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Vegan Sticky Toffee Pudding

Ingredients

  • Toffee Sauce

Directions

This decadent sticky toffee pudding is perfect for a festive sweet treat. Serve warm with a quick toffee sauce and ice cream.

Note: Pudding will keep for 2-3 days in an air tight container if you want to make ahead.

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Steps

1

Preheat to 180°C. Lightly grease and line four holes (200ml) of a muffin tray.

2

In a bowl, place the dates and boiling water and set aside.

3

In a large bowl, cream the sugar and butter with an electric mixer for about 45 seconds.

4

Pour in the almond milk and canola oil and stir.

5

The dates should have softened. Use a hand blender to turn into a thick paste. You may want to do this in the sink in case it splashes up.

6

Add the date mixture to the batter and stir. Then add the spices, baking soda and sifted flour.

7

Fold together with a large spoon. Divide between the 4 muffin holes.

8

Place in the oven and set the timer for 25 minutes. Check if they are done by inserting a skewer; it should come out clean.

9

In a medium sized bowl, place the coconut cream and brown sugar. Place in the microwave with a cover on and set to high for 6 minutes.

10

Carefully turn the sticky toffee puddings onto a plate, spoon over some toffee sauce and top with a scoop of ice cream.

Enjoy

Vegan Sticky Toffee Pudding

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Ingredients

Adjust Servings:
200g dates pitted
100 ml boiling water
100g demerara sugar
115g vegan butter
100 ml unsweetened almond milk
100 ml canola oil
1 tsp baking soda
0.5 tsp ground nutmeg
1 tsp ground cinnamon
175g self raising flour
Toffee Sauce
150g coconut cream
50g light brown sugar
4 scoops vegan vanilla ice cream

Tamsin Musgrave

Tamsin Musgrave

Tamsin (Cupful of Kale) is a vegan food blogger, recipe developer, and photographer with a passion for cooking wholesome and tasty vegan meals.

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