This Vegan Sticky Toffee Pudding recipe is an exclusive from The Little Book of Vegan Bakes: Irresistible plant-based cakes and treats by Holly Jade. Click here to find out where you can order the book.
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Vegan Sticky Toffee Pudding
Ingredients
- SPONGE
- 150 g โ cup dates, de-stoned
- 480 ml 2 cups dairy-free milk
- 2 teaspoons apple cider vinegar
- 425 g 3 โ cups plus 1 tablespoon self-raising flour
- 440 g 2 cups plus 3 tablespoons caster sugar
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 120 ml ยฝ cup sunflower oil
- 2 tablespoons black treacle
- 245 g 1 cup caramel sauce
- CARAMEL SAUCE
- 180 g ยพ cup plus 2 ยฝ tablespoons caster sugar
- 60 g ยผ cup dairy-free cream
- 60 ml ยผ cup dairy-free milk
Instructions
- SPONGE
- Preheat the oven to 180ยฐC fan/200ยฐC/400ยฐF/gas mark 6 and line a deep 23cm (9in) square tin with greaseproof paper (see page 17 for how to line a cake tin). Place the de-stoned dates in a bowl of hot water and leave to soak for 20 minutes. Once soaked, drain them and then place them in a food processor or a blender and whizz up until soft and paste-like. Then, set aside.
- In a bowl, whisk the milk with the apple cider vinegar until fully combined. Set aside for 10 minutes to curdle โ this creates a vegan buttermilk. In a large mixing bowl, sift the flour, caster sugar, baking powder, bicarbonate of soda, cinnamon and ginger. Mix well to combine.
- Add the oil to the buttermilk and whisk to combine. Add the buttermilk mixture and the treacle to the dry ingredients and mix. Fold in the dates.
- Pour the batter into the lined tin. Make sure to tap the tin on the worktop to remove any air bubbles. Place the tin in the centre of the oven and bake for 28โ30 minutes. You will know itโs done when it is springy to the touch and a knife or skewer inserted into the centre comes out clean. Remove from the oven and allow to cool in the tin on a cooling rack while you make the caramel sauce.
- CARAMEL SAUCE
- Get all your ingredients ready before you start. Place the caster sugar into a medium-sized pan over a lowโmedium heat, stirring continuously with a wooden spoon or whisk for 5โ8 minutes until the sugar melts. Make sure it doesnโt burn.
- When the sugar has completely melted and is golden, turn off the heat. Leave for a few seconds, then carefully add the cream and immediately stir vigorously. It will steam and bubble, but keep stirring.
- When the caramel starts to cool down, stir in the milk. Place the pan back over a lowโmedium heat and bring it back to a boil. It will begin to bubble โ keep stirring for another 1โ2 minutes.
- Turn off the heat and pour the sauce into a heatproof container. Once cool, place in the fridge to set. It will thicken as it cools.
- Allow the sauce to cool slightly before serving, then drizzle over the sponge and enjoy.
Notes
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Extracted from The Little Book of Vegan Bakes by Holly Jade (Ebury Press, ยฃ20).
Click here to order your copy.
About the Author
Holly Jade is the creator of the three-time award-winning vegan baking blog The Little Blog of Vegan. Her work is regularly featured in magazines and online in places such as Huffington Post, Sainsbury’s online, and BBC Good Food Magazine.
About the Book
Discover how to bake show-stopping, mouth-watering, heart-warming, incredibly delicious vegan cakes and bakes at home with Holly Jade.
Recipes range from the simple (Chocolate Orange Fridge Fudge, Cookies and Cream Cupcakes and Peanut Butter Flapjacks) to the more ambitious (Honeycomb Doughnuts, Cherry Bakewell Tartlets, and No-bake Biscoff Cheesecake) making this a book for anyone and any ability. Including essential step-by-step guides to icing and decorating, Holly gives you all the ingredients to take your vegan baking to the next level.
If you loved this vegan sticky toffee pudding, stay tuned for more exclusive recipes from The Little Book of Vegan Bakes!
In the meantime, check out these delectable vegan cupcake recipes by Holly Jade:
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