Vegan Sticky Toffee Pudding Recipe

Name: Vegan Sticky Toffee Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: sticky toffee pudding; 250 grams spelt flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 200 grams coconut oil (melted); 400 grams soft dates (pureed with a splash of almond milk); 100 milliliters almond milk; 1/2 teaspoon cinnamon; 1/2 teaspoon mixed spice; 1 tablespoon maca powder (optional); caramel sauce; 50 grams cashews (soaked overnight); 100 milliliters water; 1/2 teaspoon vanilla; 75 grams coconut sugar

Servings: persons

sticky toffee pudding
250 grams spelt flour
2 teaspoons baking powder
1 teaspoon baking soda
200 grams coconut oil (melted)
400 grams soft dates (pureed with a splash of almond milk)
100 milliliters almond milk
1/2 teaspoon cinnamon
1/2 teaspoon mixed spice
1 tablespoon maca powder (optional)
caramel sauce
50 grams cashews (soaked overnight)
100 milliliters water
1/2 teaspoon vanilla
75 grams coconut sugar

1
preheat your oven to 180c/350f and line the bottom a square 10 inch tin with baking parchment.
2
mix all the cake ingredients together so that they are thoroughly combined.
3
spread the batter evenly into your cake tin and bake in the oven for 45-50 minutes.
4
once cooked, remove from the oven and leave to cool whilst you make the caramel sauce.
5
to make the caramel sauce, blend the soaked cashews, water to make a smooth cashew cream.
6
heat the cashew cream in a pan over a medium heat with the coconut sugar, stirring continuously for a few minutes until thick and caramelly.
7
portion you cake into 8 pieces, top with a good pour of the toffee sauce and a scoop of your favourite vegan ice cream and enjoy!

882

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: sticky toffee pudding, 250 grams spelt flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and more.

Yes, Vegan Sticky Toffee Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegan Sticky Toffee Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions