5.0 from 33 votes
Vegan Sticky Toffee Pudding
An eggless sticky toffee pudding recipe made with dates and brown sugar for extra indulgence!
Prep Time
30 mins
Cook Time
30 mins
Servings: 12 slices
Calories: 305 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
- 200 g pitted and chopped dates (1+⅛ cup)
- 240 ml Boiling hot black tea (1 cup)
- 80 g Dairy-free margarine (~5 tablespoons)
- 150 g soft light brown sugar (¾ cup, packed)
- 1 Teaspoon vanilla extract
- 190 g self-raising flour (1+½ cups)
- ½ Teaspoon baking soda (bicarbonate of soda)
For the sticky toffee sauce:
- 120 g Dairy-free margarine (½ cup)
- 150 g soft light brown sugar (¾ cup, packed)
- 60 ml full-fat coconut milk (¼ cup)
Instructions
For the sticky toffee sauce:
Assembly:
Notes
- Leftovers can be reheated in the microwave, or in the oven for 20 minutes at 180°C/350°F.
- *The sauce might be a bit runny at this point but it will thicken slightly as it cools.
- Store in the fridge in an airtight container for up to 4 days. Reheat before serving if desired.
- If your serving sauce becomes too thick when cool, add a splash of boiling water to make it runny again. If it's too runny, put it back on the heat for another minute or two.
- Leftovers can be reheated in the microwave, or in the oven for 20 minutes at 180°C/350°F.