This vegan sticky toffee pudding has been my go-to for cold evenings and celebration desserts ever since I stumbled on the idea while testing dairy-free alternatives years ago. I remember that first batch: the house filled with a warm caramel aroma, and the texture of the sponge was so tender and moist from the dates that everyone asked for seconds. I adapted the original method to work without eggs or dairy, keeping the classic sticky, caramel-forward flavor by using a simple blend of dates and soy milk and finishing everything with a rich vegan butter toffee.

The combination of sweet, jammy dates in the sponge and the glossy, slightly salted toffee poured over warm pudding is what makes this version special. The sponge is light yet satisfyingly dense, while the toffee sauce adds a luxurious finish that soaks in beautifully. I developed this recipe to be forgiving for busy cooks: a quick blitz in a blender does most of the work, and the sauce comes together in a single pan. Whether you’re serving it as a cosy weeknight indulgence or a centerpiece for guests, it delivers that quintessential British comfort-dessert experience — entirely plant-based.

Ingredients

• Soy milk: Use 1/2 cup of unsweetened soy milk. I prefer a full-flavor brand like Alpro or Silk for body — it helps the date puree emulsify and keeps the sponge moist.
• All-purpose flour: 3/4 cup plus 1 tablespoon. Spoon and level the flour for best results; this weight gives a tender crumb without being gummy.
• Pitted dates: 3/4 cup chopped (Medjool or Deglet Noor work well). Medjool dates are plumper and sweeter, which yields a richer sauce and a softer sponge.
• Water: 3 tablespoons to help loosen the date puree. Warm water speeds blending and softens dates quickly.
• Brown sugar (sponge): 1/4 cup packed. Use light brown for caramel notes or dark brown for deeper molasses flavor.
• Vegan butter or margarine (sponge): 3 1/2 tablespoons, softened. Vegan butter gives better flavor; margarine will work but may be less rich.
• Baking powder & baking soda: 1/2 teaspoon each to help lift the batter and create a tender, even rise.
• Spices: 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon vanilla powder (or 1/4 teaspoon vanilla extract) to round out the flavor profile.
• Brown sugar (toffee): 3/4 cup packed — the base of the sauce that caramelizes into a glossy finish.
• Soy milk (toffee): 1/3 cup to loosen the sauce and add silkiness.
• Vegan butter (toffee): 1/2 cup plus 1 tablespoon (about one stick plus 1 tablespoon) — for a rich, glossy sauce. Use vegan butter, not margarine, for stability and taste.

Instructions

Preheat the oven: Set the oven to 350°F (180°C). Line an 8x8-inch (20x20 cm) baking pan with baking paper or grease lightly so the pudding releases cleanly after baking. Make the date puree: Place 1/2 cup soy milk, 3 tablespoons water and the pitted dates in a blender. Blend until completely smooth, about 30–45 seconds. The mixture should be pourable but thick — if it’s too stiff, add an extra tablespoon of water. The puree provides moisture and natural sugar that keeps the crumb tender. Cream butter and sugar: In a medium bowl, beat the 3 1/2 tablespoons vegan butter and 1/4 cup brown sugar until light and fluffy, about 2–3 minutes with a hand mixer or longer by hand. Proper aeration helps a light texture without eggs. Combine wet components: Mix the baking soda into the date puree (bicarbonate reacts with the dates’ acidity to add tenderness). Add this to the creamed butter and sugar and stir until combined. Add dry ingredients: Sift in the flour, cinnamon, nutmeg, vanilla and baking powder. Fold gently until just combined — avoid overmixing to keep the sponge soft. The batter will be thicker than cake batter but should still be scoopable. Bake: Pour the batter into your prepared pan and smooth the top. Bake at 350°F (180°C) for 30–40 minutes until a skewer inserted into the center comes out clean or with a few moist crumbs. Allow to cool completely before pouring the sauce so the sponge absorbs it evenly. Make the toffee sauce: In a saucepan combine 3/4 cup brown sugar, 1/3 cup soy milk and 1/2 cup plus 1 tablespoon vegan butter. Heat gently until the butter melts, whisking to combine. Bring to a lively simmer and allow a foaming boil for 2–3 minutes, then remove from heat. Continue to stir occasionally until the sauce thickens slightly and develops a glossy sheen. Assemble and serve: Once the sponge has cooled to room temperature, pour the slightly cooled toffee sauce over the top, allowing it to soak in. Cut into 6 portions and serve warm; optional: extra warm sauce at the table for drizzling.

Storage Tips

Cool the sponge completely before storing. For short-term storage, cover with a loose sheet of foil or plastic wrap and refrigerate for up to 5 days. For longer storage, cut into portions, flash-freeze on a tray, then wrap individually in cling film and place in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator and warm gently in a 300°F oven or microwave in short bursts, then reheat the sauce and pour over to restore that just-made sheen.

Ingredient Substitutions

If you want to avoid soy, substitute with oat or almond milk, keeping in mind that almond milk is thinner and may slightly change the sauce’s mouthfeel. For a gluten-free version, use a 1-to-1 gluten-free flour blend and check for added xanthan gum — you may need to reduce liquid slightly. If you don’t have vanilla powder, use 1/2 teaspoon vanilla extract. Margarine can replace vegan butter in the sponge, but for the toffee use a stable vegan butter to prevent separation.

Serving Suggestions

Serve warm with a scoop of vegan vanilla ice cream, a dollop of coconut whipped cream, or a sprinkling of flaky sea salt to balance the sweetness. For a brunch twist, pair with strong coffee or espresso. Garnish with toasted chopped walnuts or a few extra chopped dates for texture. The pudding works equally well plated for two or served as individual ramekins for guests.

Cultural Background

Sticky toffee pudding is a beloved British classic with roots in the mid-20th century, traditionally made with dates and served with a toffee sauce. While origins are debated, the combination of dried fruit and caramel sauce has long been a comfort-food staple in the U.K. My plant-based adaptation keeps the spirit of the dish intact: plenty of caramel notes, a soft, sticky sponge, and the ritual of warm sauce poured at the table.

Seasonal Adaptations

In winter, add an extra pinch of ground cloves or a tablespoon of dark rum to the toffee for festive depth. During autumn, fold in a handful of chopped dried figs or prunes for variety. In warmer months, serve chilled slices with a citrusy compote or candied orange peel to brighten the palate.

Meal Prep Tips

Prepare the sponge and sauce separately up to 2 days in advance. Store the sponge wrapped in the refrigerator and rewarm in a low oven. Keep the sauce in an airtight jar in the fridge; warm over low heat or microwave briefly and whisk to recombine before serving. This makes for easy last-minute entertaining when you want to present a warm, fresh-feeling dessert quickly.

There’s something comforting about sharing this dessert with friends and family — it invites slow conversation and extra helpings. I hope you make it your own, experimenting with spices and serving styles, and that it becomes a favourite in your winter repertoire as it is in mine.