This vegan sticky toffee pudding is made with super moist date-filled sponge cakes smothered in sweet buttery toffee sauce. It's absolutely scrumptious and perfect for holidays and special occasions!
- 6 ounces pitted Medjool dates
- ¾ cup boiling water
- 1 teaspooon apple cider vinegar
- ⅓ cup unflavored and unsweetened non-dairy milk, room temperature
- 2 tablespoons ground flaxseeds
- 1 ⅓ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup vegan butter, room temperature
- ⅔ cup organic brown sugar
- 1 teaspoon vanilla extract
- ¾ cup coconut cream
- ⅓ cup vegan butter
- ¾ cup organic brown sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- Vegan vanilla ice cream or whipped cream
- Chopped nuts, such as pecans or walnuts
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Preheat the oven to 350°F and lightly oil six (4 ounce) ramekins. (Note 1)
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Place the dates into a blender or the bowl of a food processor fitted with an s-blade. Carefully pour the just-boiled water over them and add the apple cider vinegar. Let the dates soak for 5 minutes. (Note 2)
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Blend the dates until smooth. Set aside.
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Stir the milk and flaxseeds together in a small bowl or container. Let the mixture sit for about 5 minutes to gel.
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While the flax mixture sits, whisk the flour, baking powder, baking soda, and salt together in a large mixing bowl.
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In another large mixing bowl, cream the butter and brown sugar together using an electric mixer at high speed. Beat in the vanilla.
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Add the flax mixture to the bowl and continue beating the mixture for one full minute, until it becomes creamy and pale.
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Add the date mixture to the bowl and beat it in, just until fully blended.
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Begin beating the flour mixture in, adding it in two to three increments and beating each in at low speed.
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Divide the batter among the ramekins. Place the ramekins on a baking sheet, and then place the baking sheet into the oven.
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Bake the cakes until they've puffed up and a toothpick inserted into the center of one comes out clean, about 25 to 27 minutes.
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Place the baking sheet on a cooling rack and let the cakes cool completely. The cakes will fall slightly as they cool.
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While the cakes bake, place the coconut cream, butter, brown sugar, and salt into a small saucepan.
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Set the pot over medium heat. Melt the coconut cream and butter, then bring the mixture to a boil, stirring frequently.
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Lower the heat and allow the mixture to simmer for five minutes, stirring occasinoally.
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Remove the pot from heat and stir in the vanilla. Let the sauce cool. It will thicken as it does.
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Gently run a knife along the inside of each ramekin to loosen the cake, then invert the ramekin on a plate.
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Drizzle with the caramel sauce and optionally top with accompaniments of choice. Serve. (Note 3)
- Slightly smaller or larger ramekins will work, though you may need to adjust the batch size and amount of time in the oven. A muffin tin will also work, but you'll need to divide the batter among 7 cups and cut about 2 to 4 minutes off of the bake time.
- If your blending device isn't high-powered, consider letting the dates soak a few minutes longer to make blending easier. You can proceed with some of the other prep steps of the recipe while you wait.
- It's important to let the cakes cool before removing them from the ramekins, but you can reheat them if you'd like to serve your vegans sticky toffee pudding warm. You can also warm the sauce up a bit, keeping in mind that the hotter it is the thinner it will be.