Vegan sticky toffee pudding! Beautifully light sponge with date caramel sauce, rich with brown sugar!
Probably the best vegan sticky toffee pudding out there! Yes, this is a wintery dessert, and yes, it’s spring, but who cares. Sticky toffee pudding pretty much changed my world when I first discovered it as a moderately obese northern pre-teen and it’s one of those desserts which I have ached for ever since going vegan. BUT NO MORE!
This guy is so deliciously light and moist without being stodgy. The caramel sauce is super smooth and I borderline want to drink a glass-full of it. You’ll see.
What is sticky toffee pudding?
Traditionally, sticky toffee pudding is a very moist cake, sweetened with dates and served with a very sticky caramel sauce. It originally comes from a town in the Lake District, up in the North of England. It’s a perfect combination of light sponge and super rich caramel sauce. It MUST be served with ice cream or you’re doing it wrong!
This vegan sticky toffee pudding sticks to all the rules – it’s most and rich at the same time as being light. The caramel sauce is smooth and sweet with brown sugar. There’s also a hint of nutmeg which just helps to nail down that wintery vibe!
This sponge is made with oil instead of vegan butter, which helps to keep everything super light. The lightest vegan sticky toffee pudding ever (that’s quite the mouthful!
Here are a few extra hints on how to get your puddings JUST right!
- I baked mine in a mini bundt tin, but I get that these are pretty rare! You can also bake your sponges in a deep muffin tray – just make sure to butter and flour the insides first. You can even try baking these in muffin cases and then removing the case before adding the caramel sauce. The reason I bake these sponges separately rather than as one big pudding is that it keeps everything super light.
- Don’t overwork the sponge batter. Remember, the goal is to keep this as light as possible – so try not to overwork the gluten – it’ll make the sponge rubbery and tough.
- Get the caramel sauce nice and thick! You don’t want a thin caramel on this dish – remember the name? It’s gotta be sticky! So make sure you boil it for a while until it’s nice and thick!
- Be sure to serve this with a scoop of vegan cashew milk ice cream!
- High Speed Blender
For the Puddings
- 200 g pitted dates
- 150 ml boiling water
- 140 g dark brown sugar
- 160 g vegan butter at room temperature
- 150 ml oat milk
- 50 ml vegetable oil
- 175 g plain flour
- 1/4 tsp fine sea salt
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp nutmeg
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
For the Sticky Toffee Sauce
- 40 g raw cashews
- 120 g boiling water
- 1/2 tsp vanilla extract
- 90 g dark brown sugar
To Make the Puddings
- Preheat the oven to 180c and grease the wells of an x8 mini bundt tray or a x12 deep muffin tin. Set aside.
- In a medium bowl, cover the dates with the boiling water and leave to sit for 10 minutes.
- In the bowl of a stand mixer, fitted with the paddle attachment, beat the dark brown sugar and vegan butter together on high speed until smooth. Add the oat milk and the vegetable oil and beat to combine (don’t worry if the mix looks split – all will be fine!)
- Once the dates have soaked, blend them (along with the soaking wateto a paste with a hand blender or a high speed blender. Add the paste to the butter and sugar mixture in the stand mixer and beat to combine.
- In a medium bowl, mix together the remaining pudding ingredients. Add to the batter in the stand mixture and beat gently and very briefly until just combined (don’t overwork the batter).
- Fill the prepared mini bundt or muffin tins and place in the oven to bake for 20 minutes. While baking, make the sauce.
To Make the Sticky Toffee Sauce
- Place the cashews in the large cup of a high speed blender and cover with the boiling water. Leave to soak for a minimum of 30 minutes. Once soaked, blitz the cashews and the water together until very smooth and creamy.
- In a medium saucepan, place the light brown sugar and top with 150g of the cashew cream. Place over low heat and cook for around 3 minutes or until the sugar has melted and the mixture is simmering gently – it should resemble a thick caramel (if still very runny, cook for a little longer until thick)
- Carefully turn out the puddings while still slightly warm. Drizzle with the sauce and serve with a scoop of Vegan Cashew Milk Ice Cream.