Vegan Sticky Toffee Pudding from The Little Book of Vegan Bakes by Holly Jade

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 from The Little Book of Vegan Bakes by Holly Jade

Vegan Sticky Toffee Pudding

5 from 1 vote
The best way to finish off a meal. My recipe has lots of ingredients you’d expect to see in a traditional sticky toffee pudding, with added spices for warmth. Drench it in my rich caramel sauce and get stuck in!
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Author: Holly Jade | The Little Blog of Vegan
Servings: 9 servings


  • 150 g ⅔ cup dates, de-stoned
  • 480 ml 2 cups dairy-free milk
  • 2 teaspoons apple cider vinegar
  • 425 g 3 ⅓ 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 ½ cup sunflower oil
  • 2 tablespoons black treacle
  • 245 g 1 cup caramel sauce
  • 180 g ¾ cup plus 2 ½ tablespoons caster sugar
  • 60 g ¼ cup dairy-free cream
  • 60 ml ¼ cup dairy-free milk


  • Preheat the oven to 180°C fan/200°C/400°F/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 – 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 28–30 minutes. You will know it’s 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.
  • Get all your ingredients ready before you start. Place the caster sugar into a medium-sized pan over a low–medium heat, stirring continuously with a wooden spoon or whisk for 5–8 minutes until the sugar melts. Make sure it doesn’t 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 low–medium heat and bring it back to a boil. It will begin to bubble – keep stirring for another 1–2 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.


Store any leftover sponge in a sealed container in the fridge. Best enjoyed within a few days. You can store the leftover caramel sauce in an airtight container in the fridge for up to a few weeks.
This makes a great second-day pudding – eat cold or warm it up in the oven or microwave.
You can store the caramel sauce in an airtight container in the fridge for up to a few weeks. It can be reheated to ensure that it is easier to pour. You can do this by placing the container in a pan of boiling water for a few minutes. Just make sure that the container is heatproof. If it isn’t, you will need to transfer it to a heatproof container before reheating it.
Find more recipes by Holly on her blog & Instagram.
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Vegan Sticky Toffee Pudding from The Little Book of Vegan Bakes by Holly Jade

Extracted from The Little Book of Vegan Bakes by Holly Jade (Ebury Press, £20).

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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