This vegan sticky toffee pudding has been my winter comfort dessert for years — the kind of pudding that fills the kitchen with caramel and spice and invites everyone to linger at the table. I first developed this dairy-free version while trying to recreate a beloved restaurant dessert for a vegan friend; after a few test batches the texture and flavor finally matched that memory of warm, gooey cake and dark toffee sauce. The crumb is tender and almost pudding-like, studded with pureed dates that provide natural sweetness and moisture, while the sauce is glossy, deep and just boozy enough when you choose to add rum or brandy.

What makes this approach special is the balance of spices and the technique: soaking chopped dates in hot tea softens them and keeps the crumb velvety, while a simple flax binder replaces eggs without weighing the cake down. It’s an ideal make-ahead dessert because the cake holds moisture and the sauce reheats beautifully. Serve it warm with a scoop of vegan vanilla ice cream or a spoonful of thick coconut cream for a truly decadent finish.

Ingredients

• Chopped dates (1 cup): Use Medjool if you can — they’re naturally plump and caramel-like. If dates are firmer, chop small and soak a few minutes in hot liquid to soften. They provide the natural sweetness and moist crumb.
• Hot tea or water (1 cup): Strong black tea adds tannic depth and complements the brown sugar; hot water is fine if you prefer a neutral base.
• Ground flaxseed (2 tablespoons) + water (6 tablespoons): This creates a flax ‘‘egg’’ that binds and adds structure without heaviness. Whisk and set aside until slightly gelled.
• Non-dairy spread (1/2 cup): Use a block-style vegan butter for the best melt and mouthfeel; brands like Miyoko’s or Naturli work well.
• Soft brown sugar (1 cup + 1 tablespoon): The molasses in brown sugar gives the sauce and cake a deeper toffee flavor than white sugar.
• Golden syrup (3 tablespoons): Adds chewiness and authentic toffee notes; use light corn syrup as a substitute in a pinch.
• Self-rising flour (1 1/2 cups + 1 tablespoon): Gives lift and a tender crumb — if you don’t have it, use 1 1/2 cups all-purpose flour plus 2 teaspoons baking powder and 1/4 teaspoon salt.
• Oat milk (2 tablespoons): A splash keeps the batter smooth; any unsweetened plant milk will work.
• Spices & raising agent: 1 1/2 teaspoons baking soda, 2 teaspoons ground ginger, 2 teaspoons ground cinnamon, and 1/2 teaspoon salt to balance sweetness.

Instructions

Prepare the pan and flax binder: Preheat the oven to 350°F (180°C). Grease and line a deep 9x13-inch (23 x 33 cm) pan with parchment, leaving an overhang for easy lifting. Mix 2 tablespoons ground flaxseed with 6 tablespoons water and set aside to thicken for 5–10 minutes — it should become slightly gelled. Soften and purée the dates: Place 1 cup chopped dates in a measuring cup, pour 1 cup hot strong tea or hot water over them and let sit for 5 minutes. Use an immersion blender or food processor to blitz to a smooth purée; a few small bits are fine. The heat helps break down fibers and ensures a moist end texture. Add leavening and spices: Stir 1 1/2 teaspoons baking soda into the hot date purée — the soda reacts with the acidity and the heat, creating tiny bubbles that lighten the batter. Add 2 teaspoons ground ginger, 2 teaspoons ground cinnamon and 1/2 teaspoon salt and mix thoroughly. Cream butter and sugar: Using a mixer, beat 1/2 cup non-dairy butter with 1 cup + 1 tablespoon brown sugar and 3 tablespoons golden syrup for 1–2 minutes until glossy and slightly aerated. This step builds structure and melts sugar crystals into the fat for a tender crumb. Combine wet and dry: Fold the flax mixture and date purée into the creamed butter and sugar. Gradually add 1 1/2 cups + 1 tablespoon self-rising flour alternately with 2 tablespoons oat milk, stirring until smooth but not overmixed. The batter should be thick and spoonable. Bake: Spoon the batter into the prepared pan, level with a spatula, and bake for about 40 minutes until the cake is well risen and a skewer in the center comes out clean. Allow to cool in the tin for 10 minutes, then lift onto a wire rack using the parchment overhang. Make the toffee sauce: In a saucepan over medium heat, melt 6 tablespoons non-dairy butter with 3/4 cup brown sugar, stirring until dissolved and bubbling. Carefully stir in 1/4 cup rum or brandy, then whisk in 1/2 cup soya cream and 1 teaspoon vanilla until smooth. Simmer 3–5 minutes until slightly thickened; keep warm. Serve: Slice into squares and serve warm, generously drizzled with the sauce and optionally accompanied by vegan vanilla ice cream or coconut cream.

Storage Tips

Keep the cake and sauce in separate airtight containers. Refrigerate both for up to 3 days; the cake retains moisture well, but the sauce is best reheated gently over low heat or in short bursts in the microwave, stirring frequently. For longer storage freeze the cooled cake in individual portions wrapped in plastic then foil for up to 3 months — thaw in the fridge overnight and warm in a low oven (300°F) for 10–15 minutes. Transfer sauce to a heatproof jar before reheating to avoid scorching and strain if any solids form.

Ingredient Substitutions

To make it gluten-free swap self-rising flour for a 1:1 gluten-free baking blend and check for added xanthan gum; you may need a touch more liquid. Replace golden syrup with light corn syrup or an equal amount of maple syrup for a slightly different caramel note. If you avoid soy, use a coconut- or oat-based single cream alternative; the texture will be slightly less thick but still luscious. For a nutty depth, fold 1/2 cup chopped walnuts into the batter — they’ll add texture and contrast with the soft crumb.

Serving Suggestions

Serve warm squares with the toffee sauce spooned just before serving, accompanied by vegan vanilla ice cream, coconut yogurt, or a spoonful of thick coconut cream. Garnish with flaky sea salt for a modern twist or toasted pecans for crunch. This dessert pairs wonderfully with strong black coffee or a small glass of fortified wine and makes a cozy finish to winter dinner parties.

Cultural Background

Sticky toffee pudding is a classic British dessert with roots in northern England, traditionally made with dates and a rich toffee sauce. It became popular in the mid-20th century in hotels and tea rooms, evolving into a beloved comfort dish. This vegan adaptation retains the original’s spirit — the dense date-forward cake and warm toffee — while using plant-based ingredients to replicate the silky sauce and tender crumb.

Seasonal Adaptations

In autumn and winter, enhance the spice mix with a pinch of nutmeg and add a splash of dark rum to the sauce for holiday warmth. For spring and summer serve smaller portions with a bright berry compote to cut the sweetness. Swap dates for chopped prunes or figs for a regional twist, and add citrus zest to the batter for a fresher profile when citrus is in season.

Meal Prep Tips

Make the cake ahead and store in the fridge; cut into squares and reheat briefly in the oven or microwave before saucing. The sauce can be made up to 3 days in advance and warmed gently. For portable dessert boxes, place cake in a container and add a small sealed pot of sauce for guests to pour themselves — this keeps textures perfect and avoids sogginess in transit.

Ultimately, this pudding is about comfort: the warmth of spices, the sticky sauce and the pleasure of sharing. Make it your own by adjusting spices, booziness, and accompaniments — and don’t be surprised if it becomes a regular on your dessert rotation.