Sticky Toffee Pudding Cake

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This vegan Sticky Toffee Pudding Cake has a rich, sweet and moist sponge filled with sticky dates to give a succulent dessert-cake that is topped with a creamy toffee sauce on serving. This beautifully soft cake is made using a traditional and highly popular recipe from my parents’ restaurant many moons ago, veganised to give a delicious dessert without the need for dairy or eggs.

When this beauty is in the oven it gives off an incredible caramel aroma during baking!

This recipe makes a large cake so we recommend making this cake in a deep cake tin, such as a springform or a bundt tin like we used here. Serve it in slices drizzled with our simple 2-ingredient toffee sauce and if you’re feeling extra fancy – a scoop of vegan vanilla ice cream!

A vegan sticky toffee pudding cake on a glass cake stand with toffee sauce being drizzled from a spoon on top  

This Sticky Toffee Pudding Cake is:

Sweet and soft

Beautifully moist

Filled with sticky dates

Richly flavoured with tones of caramel and toffee

And served with a simple 2-ingredient toffee sauce.

I hope you LOVE this recipe – be sure to tag me on Instagram when you make it @aveganvisit 🙂

A pretty vegan bundt cake cut into slices on vintage tea plates

The Video Recipe:

The Sticky Toffee Pudding Cake Recipe:

A richly coloured sticky toffee pudding cake in the shape of a ring, sat atop a glass cake stand, with toffee sauce running down the sides.

Sticky Toffee Pudding Cake

This vegan Sticky Toffee Pudding Cake has a rich, sweet and moist sponge filled with sticky dates to give a succulent dessert-cake that is topped with a creamy toffee sauce on serving.
4.84 from 6 votes
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Course: Dessert, Sweet Treat
Cuisine: British
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Serves: 16
Calories: 499kcal
Author: Tara

Ingredients
  

For the cake:

  • 440 ml dairy free milk
  • 500 g dates (chopped (pitted weight)*)
  • 5 tsp instant coffee granules
  • 5 tsp bicarbonate soda
  • 1 tbsp vanilla essence
  • 200 g dairy free margarine
  • 375 g soft light brown sugar
  • 560 g self raising flour
  • 100 g coconut oil (liquid (melted and cooled to room temperature))

For the toffee sauce:

  • 150 g dairy free cream**
  • 150 g dark brown sugar

Instructions
 

For the cake:

  • Preheat the oven to 170°C fan (190°C conventional / 375°F / gas mark 5) and grease and line a large springform cake tin (20 cm / 8"). Alternatively you could use a bundt tin like we did here (ours was 25cm / 10" diameter).
  • Warm the dairy free milk in a saucepan until hot and then remove it from the heat.
    440 ml dairy free milk
  • To the saucepan add the chopped dates, coffee, vanilla and bicarbonate soda. Stir the mixture together - you should see it foam up a bit when the bicarb is added. Set this aside to let it cool slightly.
    500 g dates, 5 tsp instant coffee granules, 1 tbsp vanilla essence, 5 tsp bicarbonate soda
  • In a large mixing bowl cream the margarine and sugar until light and fluffy.
    200 g dairy free margarine, 375 g soft light brown sugar
  • Add the date and milk mixture from the saucepan, along with the flour and melted coconut oil. Stir the mixture until combined.
    560 g self raising flour, 100 g coconut oil
  • Transfer the mixture to the lined cake tin.
  • Bake until a skewer inserted into the centre of the cake comes out clean (be sure to take the skewer right to the bottom of the cake). This should be around 45-55 minutes depending on the depth of your cake tin. Our bundt cake took 55 minutes but we recommend testing with the skewer from 45 minutes onwards.

For the toffee sauce:

  • In a small saucepan melt together the sugar and cream over a medium heat for around 5 minutes until bubbling gently.
    150 g dark brown sugar, 150 g dairy free cream**
  • Remove the sauce from the heat and set it aside to cool slightly.
  • Serve your cake in generous slices with a drizzle of warm toffee sauce (and a scoop of vegan vanilla ice cream if you're going all out!).

Video

Notes

Vegan / Dairy Free / Egg Free / Nut Free
* Ideally use a gooey variety of date such as Medjool, Zamli or Deglet Nour
** Soya cream works well in this recipe. We'd recommend avoiding coconut cream because this can taint the flavour of the toffee sauce.
Recipe inspired by:  England, UK
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.

Nutrition

Calories: 499kcal | Carbohydrates: 82g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Sodium: 476mg | Fiber: 3g | Sugar: 52g | Net Carbohydrates: 78g
Have you tried this recipe?Tag @aveganvisit on Instagram or hashtag it #aveganvisit!
Tara

Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.