Vegan Sticky Toffee Pudding

Warm, sticky, and seriously irresistible - this vegan sticky toffee pudding is the dessert you’ll want to double up on!

The sponge is soft, caramel-y, and perfectly soaked with a rich, gooey toffee sauce, while a generous pour of creamy coconut custard takes it to the next level..

It’s simple to make but feels like something from a fancy dessert menu.

🌱 Ingredients & Notes

Here is everything you need for this recipe:

For the pudding:

• All-purpose flour - plain flour works perfectly for a light, soft sponge
• Baking powder & baking soda - ensure freshness for best rise
• Light brown sugar - adds caramel notes; packed lightly for accurate sweetness
• Vegan condensed milk - I used Nature’s Charm Coconut Condensed Milk for richness and that signature coconut flavour
• Plant milk (oat, soy, or almond) - any unsweetened version works; oat gives a slightly creamier texture
• Neutral oil (sunflower or vegetable) - keeps the sponge moist without affecting flavour
• Vanilla extract - a small splash really elevates the caramel notes
• Chopped dates - soft Medjool dates work best; soak in boiling water to blend easily

For the sticky toffee sauce:

• Light brown sugar - sweet and sticky base
• Vegan butter - adds shine and richness
• Vegan condensed milk - again, I used Nature’s Charm Coconut Condensed Milk
• Vanilla extract - classic flavour booster

For serving:

• Coconut custard, warmed - I used Nature's Charm Coconut Custard
• Optional: toasted coconut, crushed pecans or walnuts, or a pinch of sea salt for extra texture

🔪 Equipment

Here is all the equipment you need to make this recipe:

• Small baking dish (~8x8 inch / 20x20 cm)
• Blender or fork for mashing dates
• Small saucepan for the sauce
• Whisk or spatula

🧑‍🍳 Instructions (Step-by-Step)

Step 1 - Prep dates in boiling water and mash or blend into a paste.

Step 2 - Mix dry ingredients for the sponge, then add wet ingredients including the date paste.

Step 3 - Bake sponge until set and lightly golden.

Step 4 - Make sticky toffee sauce on the stove.

Step 5 - Serve warm pudding with sauce and coconut custard, topping with nuts or toasted coconut if desired.

🍽️ How to Serve

Serve the pudding warm, spooned straight from the dish, with plenty of sticky toffee sauce drizzled on top. Pour over a generous helping of coconut custard for creamy indulgence.

❄️ Storage

Leftovers keep well in the fridge in an airtight container for up to three days.

How to reheat

When you’re ready to enjoy them again, gently reheat the pudding in the microwave or oven and pour over fresh sauce to restore that gooey, indulgent texture.

🔜 Related Recipes

Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:

📖 Recipe Card

Vegan Sticky Toffee Pudding

Romy

Soft, sticky vegan sponge drenched in toffee sauce, served with creamy coconut custard. Ultimate cosy dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine British, vegan

Servings 4 servings

Equipment

• 1 Small baking dish (~8x8 inch / 20x20 cm)
• 1 Blender or fork for mashing dates
• 1 Small saucepan for the sauce
• 1 Whisk or spatula

Ingredients

  

For the Pudding:

• 1 cup all-purpose flour (150g)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup light brown sugar (100g)
• ½ cup vegan condensed milk (120 ml) I used Nature’s Charm Coconut Condensed Milk
• ½ cup plant milk (120 ml) oat, soy or almond
• 3 tablespoon neutral oil (45 ml) sunflower or vegetable
• 1 teaspoon vanilla extract
• 1 cup chopped dates (150g)
• ½ cup boiling water (120 ml)

For the Sticky Toffee Sauce:

• ½ cup light brown sugar (100g)
• 3 tablespoon vegan butter (45 ml)
• ¼ cup vegan condensed milk (60 ml) Nature’s Charm Coconut Condensed Milk
• 1 teaspoon vanilla extract

To Serve:

• coconut custard warmed
• Optional: toasted coconut or crushed pecans/walnuts, pinch of sea salt

Instructions

 

• Place chopped dates in boiling water for 10 minutes. Mash or blend into a smooth paste.
• Preheat oven to 180°C / 350°F. Grease an 8x8 inch dish or use individual ramekins. Mix dry ingredients in a bowl. Add date paste, plant milk, condensed milk, oil, and vanilla. Stir until combined. Pour into dish and bake 25-30 mins until a skewer comes out clean.
• Melt vegan butter in a small saucepan. Add brown sugar and condensed milk, stir until smooth and bubbling. Remove from heat and stir in vanilla.
• Cut sponge into squares or scoop onto plates. Pour over sticky toffee sauce and serve with warm coconut custard. Sprinkle with optional nuts or coconut and sea salt.

Notes

• The sponge and sauce can both be made a day ahead and stored separately; assemble just before serving.
• Sauce thickens as it cools - reheat gently to restore pourable consistency.
• For an extra indulgent pudding, poke small holes in the sponge after baking and pour a little sauce over so it seeps in.
• Toasted nuts or coconut add crunch and extra flavour.
• This recipe serves 4-6 depending on portion size and is perfect for sharing - or keeping all to yourself if you dare.

Keyword sticky toffee pudding, vegan dessert, vegan sticky toffee pudding

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