Sweet and indulgent vegan sticky toffee pudding cake with a homemade vanilla toffee sauce. Top with custard or ice cream for the perfect winter warming dessert!
This classic British dessert is probably my favourite. Nothing beats a Sunday roast on a cold winters day followed by a warm sticky toffee pudding!
Making this sticky toffee pudding cake vegan is easy and requires no hard to find ingredients. Everyone will love this and the best bit is that they won’t know it’s vegan.
This cake version is no different to the classic pudding, it’s just baked as a cake which makes for a great celebration treat! If you want to bake as individual puddings I have included the instructions below!
I’ll be making this for Christmas day because all my family love it! If you make it as a bundt cake it will look super pretty and a great centrepiece!
I’ve never been a fan of Chistmas cake so this sticky toffee cake is a great alternative and will be enjoyed by all the family!
Plus it’s easy to make and comes together in an hour! Make it the day before or the morning of and you’ll be ready to impress in no time!
What you’ll need for this sticky toffee pudding:
- Dates, pitted
- Demerara sugar
- Vegan butter
- Unsweetened almond milk (or other vegan milk)
- Rapeseed/canola oil
- Self raising flour
- Bicarb of soda
- Ground nutmeg
- Ground cinnamon
- Ground ginger
And for the sticky toffee sauce:
- Coconut cream (solid part from coconut milk)
- Brown sugar
- Vanilla bean paste/essence
You can use any kind of dates, medjool dates are the nicest in my opinion, but these are pricier. They have a more caramel sweet taste. But regular dates work perfectly fine too!
You want to use a flavourless oil like rapeseed or canola oil. For the milk you can use any vegan one just make sure it is unsweetened. Almond, oat or soya would work well.
How to make vegan sticky toffee cake:
Start by placing the dates in a bowl with boiled water, leave them to soak for 10-15 minutes.
Place the butter and demerara sugar in a bowl and beat until pale and fluffy.
Measure out the rapeseed oil and almond milk. Once the dates have soaked and are soft use a hand blender to process until smooth. It will look like a thick date paste.
Add the oil, milk and date paste to the bowl with sugar and butter and mix well.
Sift in the flour, bicarb of soda, and spices and fold until just combined.
If you are making into a cake then grease well and then pour the batter in. Alternatively spoon into greased muffin holes for individual puddings.
For the cake, place in the oven for 45-50 minutes until risen and a toothpick comes out clean. Individual puddings will need 25-30 minutes.
Whilst baking, make the toffee sauce. You can do this in the microwave or in a saucepan.
Place the coconut cream (solid part from a tin of coconut milk, chill for 24 hours beforehand) sugar and vanilla in a heat proof jug and place in the microwave for 5-6 minutes. Stirring after 1-2 minute intervals.
To make on the hob, bring to a rapid boil for a few minutes until thickened and caramel in colour.
Set aside until the cake is ready. Leave to cool for a few minutes in the pan before tipping out onto a cooling rack.
Serve warm with the toffee sauce and vegan custard or ice cream! If making ahead of time you can warm the cake up in the microwave along with the sauce, or just serve the sauce hot over the top.
For more cake recipes you may enjoy these:
As always if you make this vegan sticky toffee pudding cake be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
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- 300g dates
- 150ml / 2/3 cup boiled water
- 150g demerara sugar
- 175g vegan butter
- 150ml / 2/3 cup rapeseed/canola oil
- 150ml / 2/3 cup unsweetened almond milk
- 260g self raising flour
- 1.5 tsp bicarbonate of soda
- 1.5 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 1/2 tsp ground ginger
- 225g coconut cream* (solid part from a tin of chilled coconut milk)
- 75g light brown sugar
- 1 tsp vanilla bean paste/essence
- Vegan custard or vanilla ice cream
- Preheat oven to 160C/320F.
- Place dates in a small bowl with boiled water. Leave to soak for 10-15 minutes until soft.
- Place demerara sugar and butter in a large bowl and whisk until pale and fluffy.
- Measure out the rapeseed oil and almond milk. Use a hand food processor to blend dates into a thick paste.
- Add the oil, milk and date paste to the bowl with sugar and butter and mix well.
- Sift in the flour, bicarb of soda and spices. Fold until just combined, don't over mix.
- If making a cake, place batter into a greased cake tin, bundt (9 inch) or regular (8 inch). For individual puddings, pour into greased muffin holes. It will make about 10-12 individual cakes.
- Place into the oven for 45-50 minutes for the cake or 25-30 minutes for small cakes.
- Make the toffee sauce. Place the coconut cream sugar and vanilla in a heatproof jug and place in the microwave on high for 5-6 minutes. Stir after 2 minute intervals. Or place in a small saucepan, bring to a boil and stir for 5 minutes until thickened and caramel in colour.
- Check the cakes are done by placing a toothpick in the middle. If it comes out clean it is done, if it's not place back in for a few minutes.
- Leave to cool for 5 minutes before turning onto a cooling rack. Serve whilst still warm with the toffee sauce and custard or ice cream.
- If making ahead of time, you can reheat the cake in slices in the microwave for 20-30 seconds. The sauce will thicken when cooled but 10 seconds in the microwave will warm it up and thin it.
Chill coconut milk for 24 hours to make sure the cream separates from water.