

Nutrition