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Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Vegan sticky toffee pudding

December 22, 2015 by Duncan - 54

baking, British, easy, wintergo to recipe

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individual sticky toffee pudding with vanilla ice cream

Sticky toffee pudding is our favourite British dessert. It’s very indulgent, rich and aromatic and it firmly belongs in winter. Each bite reminds me of my past London life. It takes me back to long Sunday walks in Hampstead Heath on sunny, winter days followed by a lunch in a cosy gastropub, a glass of red wine and a share (or whole if there was room) of sticky toffee pudding.

You would be forgiven for thinking that a pudding this rich isn’t an easy thing to veganise, but we found the opposite to be true. We replaced butter with good quality olive oil and because the sponge recipe feels like it could have had some Middle Eastern influence (dates, tea, muscovado sugar), olive oil seems to belong in this recipe.

Instead of eggs, we used unsweetened apple purée, which keeps the sponge moist and balances the sweetness of dates and sugar nicely. Acidity in the apples and baking soda leaven the cake so both functions of eggs (leavening and keeping the cake moist) have been taken care of in quite an uncomplicated way.

This moist aromatic sponge is delicious on its own with a mug of hot tea or coffee, but a drizzle of slightly salted toffee sauce and a scoop of plain vanilla ice cream take it to the next level. Try it, it won’t disappoint! Duncan, our cat Tina and myself are wishing you all a very merry Xmas!

PS: If you make my vegan sticky toffee pudding, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

 sticky toffee pudding cakes cooling

 sticky toffee pudding glazing

sticky toffee pudding with vanilla ice cream duo

sticky toffee pudding portion

4.94 from 18 votes
Print
  • serves: 6
  • prep: 30 min
  • cooking: 40 min

Ingredients

DATE AND CHAI SPONGE

  • 175 g / 1 cup pitted dates, roughly chopped
  • 1 teabag of chai (or English breakfast tea)
  • 80 ml light/mild olive oil
  • 50 g / 1/3 cup dark muscovado sugar
  • 50 g / scant ¼ cup brown sugar
  • 100 g / ½ cup of unsweetened apple purée* (from sour apples)
  • 100 ml almond milk
  • 175 g / heaped 1 and 1/3 cup plain flour, sifted
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla extract

TOFFEE SAUCE

  • 100 g / ½ cup sugar (I used brown, unrefined)
  • 120 ml / ½ cup + 60 ml / ¼ cup full fat coconut milk
  • a few pinches of salt

Method

DATE AND CHAI SPONGE

  1. Pour 150 ml (½ + 1/8 cup) of boiling water over the teabag, dates and baking soda. When the tea has brewed for 10 minutes, remove the teabag, add vanilla extract and mash the date mixture with a fork.
  2. Preheat the oven to 180° C / 355° F.
  3. Coat the inside of the 6 x 200 ml ramekins with olive oil and line the base with non-stick baking paper.
  4. In a separate bowl, stir the olive oil, muscovado sugar and light brown sugar until thoroughly combined.
  5. Add the almond milk, apple purée and date mixture from step 1. Right now it will look way too much like a liquid – that’s okay, it’s the way it should look.
  6. Combine sifted flour and baking powder. Add them into the wet ingredients and stir until the mixture is smooth. Be careful not to overmix or else the sponge will end up heavy.
  7. Spoon the mixture into the ramekins (fill the ramekins two thirds full to allow room for rising) and place in the oven for 30-40 minutes (until the top is caramel brown).
  8. After removing from the oven, allow to cool for 20 minutes before running a knife around the edge of the ramekins and turning them over. They should come out easily.

TOFFEE SAUCE

  1. Spread an even layer of sugar at the bottom of a dry pan or pot. Heat up sugar on a medium heat (I used setting 3 out of 6). Refrain from stirring it, although if your pan has hot spots, you may need to gently manoeuvre unmelted sugar into a hot spot. Meanwhile, warm up ½ cup of coconut milk in a separate pot.
  2. Once all the sugar has melted, take the pan off the heat and slowly stir in warmed-up coconut milk. Be very careful as even though warming milk up minimises this, caramel may be splattering at this point and it will be very hot.
  3. There is a chance that once you add coconut milk, some of the caramel will harden into big lumps. What you need to do is to return the pan to the stove and set on a very low setting (I used 2 out of 6) to allow these lumps to melt away. Make sure you keep on stirring the mixture. Now, because the longer you cook your caramel sauce the more sticky and less sauce-like it will become, if you do need to bring it back to the stove to melt any stubborn lumps, add another ¼ cup / 60 ml of coconut milk to the pan to ensure that once your lumps have dissolved the caramel will retain sauce consistency. Do not panic if it appears to be too runny at first, caramel thickens as it cools down. If it does end up being too runny, you can always reduce it gently again.
  4. Finally, taste the caramel and season with enough salt to cut through the richness.

Notes

*To make simple apple purée, simply peel and core two sour apples (we used Granny Smith variety) and pop into a small pot with a lid. Add a splash of water so that the apples do not catch on the bottom and simmer, covered, on a very low heat until they are falling apart soft. Blend in a blender or mash with a fork if you do not mind a slightly chunkier purée.

Date and chai sponge recipe has been adapted from this recipe.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
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This recipe has been written by Duncan. He is the "technical nerd" and baking department of Lazy Cat Kitchen. You can read about his journey into food blogging here, his other passion running here. You can also find him on Twitter.

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    Comments

    Leave a comment

  1. Hiroo says

    January 2, 2016 at 7:47 pm

    Recently discovered this wonderful website when looking for some inspiration for desserts – love the look and feel of the site.

    Tried this sticky toffee pudding recipe – which was just gorgeous. Had the guests fighting for the extras – can’t wait to have them again and to try out other recipes! Keep the recipes coming!

    Reply
    • Ania says

      January 2, 2016 at 9:29 pm

      Thank you for such lovely feedback, Hiroo. It made our day!:) We are very glad that this recipe went down so well with your guests. We have plenty more recipes to share so stay tuned!

      Reply
  2. Chiara says

    February 25, 2016 at 5:14 pm

    I recently came upon this website through @perezeats’s Instagram account and I must say I’m absolutely in love! There are so many vegan recipes I never thought was possible… definitely trying some out! Also, can I substitute the baking powder and bicarbonate of soda for yeast? If not, what would you suggest as a substitution?

    Reply
    • Ania says

      February 25, 2016 at 6:01 pm

      Hi Chiara, thank you for a lovely comment. We’re very happy you found our blog and chuffed to hear that you’re planning to make some of my recipes! As for your question, I must say that I am unsure as to whether yeast would work in this recipe as it is typically used in breads and pastries, not cakes. Having said that, I read somewhere that yeast used to be used in cakes before the invention of chemical raising agents so you may be okay…I don’t know of any substitutions which would 100% work, I’m afraid. Is there any particular reason you want to avoid both of these? Have you managed to bake a successful cake without them?

      Ania

      Reply
  3. jenn says

    July 21, 2016 at 4:27 pm

    Winter in Melbourne, Aust. made your stick date toffee pudding, it was a easy to make and produced a great result. Thanks for your recipe. About to subscribe now.

    Reply
    • Ania says

      July 21, 2016 at 4:40 pm

      Yay! Thanks Jenn! Duncan, who accidentally is also a Melbournian, will be so pleased to hear that as it’s his recipe! Thanks so much for lovely feedback 🙂

      Ania

      Reply
  4. Shennae Davies says

    August 9, 2016 at 1:55 pm

    if you can’t get muscovado sugar, what else can you use?

    Reply
    • Duncan Edwards says

      August 9, 2016 at 6:00 pm

      Hi Shannae,

      This link provides a useful substitution:
      https://www.reference.com/food/can-substitute-muscovado-sugar-4996d198013660e#

      provided that you can get treacle!

      I hope that helps!

      Cheers,

      Reply
  5. Gabby says

    November 30, 2016 at 10:55 pm

    Do you think I could freeze the sticky toffee cake? I need to make something for Christmas in advance 🙂 this looks super delicious

    Reply
    • Ania says

      December 1, 2016 at 4:03 pm

      Hi Gabby,

      I’ll be honest, I’ve never frozen any cake in my life 😉 as they never last in my house but if you have, I don’t see why this one would not work. It’s one of these cakes that’s moist and gets better with time so I don’t think freezing it will impact the taste or texture.

      Hope that helps,

      Ania

      Reply
  6. Charlotte says

    June 6, 2017 at 3:27 pm

    These are so good! I’ve made it a few times now as cupcakes and it is always a big hit! Thank you so much for this and all other recipes!!

    Reply
    • Ania says

      June 6, 2017 at 3:43 pm

      Thanks Charlotte, that’s so nice to hear! And thanks for taking the time to give us feedback too! x Ania

      Reply
  7. Unity says

    July 7, 2017 at 6:07 pm

    Could i serve with vegan custard? also what is the dollop on top?

    Reply
    • Ania says

      July 7, 2017 at 10:41 pm

      Hi Unity,

      The dollop on top is my handmade vegan ice-cream. I haven’t tried it with custard as I prefer the contrast between warm and cold, but it should also work. Why not? Ania

      Reply
  8. Patty says

    November 28, 2017 at 11:15 pm

    This was outstanding! Made some very minor adjustments to make it organic and gluten free. Love!!!

    Reply
    • Ania says

      November 28, 2017 at 11:49 pm

      Thanks, Patty! That is lovely to hear!! x Ania

      Reply
  9. Melanie says

    December 8, 2017 at 11:10 pm

    Do you think it would be fine to use coconut milk throughout, instead of almond milk? I have a friend that has a nut allergy, so I am hoping this could work!
    Thanks!

    Reply
    • Ania says

      December 9, 2017 at 1:11 am

      Hi Melanie,

      Yes, absolutely, just dilute it a little bit first as coconut milk (from a tin) tends to be richer / fattier and therefore thicker than almond milk. You could also use soy milk or oatly. I am sure all three will give you a good result. Hope that helps! Ania

      Reply
  10. Marieke says

    December 10, 2017 at 4:40 pm

    These sticky toffee puddings are fabulous! Made it when my friends came over for an early Christmas dinner. All twelve of them loved these puddings and many asked for the recipe. Adjusted the recipe just a bit by adding about two extra tablespoons of both dark and light Demerara sugar and by adding some orange marmalade. We also added some (plant based) butter in the toffee sauce for a slightly creamier taste. Thank you!

    Reply
    • Ania says

      December 10, 2017 at 10:06 pm

      Thnaks Marieke! That’s so nice to hear that the pudding was such a hit and your additions sound great, especially orange marmalade, nom nom! Ania

      Reply
  11. Patty says

    December 20, 2017 at 5:53 pm

    What size cake tin would I use in place of the ramekins?

    Reply
    • Ania says

      December 20, 2017 at 11:02 pm

      Hi Patty,

      Something along the lines of 20cm x 30cm / 8in x 12in would be perfect. Hope that helps! Ania

      Reply
  12. Emily says

    February 23, 2018 at 1:16 pm

    Hey, considering making this for a get together in a few days- is there a way you can make it without the dates?

    Reply
    • Ania says

      February 23, 2018 at 1:56 pm

      Hi Emily, perhaps use other dried fruit instead: prunes, sultanas or soft apricots. Ania

      Reply
  13. Julia says

    March 6, 2018 at 10:54 am

    I used this recipe the other day and it turned out so great! I loved the additional hint of coconut in the sauce and it was perfectly gooey in the middle. Thanks!

    Reply
    • Ania says

      March 6, 2018 at 12:03 pm

      Thank you, Julia! We’re delighted to hear this!! 🙂 Ania

      Reply
  14. Charlotte says

    April 22, 2018 at 4:36 pm

    These are so good, I’ve made them loads of times, thank you!!! Could this be converted to a cake?? I wanted to use it as a birthday cake. Thank you!

    Reply
    • Ania says

      April 22, 2018 at 7:46 pm

      I’m delighted to hear that, Charlotte! Yes, absolutely, in fact we made them in a square 20 cm / 8″ brownie tin for a family gathering and it worked well. Hope that helps! Ania

      Reply
  15. Charlotte says

    April 22, 2018 at 10:45 pm

    Thanks for the quick response! That’s good news! How much time did it take to bake?

    Reply
    • Ania says

      April 23, 2018 at 11:41 am

      I’m so sorry, but I don’t quite remember as it was a while ago, but I reckon about 35-40 minutes and then do the toothpick check to be sure it’s not raw in the middle. Ania

      Reply
  16. Dayna says

    June 26, 2018 at 3:53 pm

    For the sauce,I take it that’s coconut milk from a can from the cupboard and NOT the fridge? I always like to have a least one in each for the spur of the moment bakes!

    thank you !

    Reply
    • Ania says

      June 26, 2018 at 3:55 pm

      Hi Dayna,

      Yes, that’s correct. The one from a cupboard (unchilled) is what is needed here. Hope you’ll enjoy the end result! Ania

      Reply
  17. Jordan says

    November 1, 2018 at 2:28 pm

    How would I make this gluten free? thanks 🙂

    Reply
    • Ania says

      November 1, 2018 at 3:04 pm

      I would swap out the flour for a gluten-free cake mix (something that contains various starches and maybe a little xantham gum) and that’s it. It should hold up fine. Hope that helps! Ania

      Reply
  18. Annie says

    December 12, 2018 at 2:16 pm

    I just made these to pop in the freezer as I have to work Christmas day. I gave one to my boyfriend and he said I should of made more. So easy to make and they turned out perfect.

    Reply
    • Ania says

      December 12, 2018 at 3:22 pm

      That’s great to hear, Annie! Out of curiosity – you seem to be pleased with the recipe yet you’ve given it 4 stars. May I ask why? The rating really helps us grow this blog! Thanks! Ania

      Reply
  19. Natasha Cowan says

    December 20, 2018 at 7:20 pm

    Hi Ania
    I’ve been desperately looking for a good vegan Sticky Toffee Pudding recipe to make for my brother for Christmas and so glad I’ve found this!

    Just to clarify, if I have a fan assisted oven, should I cook the sponge at 160 degrees or is the 180 degrees in the recipe taking a fan assisted oven into account?

    Also, if I make them a day or two before Christmas, will they keep okay until the day? And if so, how do you reheat them? 🙂

    Thank you!

    Reply
    • Ania says

      December 20, 2018 at 8:17 pm

      Hi Natasha,

      I’m glad you are considering making this. We’ve never had anyone not like it, including non-vegans who had no idea this is any different to the omni version so I hope your brother will enjoy it too! I mean 180° C without a fan (if you only have a fan function the temperature should be 160° C). The should keep fine, just make sure they are in a sealed box so that they don’t dry out. They will reheat well in a low oven covered with a piece of baking foil. Hope that helps! Ania

      Reply
  20. Janet L Kenworthy says

    December 27, 2018 at 9:43 am

    I made these for Christmas dessert and they were a big hit! Since I didn’t have ramekins, I used a muffin tin and made 12 beautiful puddings. Unfortunately, the sauce didn’t happen, but no one missed it.

    Reply
    • Ania says

      December 28, 2018 at 1:06 pm

      That’s great to hear, Janet! Thanks for letting us know! Ania

      Reply
  21. Reema Bhimjiyani says

    March 14, 2019 at 12:12 am

    Fabulous recipe xxx

    Reply
    • Ania says

      March 17, 2019 at 12:54 pm

      Thanks so much, Reema! I’m really please use liked it! Ania

      Reply
  22. Kirsty Gray says

    December 18, 2019 at 5:55 am

    Hello! I’d like to make this but I’m an 8” round tin to make for a Xmas cake. Can you please tell me if this recipe would work in this size tin and if the cooking time would need to be adjusted at all?
    Thanks so much and thanks for your awesome recipes!!
    Kirsty

    Reply
    • Ania says

      December 18, 2019 at 5:37 pm

      Hi Kirsty,

      I feel that 8″ round tin may be on the small side so you won’t need as much batter. Feels like 2/3 of the recipe should be enough if my calculations are correct. As for the baking time, I imagine you would need to increase it by about 10-15 minutes, but it is best to go by feel. Insert a toothpick after the cake has risen (approx. 40 minutes) to see if the cake has been cooked inside. Hope that helps! Ania

      Reply
  23. Kirsty Gray says

    December 18, 2019 at 6:24 pm

    Thanks so much for your quick response! I’m actually making it as a 4 layer reindeer cake for Christmas for a vegan friend so I’ll take your measurements into consideration in doing the 4 layers! Wish me luck! Merry Christmas!! 🥳🎄⭐️🤩💓

    Reply
    • Ania says

      December 18, 2019 at 7:02 pm

      Sounds lovely, I hope you smash it! Good luck and Merry Christmas! x Ania

      Reply
  24. Cécile says

    February 18, 2020 at 1:42 am

    Thank you so much for this recipe, it was easy and delicious!! The sauce was my first caramel and with your explanation it went perfectly 🙂
    a little warning though, if anyone else tries to microwave the coconut milk to save some time, like me: be careful! It blows up quite quickly and leaves you with a big mess to clean up xD
    Cécile

    Reply
    • Ania says

      February 18, 2020 at 12:49 pm

      So glad to hear that you enjoyed it, Cécile! I really do hope you didn’t microwave your coconut milk in a metal can??? x Ania

      Reply
  25. Cécile says

    February 18, 2020 at 2:25 pm

    No no, in a normal glass, don’t worry 🙂 it’s the milk itself that “exploded”, my guess is that it became too hot just like normal milk, but it happened very quickly.
    Thanks again xx

    Reply
    • Ania says

      February 18, 2020 at 2:47 pm

      Phew…I did not grow up with or ever owned a microwave myself and one time, at work, I attempted to put something metal in one… Luckily there were people around and they yelled at me to take it out. I had no idea! x Ania

      Reply
  26. Eben Figueiredo says

    May 2, 2020 at 8:38 pm

    If its slightly soft or gooey in the middle is that ok? Think I should’ve left it in another 5 mins

    Reply
    • Ania says

      May 2, 2020 at 11:49 pm

      Yes, it does sound like it needed to be baked for a touch longer. I’m sure you’ll nail it next time! Ania

      Reply
  27. Janine Warren says

    December 10, 2020 at 7:53 am

    Hi
    I’m new to vegan cooking, your website has been a god send. Absolutely love it.
    A couple of questions about the sticky toffee puddings )
    1. What size ramekins should is use?
    And
    2. With regard to the olive oil. Should I use the light version or not?
    Many thanks
    Janine.

    Reply
    • Ania says

      December 10, 2020 at 12:22 pm

      Hi Janine,

      Thank you, I’m so glad that the website is coming in handy. The ramekins I used were 200 ml (just under the cup) in capacity and yes, light/mild olive oil is best. Hope this helps! Ania

      Reply

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Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
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