Vegan Sticky Toffee Pudding
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5.0
3 reviews
Excellent
Vegan Sticky Toffee Pudding
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If you're a fan of sweet, sticky, and deliciously rich desserts, then you'll love Sticky Toffee Pudding. The cake is wonderfully moist, thanks to the addition of dates, and the toffee sauce, made with brown sugar and coconut cream, adds an extra layer of sweetness and creaminess that's hard to resist. What’s best is that it’s vegan-friendly too!
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Ingredients
For the pudding
- 6 oz dates pitted and roughly chopped
- ⅔ c boiling water
- 1 teaspoon baking soda
- 1 ⅓ c flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ¼ c sparkling water
- ⅔ c brown sugar
- ¼ c neutral oil such as grape seed oil
For the caramel sauce
- 1 c coconut cream
- ¾ c brown sugar
Instructions
Soften the dates
- Preheat the oven to 355 F. Spray muffin tin cavities with a cooking spray and lightly dust with a cacao powder.
- Give dates a rough chop and add them to a bowl. Pour boiling water over the dates, sprinkle with baking soda, mix well and leave dates to soften, about 15 minutes. To a bowl of food processor add softened dates and all water and process until pureed.
Combine dry ingredients
- In a medium bowl combine flour, baking powder and salt.
Combine liquid ingredients
- In a large bowl combine sugar, sparkling water and oil. Add dry ingredients into the liquid ingredients and mix to combine. Add pureed dates and mix again. Stop mixing when all ingredients are incorporated. Don’t overmix.
Spoon the batter into muffin tin cavities and bake
- Divide the batter equally among 9 muffin tin cavities, cover with a foil and bake for 25 minutes until toothpick comes out clean.
Make Caramel Sauce
- Put a small pot on a high heat, add sugar and coconut cream. Stir until sugar dissolves, reduce the heat to low and cook until caramel slightly thickens, about 15 minutes. Remove from the heat. As the caramel cools, it will harden.
Serve
- Put a scoop of dairy-free ice-cream on a pudding and top with a warm caramel sauce.
Notes
- Mixing the batter. Once you've added the pureed dates to your mixture, stop mixing as soon as all ingredients are incorporated. Overmixing can lead to a dense and heavy pudding, rather than the desired light sponge.
- Making it gluten-free. If you're on a gluten-free diet, this variation is for you. Simply replace the regular flour with a gluten-free flour blend in the same amount. This will make your sticky toffee pudding gluten-free without compromising on the flavor and texture.
- Add-ons. For a crunchy twist, try adding a handful of chopped walnuts or pecans to the batter. The nuts will add a delightful crunch and a subtle nutty flavor to the pudding, complementing the sweetness of the dates and caramel sauce. If you're a chocolate lover, try adding two tablespoons of cocoa powder to the flour.
- Refrigerator. Once your Sticky Toffee Pudding has cooled completely on a wire rack, place it in an airtight container or cover it with plastic wrap. Store for up to four days.
- If you have any toffee sauce left, pour it into a separate, airtight container. It can be stored for up to one month.
- Reheating. When you're ready to serve your leftover pudding, preheat your oven to 355 F. Place the pudding in a baking dish and cover it with aluminum foil. Bake until it's warmed through.
- For the sauce, pour it into a small saucepan and heat over medium heat, stirring constantly, until it's warmed. If your caramel sauce has thickened in the refrigerator, you can also reheat it in the microwave for about five to ten seconds. It will regain its pourable consistency.
- Freezing. I don’t recommend freezing this delicious dessert since it can greatly affect the texture and consistency.
Nutrition Information
Show Details
Serving
1pudding
Calories
394kcal
(20%)
Carbohydrates
64g
(21%)
Protein
3g
(6%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
293mg
(12%)
Potassium
277mg
(8%)
Fiber
3g
(12%)
Sugar
46g
(92%)
Vitamin A
2IU
(0%)
Vitamin C
1mg
(1%)
Calcium
94mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Serving | 1pudding | |
| Calories | 394kcal | 20% |
| Carbohydrates | 64g | 21% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 293mg | 12% |
| Potassium | 277mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 46g | 92% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 94mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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