Description
This vegan Apple Sticky Toffee Pudding reinvents a classic dessert into a cozy fall treat. Featuring a warm cinnamon sponge cake sweetened with dates and brown sugar, it’s studded with tender apples and soaked in a rich, irresistible cinnamon toffee sauce. Perfect for a comforting dessert that’s both dairy-free and plant-based.
Ingredients
Date Mixture
- 1 cup (225g) pitted medjool dates, chopped
- 1 ⅓ cup (300g) dairy-free milk
- ½ cup (115g) vegan butter, chilled
- 2 x (~275g) peeled and chopped small apples, weighed after peeling
Pudding
- 1 ½ cup (190g) all-purpose plain flour, spoon and levelled
- ½ cup (100g) packed light brown sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda (bicarbonate of soda)
- 1 teaspoon ground cinnamon
- ½ teaspoon salt (if using unsalted butter or oil)
Sticky Toffee Sauce
- 1 ½ cup (340g) dairy-free cream
- ¾ cup (150g) packed light brown sugar
- ⅓ cup (75g) vegan butter
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Instructions
- Make the date mixture: Add the chopped dates and dairy-free milk to a large saucepan over medium heat. Cook for 5-10 minutes until the dates are very soft, then remove from heat. Blend the mixture with a stick blender, food processor, or mash with a fork if you prefer some date chunks. Stir in the chilled vegan butter and apple pieces until the butter melts. Let the mixture cool to warm or room temperature.
- Make the pudding: Preheat oven to 180°C (350°F). Line an 8-inch square baking pan with parchment paper or grease 12 individual pudding molds or a 12-cup muffin tray. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Fold in the cooled apple-date mixture until just combined. Scoop batter into prepared pan or molds and smooth the surface.
- Bake the pudding: If using a square pan, bake for 42-47 minutes. For individual molds, bake 30-35 minutes. The pudding is done when a toothpick inserted into several spots comes out clean. Transfer to a cooling rack.
- Make the toffee sauce: While pudding bakes, combine dairy-free cream, brown sugar, and vegan butter in a large saucepan over medium heat. Melt the butter, then simmer for 5-10 minutes until golden brown, adjusting time for preferred sauce thickness.
- Serve and store: When pudding is warm, prick surface with a toothpick and pour ½ cup toffee sauce over the top (about 1 tablespoon per individual pudding). Cut into slices if baked in a pan. Serve warm, drizzled with remaining sauce and optionally with vegan vanilla ice cream or dairy-free custard. Store leftovers separately in airtight containers in the fridge for 3-5 days and reheat before serving.
Notes
- Dried dates can be used but add extra milk to soften the mixture.
- Vegan block or spreadable butter works; neutral oil is a good alternative for the pudding.
- Coconut sugar or granulated sugar can replace brown sugar, but flavor depth may vary.
- For the sauce, use vegan double cream, pouring cream (like Oatly), or coconut cream depending on availability.
