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Vegan Sticky Toffee Pudding
5 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
20 mins
Servings: 12 slices
Calories: 305 kcal
Course: Dessert
Cuisine: Vegan

Ingredients

  • 200 g dates 1+⅛ cup, pitted and chopped
  • 240 ml black tea 1 cup, boiling hot
  • 80 g Dairy-free margarine (~5 tablespoons)
  • 150 g brown sugar ¾ cup, packed, soft, light
  • 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 brown sugar ¾ cup, packed, soft, light
  • 60 ml coconut milk ¼ cup, full-fat

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.