by Lauren Hartmann 6 Comments
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When Chris and I got married in 2011, we had our rehearsal dinner at his Mom’s house. We decided upon Irish inspired food, for a number of reasons. My mother in law loves Irish food, and felt confidant in making it, and we all felt like there were a number of things that could be made vegan easily. Also, Chris and I are really into Irish food as well! She made some sticky toffee pudding shortly after our event, having Irish food on her mind. It was not vegan, and I was also doing all gluten free at the time. I took note then and there, and decided I would make my own vegan version of sticky toffee pudding one day!
Well, today is that day! I looked at a lot of really old recipes for sticky toffee pudding as well as some more updated versions, and decided on how I would make my own. Totally free of animal products of course! This is a very easy recipe, and the moistness comes a lot from the dates, and then it is covered and soaks in an amazing creamy caramely sauce. This vegan sticky toffee pudding is one of the best things I have ever eaten. I topped mine with some coconut whip, while the pudding was still warm. Holy crap!
This total perfection is great for a wintery party, or really anytime. The recipe makes 6 individual desserts, which I think is great for a dinner party. These can also be made ahead of time and rewarmed in the oven. The sauce can be rewarmed and then poured over the top as well. Before serving, you poke small holes in the bottom of the pudding and then pour some of the sauce over each and let them absorb the sauce for a few minutes. Then once you flip it out onto a plate, you use the remaining sauce to pour over the top.
So, if you want to make them the day before, you can always hold off on the sauce until everything is rewarmed and then you can poke the holes and let it absorb the sauce, just so they don’t get too mushy. So, I suppose my point is this would be a great make ahead dessert for when you have a lot more to do! Consequently, this amazing dessert is easy, something a little different, and will impress everyone! I swear! I hope you enjoy! Have fun kids!
Tools I used:
HIC 6-ounce Porcelain Souffle 3.5-inch Set of 6
Fox Run Bamboo Skewers, Set of 100
Vegan Sticky Toffee Pudding
2017-01-17 11:50:53
Serves 6
Sticky moist date pudding soaked in a rich and creamy caramel sauce!
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Prep Time
20 min
Cook Time
30 min
Total Time
1 hr
Pudding
- 15 Dates, chopped
- 1 C. Hot coffee
- 1 1/2 C. All purpose flour
- 2 tsp. Baking powder
- 1 tsp. Salt
- 1 tsp. Baking soda
- 6 Tbsp. Vegan butter, I used Earth Balance
- 3/4 C. Brown sugar
- 4 Tbsp. Flax meal
- 6 Tbsp. Water
- 1 tsp. Vanilla
Sauce
- 1/2 C. Vegan butter
- 1 C. Brown sugar
- 3/4 C. Coconut cream, I used Trader Joe's
Instructions
- Preheat oven to 325 degrees.
- In a small bowl, place the chopped dates and hot coffee, stir and let soak for 15 minutes.
- In a medium bowl, sift together the flour, baking powder and salt. Set aside.
- In a large mixing bowl, beat together the vegan butter and brown sugar.
- Make flax eggs, by mixing the flax meal and water in a small bowl, let sit for a minute to thicken. Add to the vegan butter and sugar mixture, along with the vanilla and beat together until fully combined.
- Add the baking soda to the coffee and date mixture and let sit for another minute.
- Start adding the dry ingredients and the date/coffee mixture to the large bowl with the wet ingredients. Alternate the dry mixture and date mixture until everything is fully combined.
- Spray 6 ramekins with non stick spray, then dust with flour. Place onto a baking sheet and fill 3/4 of the way full with the pudding mixture.
- Bake at 325 for 25-30 minutes, until a toothpick comes out clean.
- While the pudding is baking, make the sauce. Combine all the sauce ingredients in a medium sauce pan, stir and bring to a boil. Reduce heat and simmer for about 5 minutes until it thickens a bit. Turn the heat off, and let sit until the pudding is ready.
- Once the pudding is done, poke holes in the pudding with a long skewer, so it goes all the way through. Make sure there are holes all over. Pour about 3 Tbsp. of sauce over each of the puddings. Let sit for 5-10 minutes.
- Flip out onto a plate and top with more sauce!
- Serve with ice cream or whip!
Notes
- If you want to make one large pudding, that will work just fine. Just make in a baking dish that is your choice of size.
By Lauren Hartmann
Rabbit and Wolves https://www.rabbitandwolves.com/
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Reader Interactions
Comments
DawnHave you ever made this in a bundt pan? How long did you or would you bake it ? It looks so delicious!
Reply
- Lauren Hartmann
I have not made it in a bundt pan, I would imagine it would maybe need twice as long. I would just check it with a tooth pick until you know it’s cooked through.
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- Alicia D
Incredible 🙌
I made mine with **HAZELNUT coffee *drool*
Also, ran out of butter and used coconut oil instead.
Final tweak, made a half batch in a loaf pan and it turned out Stunnninngggggg
Bless you for this recipe. Perfect rainy day PMS-y nourisher. Xx
Reply
- Danika
Looks incredible! We will be trying this over the holidays. What brand of ice cream did you buy?
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