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vegan sticky toffee pudding slice on a white plate with fork and oozing toffee sauce
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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 Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: British
Servings: 8 people
Calories: 312kcal
Author: Adriana Z.


...for the sponge...

...for the toffee sauce...


  • 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.



* 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! 


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