Veganuary Recipe - Sticky Toffee Pudding

Recipe and photography by Karuna Life.


Vegan Sticky Toffee Pudding


For The Pudding….

200g Plain Flour

160g Medjool dates (pitted and chopped)

125ml Boiling Water

125ml Oat Milk (or alternative)

80ml Sunflower Oil

150g Soft Brown Sugar

2 tbsp Coffee Granules

1 tbsp Baking Powder

3/4 tbsp Bicarbonate of Soda

1/2 tbsp Cinnamon

1/2 tbsp Ground Ginger

1 tbsp Cider Vinegar

1 tbsp Vanilla Extract

For the sauce…

130ml Coconut Cream

200g Soft Brown Sugar

100g Dairy-free Spread

1 tbsp Vanilla Extract

Pinch of Sea Salt


  • Pre-heat your oven to 180°C. Grease a small-scale baking tin (around 8x10inches or thereabouts) and line it with parchment paper.

  • Dissolve the coffee granules in the hot water and soak the dates in the liquid while you're preparing the rest of the recipe.

  • Sieve the flour, baking powder, bicarb of soda, ginger and cinnamon in a large bowl and combine them manually (and lovingly).

  • Add the (oat) milk and cider vinegar to a separate bowl and leave for a few minutes. Then mix in the oil, brown sugar and vanilla extract. Pour this into the flour mixture, add the soaked dates and stir everything well.

  • Pour the entire business into the baking tin and whack it in the oven for 25-30 minutes. When it seems ready, leave to cool on the side before cutting it into squares (other shapes are available).

  • For the sauce, add all the ingredients to a small saucepan over a medium heat and allow it to melt. Resist the urge to stir at first, THEN stir and simmer it for five minutes.

  • When you've stopped salivating, add a scoop of ice cream (we like the 'smooth vanilla' variety from Swedish Glace) to a square of the pudding, pour over some sauce and serve.