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large rectangular slice of sticky toffee pudding being drizzled with thick caramel sauce
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Vegan Sticky Toffee Pudding

This Vegan Sticky Toffee Pudding is made with wholegrain flour and drenched in a velvety nourishing caramel, which can be made with or without sugar. This classic British dessert is one not to be missed. Moist, rich, fluffy and creamy all at the same time.
Prep Time20 mins
Cook Time35 mins
Course: Dessert
Cuisine: English
Keyword: cake, dairy-free, healthy, plantbased, vegan, vegetarian, wholegrain
Servings: 9 slices
Calories: 467kcal
Author: Reena Sharma


Vegan Sticky Toffee Pudding

  • 95 ml rapeseed oil
  • 150 g coconut sugar
  • 250 g pitted dates
  • 250 g wholewheat flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp vanilla extract
  • 500 ml soya milk

Sticky Toffee Sauce

  • 200 g dates
  • 1 tsp vanilla extract
  • 250 ml plant milk
  • 2 tbsp coconut sugar optional
  • 2 tbsp rapeseed oil optional


  • Preheat oven to 180°C.
  • For the sticky toffee pudding, heat the milk in a saucepan and bring to the boi
  • Remove from the heat, add the dates, cover with a lid and leave aside for 15 minutes.
  • In the mean time, in a large bowl, mix together wholewheat flour, coconut sugar baking powder and baking soda.
  • Using a fork, roughly mash the dates whilst still in the milk into small bits.
  • Transfer date mix, rapeseed oil and vanilla extract to the flour and beat into a smooth batter.
  • Scoop into a 20 x 20 cm square tin lined with greaseproof paper.
  • Bake for 30 minutes.
  • When the cake is cooked, remove from oven and allow to cool in tin.
  • For the caramel, add milk, vanilla extract and dates to a blender. Blitz until smooth and no bits remain.
  • This step is optional – add date caramel to a saucepan along with coconut sugar and rapeseed oil. Bring to a boil then simmer for 4-5 minutes before removing from heat.
  • Using a cocktail skewer, make several holes on the surface of the cake and pour half of the caramel on top, covering the entire surface of the cake.
  • Pour the remaining caramel over each slice before serving.


  • Coconut sugar can be replaced with brown sugar or stevia
  • Sub rapeseed oil with any other oil, preferably a flavourless one
  • Gluten-free flour can be used instead of wholewheat
  • Sugar and oil are optional in the caramel, but give a more velvety texture when added
  • A 20 x 20cm square tin was used for this recipe but other shapes and sizes can also be used, though the cooking time may need to be adjusted according to the size – if the thickness of the cake is made more shallow then the cooking time will need to be reduced slightly and if thicker, the cooking time will need to be increased to ensure cooking all the way through


Calories: 467kcal | Carbohydrates: 79g | Protein: 7g | Fat: 16g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 469mg | Potassium: 477mg | Fiber: 5g | Sugar: 47g | Vitamin A: 333IU | Vitamin C: 6mg | Calcium: 201mg | Iron: 2mg