Sticky Toffee Pudding.

Since being gluten free & now vegan this is one pudding that I have missed the most, the thought of the rich dark pudding invokes many a memory for me, countless meals in a little forest pub in the winter when I was little girl with a glass of lemonade sat by a roaring fire to warm up after a long walk with my family.

So I thought it was about time I made a vegan/gluten free version.

You will love this cake and it is perfect for holiday season and despite the sponge being rich its very light and moist.

I only use medjool dates, even in cooking as no other date can compare to the medjools rich Carmel sweetness, but you can use any dates you like as we do soak them to make them soft and plump.


For the sponge,

  • 350ml plant milk, you can use any milk you like almond, soya, I used coconut milk
  • 200g Dates
  • 1 Tsp Bicarbonate of soda
  • 120g Vegan butter
  • 120g Soft brown sugar
  • 220g Self raising gluten free flour
  • 1 Tsp Gluten free baking powder
  • ¼ Tsp Ground Nutmeg
  • ½ Tsp Ground Cinnamon
  • ½ Tsp Ground ginger
  • ½ Tsp Vanilla extract

For the toffee sauce,

  • 110g Golden syrup
  • 200g Soft brown sugar
  • 150g Vegan butter
  • 225ml Soya cream
  • 1 Tsp Vanilla bean paste
  • 2 Tsp Corn flour mixed into a paste with a 4 Tsp cold water

Pre heat your oven to 375°F/190°C or Gas mark 5 & line a square 20cm/20cm cake tin, I use my trusted brownie tin, 


  1. Remove the stones and chop all your dates into chunks and place them in a small saucepan with your plant milk and simmer on a low heat until the dates are soft and sticky.

Do not let the milk get too hot.

  1. While the dates are simmering, in a bowl beat your butter and brown sugar until its light and fluffy put this to one side.
  2. In another bowl Sift all your dry ingredients together (not the bicarbonate of soda).
  3. Once your dates are lovely and soft add the bicarbonate of soda to the warm milk and mix, pour this over your butter and sugar and mix well,
    (if your milk is too hot let it cool for 5 minutes before you pour it over your butter/sugar mix)
  4. Now fold in the dry ingredients and pour the batter into the lined cake tin and bake for 25/30 minutes or until its golden brown and a tooth pick comes out the middle clean.
  5. Once baked allow the cake to cool and cut into portions.

 For the sauce:

  1. In a saucepan add your butter, sugar & golden syrup and bring the mix to the boil and simmer for 4-6 minutes.
  2. Let the sauce cool for 3 minutes and add the cream & cornflour mix and heat gently to allow the sauce to thicken.
  3. Pour over your cake and serve, you can also serve with a few scoops of vegan ice cream too.

You can warm the cake in the microwave for 15-20 seconds before serving.

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