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This is a delicious Sticky Toffee Pudding recipe is from our cookbook The Plant-Based Family Cookbook. A classic comforting dessert that is brilliantly easy to make, vegan & works wonderfully gluten-free.

Sticky Toffee Pudding from The Plant-Based Family Cookbook

A delicious and easy bake this Sticky Toffee Pudding recipe is from the Cake, Bakes & Desserts chapter in our first cookbook The Plant-Based Family Cookbook.


The Plant-Based Family Cookbook


This British classic dessert is vegan and can be made gluten-free too.

We are delighted to be able to share this recipe for Sticky Toffee Pudding as a taster from, The Plant-Based Family Cookbook. We’ll show you how the recipe is laid out in the book and some bonus process shots.

We are also sharing three more recipes from our book – Chocolate Celebration Cake, Ramen Noodle Bowl and Mushroom-Tofu Burgers. We hope you try them and that they give you a taste for all the nutritious and delicious plant-based recipes in the book. And that you’ll buy a copy to use, in your own kitchen, over and over.

We didn’t want The Plant-Based Family Cookbook to be one of those – browse through, make a couple of things and stick on the shelf to gather dust books!


Sticky Toffee Pudding

We cannot say the name of this dessert without a huge grin spreading across our faces. This Sticky Toffee pudding is one of the ultimate family and crowd-pleasing desserts—one we have fond childhood memories of that our children now share.

page from The Plant-Based Family Cookbook - Sticky toffee pudding

This is our twist on this classic English Sticky Toffee pudding and one we had to succeed in transforming into a plant-based dessert. Sumptuous, gooey with sticky dates and a surprisingly light sponge, unapologetically covered in a sweet toffee sauce. And if you are indulging entirely (and we feel you should), the addition of a scoop of vegan vanilla ice cream, cream or custard will taste sublime.

The recipe starts with making the sticky base for the sticky toffee sponge mix…

Then we cream together the vegan butter and sugar and sift in your choice of plain flour as this recipe works brilliantly with gluten-free flour.

Then whist the sticky toffee pudding bakes in the oven for 35 minutes, it’s time to make the creamy toffee sauce. Once the pudding is baked, leave to cool for 5 minutes then slice into your desired portion sizes. We slice the bake into 16 squares.

To serve simply pour over the hot toffee sauce and we also like to add a splash of vegan cream and enjoy.

The Plant-Based Family Cookbook - Sticky toffee pudding


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Sticky Toffee Pudding from The Plant-Based Family Cookbook

  • Author: Healthy Twists
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6+ 1x
  • Category: Desserts
  • Cuisine: English
  • Diet: Vegan


A crowd-pleasing family dessert – gooey with sticky dates and a light sponge. Enjoy with sweet toffee sauce and a drizzle of vegan cream or ice cream. Recipe from The Plant-Based Family Cookbook.




12 Medjool dates (about 200 g), pitted

1 cup (250 ml) unsweetened almond milk

1/3 cup plus 1 tbsp (100 ml) water

1 tsp baking soda

2 tsp (10 ml) vanilla extract

1 tbsp (15 ml) apple cider vinegar

½ cup (120 g) vegan butter, softened

1/3 cup (60 g) light brown sugar

1/3 cup (50 g) light muscovado sugar

2 tbsp (40 g) molasses

1½ cups (200 g) all-purpose flour (use gluten-free flour if needed and add ¼ tsp xanthan gum)

2 tsp (9 g) baking powder


1/3 cup (80 g) vegan butter

¾ cup (160 g) light muscovado sugar

2 tsp (10 ml) vanilla extract

2/3 cup (160 ml) vegan cream


To make the pudding: Preheat the oven to 400°F/200°C (180°C convection) and fully line an 8 x 8-inch (20 x 20-cm) baking pan with parchment paper.

Finely chop the pitted dates and put them in a small saucepan. Pour the unsweetened almond milk and water over them, then gently heat for 5 minutes, until the dates have softened. Remove from the heat and add the baking soda, vanilla extract and apple cider vinegar (it will fizz a little).

Meanwhile, in a large bowl, cream together the softened butter and sugars until smooth. Tip in the date mixture and molasses and stir into the creamed butter and sugar mixture. Sift in the flour and baking powder and fold together until thoroughly combined.

Now spoon the mixture into the prepared pan and place in the oven to bake for 35 minutes.

To make the sauce: In a small saucepan, melt the butter, sugar and vanilla extract together over medium heat; do not let it boil. When the sugar has dissolved, stir in the cream and bring the sauce to a simmer for 4 to 5 minutes, stirring continuously.

Remove the sticky toffee pudding from the oven, slice and serve drizzled generously with the toffee sauce.

Any leftover pudding can be kept in an airtight container for 2 days. Any leftover sauce can also be kept in the fridge for 2 days.


The Plant-Based Family Cookbook - Sticky toffee pudding


If you enjoyed our Sticky Toffee Pudding recipe from our 1st cookbook, please do leave us a comment and a star rating below. You can also share your pictures of any of our recipes with us on Instagram and Facebook. It’s a joy to see you making our recipes!

If you’d like to try other taster recipes from The Plant-Based Family Cookbook why not try the Chocolate Celebration Cake, Ramen Noodle Bowl or Mushroom-Tofu Burgers.

Vegan Ramen Noodle Bowl


Ramen Noodle Bowl




To have your own copy of  The Plant-Based Family Cookbook filled with 60 easy to make, tasty recipes that you and your family will love and perfect if you are fully plant-based or ready to introduce more vegan meals into your week.

The Plant-Based Family Cookbook