This sweet, light, spongy and decadent vegan sticky toffee pudding is hands down the best plant based version out there.

Questa ricetta è disponibile anche in italiano 

"I think it is fair to say that British cuisine doesn't have quite the same world wide acclaim as European countries like the French or Italian culinary creations.

Outside of the UK you don't find British restaurants adorning the high streets or dishes on menus, at least not to the degree of the aforementioned countries. Here in the UK you can find foods from around the world, multiple restaurants of the same country even on the same road. Here you can't walk even a few minutes without falling over an Italian pizzeria. Sticky Toffee pudding vegan

This to me is a real shame because whilst British food may not have the same finesse as French or Italian cooking, some of the flavours can be just as wonderful and rich. If you've ever had sticky toffee pudding you will know what I mean and if you haven't all I can say is, if there is only one new recipe you try, make it this one.

When I was a child it was the one thing I would most look forward to eating. In cafes or restaurants, which was not a common activity for us, I would skip straight to the dessert section to see if it was even available, just to know if I had something great to look forward to. If I was allowed to do so I would not even have the main but skip straight to the good bit. Good things come to those that wait, but apparently I have no patience. I would often beg my mum to go to our local bakery that had an amazing recipe. It is something I was allowed on rare occasions so it always felt special when I was finally presented with a slice. Leave no crumb behind.

I think this dessert is as good as anything French or Italian patisserie or dessert making has to offer. Whilst not often having the same flair or finesse in its presentation, with taste it is the best thing in the world. As you take a bite into it you first notice how beautifully dark brown, soft and moist the sponge is, this is a wet dessert no room for dry sponge here, as the toffee soaks through. Then you have the sweetness of the toffee and dates mixing together with the warm spices, working as one balanced combination to create a very homely and comforting experience. It evokes feelings of winter, sitting inside all cosy and warm, to imagine yourself sitting by an indoor open fireplace and a gentle smell of burning wood, all the while outside is grey, windy and wet, quite the stereotypical Britain eh?

If there was one British dish that should be on the menu of any restaurant around the world, if there was one dish to represent this small little island this is what I would pick for it to be.

When I went vegan I expected to never have a sticky toffee pudding as good as the ones I remember from my childhood but I can, hand on heart, say this vegan version is as good if not better than what I remember ever having."

Guy, the hubby.

Update 2020. I decided to leave my husband's text as Sticky Toffee Pudding is his favourite dessert in the whole world. So even if I do not normally post about private stuff on this blog I thought this was cute especially because he only speaks the truth (and believe me, he can be a very harsh judge and I always rely on his critiques to grow and improve my recipes. This is why he is my most precious recipe tester 🙂

Anyways, if Guy made you craving or wanting to try more British dishes, take a look at these other recipes below.

Vegan British Desserts:
- Amaretto & Rhubarb Crumble
- Banoffee Pie
- Carrot Cake with a Twist
- Chocolate & Almond Fudge
- Bread and Butter Pudding
Vegan British Mains:
- Dumpling Stew
- Seitan Wellington
- Lentil & Squash Pie
- "Cheese" Leek & Spinach Pie
- Banana Blossom "Fish" Cakes

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How to Make the Best Vegan Sticky Toffee Pudding

Ingredients (makes 500 ml of batter):
...for the sponge...
125 g Soy Milk
100 g All Purpose Flour
100 g Pitted Dates
50 g Water
50 g Brown Sugar
50 g Vegan Butter
½ teaspoon Baking Powder
½ teaspoon Soda Bicarbonate
¼ teaspoon Cinnamon Powder
¼ teaspoon Nutmeg Powder
¼ teaspoon Vanilla Powder

...for the toffee sauce..
150 g Brown Sugar
80 g Soy Milk
120 g Vegan Butter

Method:
1. Turn on the oven at 180° C.
2. Blend until smooth soy milk, water and dates. Set aside.

3. In a bowl beat margarine and sugar until creamy, light and fluffy.

Add bicarbonate of soda and the dates mixture.

Sieve in flour, cinnamon, vanilla, nutmeg and baking powder.

Mix well until combined and smooth.

4. Place in a tray covered with baking paper and bake at 180° C for 30-40 minutes.

5. Place all the ingredients for the toffee sauce in a pan. Once the butter melts stir it with a whisk, combining them well together.

Bring it to a foaming boil and simmer for 2-3 minutes.

6. Remove from the heat and stir every now and then until the sauce slightly thickens. Set aside.

7. Once cooked allow to cool completely, then pour over the toffee sauce once it has reached room temperature.

Enjoy with your loved ones!

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5 from 7 votes

Best Vegan Sticky Toffee Pudding

This sweet, light, spongy and decadent vegan sticky toffee pudding is hands down the best plant based version out there.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Ingredients

...for the sponge...

• ▢ 125 ml (0.53 cups) Soy Milk
• ▢ 100 g (0.8 cups) All Purpose Flour
• ▢ 100 g (3.53 oz) Dates Pitted
• ▢ 50 g (0.21 cups) Water
• ▢ 50 g (0.23 cups) Brown Sugar
• ▢ 50 g (1.76 oz) Vegan Butter or Margarine
• ▢ ½ teaspoon Baking Powder
• ▢ ½ teaspoon Soda Bicarbonate
• ▢ ¼ teaspoon Cinnamon Powder
• ▢ ¼ teaspoon Nutmeg Powder
• ▢ ¼ teaspoon Vanilla Powder

...for the toffee sauce...

• ▢ 150 g (0.68 cups) Brown Sugar
• ▢ 80 g (0.34 cups) Soy Milk
• ▢ 120 g (4.23 oz) Vegan Butter NOT Margarine*

8 people

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Instructions

• Turn on the oven at 180° C.
• Blend until smooth soy milk, water and dates. Set aside.
• In a bowl beat margarine and sugar until creamy, light and fluffy.
• Add bicarbonate of soda and the dates mixture.
• Sieve in flour, cinnamon, vanilla, nutmeg and baking powder.
• Mix well until combined and smooth.
• Place in a tray covered with baking paper and bake at 180° C for 30-40 minutes.
• Place all the ingredients for the toffee sauce in a pan. Once the butter melts stir it with a whisk, combining them well together.
• Bring it to a foaming boil and simmer for 2-3 minutes.
• Remove from the heat and stir every now and then until the sauce slightly thickens. Set aside.
• Once cooked allow to cool completely, then pour over the toffee sauce once it has reached room temperature.

Video

Notes

* Make sure not to use vegan margarine for the sauce, otherwise it will stay runny. Instead we want the toffee to thicken and became sticky and gorgeous. 

The sticky toffee pudding will last in a container at room temperature for 3-4 days.

It is also suitable for home freezing. If you want to freeze it make sure to keep the toffee aside or make it fresh when you want to have it.

For best results I'd suggest to reheat it with the toffee sauce for 20-30 seconds in the microwave before enjoying it.

Feeling indulgent? Serve it also with a scoop of vegan vanilla ice cream! 

Nutrition

Calories: 312kcal | Carbohydrates: 45g | Protein: 2g | Fat: 14g | Saturated Fat: 4g | Potassium: 165mg | Fiber: 1g | Sugar: 33g | Vitamin A: 912IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 1mg

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