Vegan Sticky Toffee pudding
A classic British dessert is made vegan in this easy Vegan Sticky Toffee Pudding recipe. Incredibly moist, sticky, and delicate, this dessert is best served with plenty of ice cream during Christmas!
Servings: 6
Ingredients
For the puddings:
- 1 cup pitted dates chopped
- 1 1/2 cups milk of choice
- 1 tsp vanilla extract
- 1/2 cup vegan butter
- 1/2 cup brown sugar
- 1 1/4 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp nutmeg
For the toffee sauce:
- 1/2 cup maple syrup
- 1 cup brown sugar
- 1/2 cup vegan butter
- 1/2 cup coconut cream
Instructions
- Preheat the oven to 350° and grease a 6-cup muffin tin.
- Add chopped dates, milk, and vanilla to a medium saucepan and bring to a simmer. Simmer for 7-10 minutes until the dates are soft and starting to break apart. Remove from the heat and use an immersion blender to blend the mixture together. Then return to heat at a simmer and add the butter and brown sugar. Whisk constantly until the butter has melted and everything is mixed together. Set aside.
- Meanwhile, add the flour, baking powder, baking soda, salt, nutmeg, ground ginger, and cinnamon to a medium bowl and stir together. Then, add the date mixture to the dry ingredients and mix using a rubber spatula until just combined.
- Transfer batter to the muffin tin and distribute evenly. Bake for 15-20 minutes until a toothpick inserted comes out clean. Let puddings sit in the muffin tin for 10 minutes and then remove and let cool on a wire rack for a few minutes.
- While the cakes are baking, make the toffee sauce. Add maple syrup, brown sugar, butter, and coconut cream to a saucepan. Bring mixture to a rolling boil for 1 minute, then reduce heat to medium-low and simmer for 15 minutes, stirring occasionally. Once the 15 minutes are up, grab a whisk and whisk constantly for 3 additional minutes. Remove from heat and pour into a bowl/jar; the sauce will thicken as it cools. If you’re making this ahead of time, refrigerate the sauce, then reheat in the microwave. If it gets too thick, add back into a saucepan and add a little more coconut cream to thin it out.
- Grab a warm pudding and poke holes all over the top and bottom with a toothpick. Then, add toffee sauce overtop of the pudding letting the sauce go through the poked holes inside the pudding. Add as much toffee sauce as desired and serve with ice cream (optional). Enjoy!
Notes
*Calories are per serving and are an estimation (this does not include the toffee sauce).
*Before drizzling the toffee sauce overtop, the pudding cakes should still be warm, but not so hot that you can’t touch them. Allowing them to cool while you make the sauce should be enough time to them to cool slightly
Nutrition
Serving: 1g | Calories: 357kcal | Carbohydrates: 57g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 759mg | Potassium: 226mg | Fiber: 3g | Sugar: 34g | Vitamin A: 723IU | Vitamin C: 0.1mg | Calcium: 147mg | Iron: 2mg
