We recently came across a recipe on Demuths.co.uk for a stunning vegan sticky toffee pudding which we couldn’t wait to have a bash at making.

I recall a dinner out shortly after going vegan, where I sat feeling a tad sorry for myself, watching others at the table munch through sticky toffee pudding while I sipped on my black coffee (“sorry ma’am…no soya milk available”).

Have no fear, a vegan option is not only entirely possible for this classic dessert but it tastes ludicrously good too!

I termed the process “the science way” because it was in my dad’s delightful company that we whipped this recipe up. He has a science background, and can be a bit OCD at times (I say that with much, much love! The apple certainly didn’t fall far from the tree…). Not only did the experience involve whipping out some of the most fantastic, and yes, scientific looking cooking tools. But I was also taught how to measure liquids properly using something called a Meniscus line. Heard of it? Read all about it here. Now I know how to measure liquids like a mad scientist, loving it!

Vegan sticky toffee pudding ingredientsIngredients for the Sponge:

  • 250ml soya milk
  • 100ml water
  • 200g dates
  • 1 tsp bicarbonate of soda
  • 115g vegan margarine
  • 115g soft brown sugar
  • 200g self-raising flour
  • 1/8 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon

Vegan sticky toffee pudding sauce prep


Ingredients for the Sauce:

  • 100g golden syrup
  • 200g soft brown sugar
  • 150g vegan margarine
  • 100ml soya cream
  • 1 tsp vanilla essence


Simple Steps to make Vegan Sticky Toffee Pudding

To make the sponge:
  1. Pre-heat the oven to 190ºc middle shelf
  2. Line shallow 20cm square cake tin with baking parchment
  3. De-pip and halve the dates. Place them in a small saucepan with the soya milk and water. Simmer ± 8minutes lid off until the dates are soft, test them
  4. Remove from heat and gently stir in the bicarbonate of soda. Note the mixture will bubble up. Set aside to cool
  5. Beat the margarine with sugar until pale and creamy then stir in the date mixture
  6. Stir the spices into the flour with a hand whisk then fold it into the date mix
  7. Spoon the sponge mixture into the baking tin, spreading to all corners. Bake for 30 minutes or until cooked. Be sure to test sponge
Sticky toffee pudding dry ingredientsVegan Sticky toffee pudding combine margarineVegan Sticky toffee pudding add bicarb


Cooling down vegan sticky toffee pudding mix


My dad showed me a neat trick if you want to cool something down fast in order to get to the next step of your recipe. Simply create a deep bowl of water and ice-cubes, and with oven gloves on carefully place the saucepan in the bowl of ice water. Super speed cooling! Another little science gem, thanks dad. I can think of a few other ways to use this trick, can you?


Adding sauce to vegan sticky toffee puddingTo make the sauce:
  1. Heat the syrup, margarine, sugar and vanilla essence in a small saucepan, then simmer for 5 minutes without stirring. Remove from heat
  2. After cooling slightly stir in the soya cream
  3. Allow to cool for 5 minutes
  4. Prick the pudding all over and pour/spread half the hot toffee sauce over the pudding
  5. Drizzle remainder of sauce over each pudding in individual bowls and serve with a scoop of vanilla soya ice cream

Vegan sticky toffee pudding with ice-cream

Simplifying Happy (Delicious, Gooey, Sweet) Choices!

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About Michelle

Michelle grew up in a culture where it was normal to eat meat at every meal. Watching close family suffer multiple health problems drove her to learn more about eating for health. After watching Food Inc Michelle took the plunge into veganism and hasn’t looked back since. She is now on a mission to bring vegan inspiration to everyone!

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