Vegan Sticky Toffee Pudding

Vegan Sticky Toffee Pudding

This warm Sticky Toffee Pudding recipe is a vegan take on the classic and heavenly holiday British dessert. Sweetened with dates, drizzled in rich toffee sauce and topped with a dollop of coconut whipped cream this treat will quickly become a family favorite and holiday staple in your house.


Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour (+ 40 minutes standing time)
Serves: 8



  • 1/2 cup + 1/2 tsp (127 mL) Crystal Margarine
  • 1 cup (250 mL) chopped pitted Medjool dates
  • 3/4 cup (175 mL) boiling water
  • 1 tsp (5 mL) baking soda
  • 2 tbsp (30 mL) ground flax seeds (flaxseed meal)
  • 1 1/2 cups (375 mL) all-purpose flour
  • 2 tsp (10 mL) baking powder
  • 1 tsp (5 mL) ground cinnamon
  • 1 tsp (5 mL) ground ginger
  • 1/4 tsp (1 mL) ground nutmeg
  • 1/4 tsp (1 mL) salt
  • 1/4 cup (60 mL) almond milk
  • 2 tsp (10 mL) apple cider vinegar
  • 1 cup (250 mL) packed brown sugar
  • 1 tsp (5 mL) vanilla extract

Toffee Sauce:

  • 1 cup (250 mL) packed brown sugar
  • 1/3 cup (75 mL) Crystal Margarine
  • 1/4 cup (60 mL) corn syrup
  • 2/3 cup (150 mL) canned coconut cream
  • 1/2 tsp (2 mL) vanilla extract
  • Pinch salt


1. Cake: Preheat oven to 350°F (180°C). Grease 9-inch (23 cm) square baking dish with 1/2 tsp (2 mL) Crystal Margarine.

2. To small heatproof bowl, add dates. Pour 3/4 cup (175 mL) boiling water over top. Stir in baking soda. Let stand for 15 to 20 minutes or until cooled to room temperature. Stir in flax seeds. Let stand for 5 minutes.

3. Meanwhile, in large bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg and salt.

4. In small bowl, whisk together almond milk and vinegar until blended.

5. In another large bowl, using handheld electric mixer, beat together remaining 1/2 cup (125 mL) margarine and brown sugar, scraping down sides of bowl as needed, until light and fluffy. Beat in almond milk mixture and vanilla.

6. Beat in half the flour mixture just until flour is moistened. Beat in the date mixture (including liquid), then remaining flour mixture (do not overmix). Spoon into prepared dish.

7. Bake for 30 to 35 minutes or until tester inserted into centre comes out clean. Let cool on wire rack for 10 to 15 minutes before serving.

8. Toffee Sauce: While cake is baking, make toffee sauce. To medium saucepan set over medium-high heat, add brown sugar, margarine and corn syrup. Cook, stirring frequently, for 3 to 5 minutes or until sugar has dissolved, and mixture is golden brown and bubbling. Stir in coconut cream, vanilla and salt; bring back to a boil. Cook, stirring occasionally, for 3 to 5 minutes or until thickened and golden brown. Let cool for 2 minutes.

9. Using skewer, poke holes all over warm cake. Next, pour half the toffee sauce over top. Let stand for 5 minutes. Serve cake warm, and finish with more toffee sauce on the side.

Tips: Serve with dollop of coconut whipped cream if desired. Add splash of bourbon, brandy or whisky to toffee sauce in Step 8 if desired.