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sauce drizzling the sponge
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Vegan Sticky Toffee Pudding

A dairy free and vegan friendly spin on an English classic dessert called Sticky Toffee Pudding. A super moist eggless soft sponge that is drizzled with toffee rum sauce made from alcohol essence. Perfect for the family, hosting a dinner or even to impress a dinner date.
Course Dessert
Cuisine American, British
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 744kcal
Author Charla

Ingredients

  • 1 ¼ cup of dates pitted (200g)
  • 1 ¾ cup of gluten free flour 250g(bob red mill 1 to 1 flour or buckwheat/rice flour)
  • 1 cup of almond milk 250ml or 8oz
  • ¼ cup of almond milk 60ml
  • cup of coconut oil melted (70g)
  • 1 cup of coconut sugar 100g
  • 1 teaspoon of bicarbonate soda baking soda
  • ½ teaspoon of cinnamon
  • ½ teaspoon of ginger
  • ¼ teaspoon of nutmeg
  • 1 teaspoon vanilla essense

For the toffee rum sauce

  • 1 400ml/ can of coconut milk
  • ¼ cup of coconut sugar 75g
  • ¼ cup of dairy free butter 75g
  • 1 tablespoon of rum essence or dark rum

Instructions

  • Preheat the oven to 180c/356f/gas mark 4
  • Grease a non stick square baking tin and set aside
  • Add the flour, sugar, cinnamon, nutmeg, ginger in a bowl and set aside
  • Add the 1 cup of almond milk to a medium sized sauce pan with the dates, bring to the boil and simmer for 8-10 minutes stirring all the while. During the given time the dates will have softened with most of the liquid absorbed.
  • Remove the saucepan from the stove now add the bicarbonate soda (baking soda). The dates mixture will begin to froth a little.
  • Let the dates cool slightly before pouring them with a food processor along with the vanilla essence, coconut oil and remaining ¼ (60ml) cup of almond milk.
  • Puree the dates, coconut oil, vanilla and almond milk into a smooth consistency.
  • Add half of the flour mixture and mix using the food processor, scrap down the sides if necessary.
  • Then add the remaining bit of flour to the food processor and mix until everything is smooth and evenly combined.
  • Scrap the batter into the greased baking tin and use a spatula to level the batter so it is even.
  • Bake for 30-35 minutes until golden brown, use a tooth pick/skewer to prick the sponge to determine its readiness. If it comes out clean then it is baked, if not, bake for another 5 minutes and repeat this step.
  • While the pudding is baking in the oven, prepare the toffee rum sauce. Add the coconut milk, dairy free butter and sugar in a medium sized saucepan and bring to the boil while stirring.
  • Once boiled, reduce the heat and simmer (while stirring) for 20 minutes until the sauce has darken and thicken.
  • Take the sauce off the stove now stir in your rum essence
  • Serve with date pudding

Notes

  • The additional rum essence is optional. I used essence to make the recipe alcohol free. You can use dark rum, the real deal if you want to.
  • I use Bob red's mill one to one baking flour for best results. However, a mixture of buckwheat/rice flour works just fine
  • Once the sponge has baked you can either drizzle the sauce over the entire batch or over individual slices.
  • I used a 9x9'' inches baking tin and greased with coconut oil
  • You can use coconut oil or alternative oil such as olive oil or even butter if you wish
  • If you are worried about calories use water instead of almond milk.
  • Store any leftovers in an air tight container for 3-4 days away from heat and direct sunlight (DON'T refrigerate) or freeze any leftovers
  • Serve hot or cold

Nutrition

Calories: 744kcal | Carbohydrates: 117g | Protein: 7g | Fat: 32g | Saturated Fat: 18g | Sodium: 561mg | Potassium: 301mg | Fiber: 9g | Sugar: 64g | Calcium: 147mg | Iron: 2mg