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+ servings
sauce drizzling the sponge

Vegan Sticky Toffee Pudding

Learn how to make the best vegan sticky toffee pudding!!
Course Dessert
Cuisine American, British
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 744kcal
Author Charla


  • 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


  • 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


  • 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


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