Think Jamaican Ginger Cake Meets Sticky Toffee Goodness
Sticky. Spiced. Saucy. Vegan. This Vegan Sticky Toffee Pudding is everything you didn’t know your sweet tooth needed. Imagine that deep molasses richness, the bold warmth of ginger, and a toffee sauce so silky it should have a theme song. Oh, and did we mention the rum?
It’s giving Sunday dessert with Caribbean soul. It’s giving “I made this, but no—you can’t have seconds.” Whether you serve it warm with vegan vanilla ice cream or drizzle that glossy sauce straight from the pan, one bite in and you’ll understand why this one’s pure indulgence with plant-based power.
Ingredients
For the Sponge
- 185g chopped dried pitted dates
- 200ml boiling water
- 1 tsp bicarbonate of soda
- 60g dark muscovado sugar
- 50g molasses
- 150g plain flour
- 2 tsp baking powder
- 1 tsp ground ginger
- 40 ml unsweetened dairy-free milk (e.g., soy)
- 20ml Mount Gay rum (or rum of choice)
- Pinch of salt
- 80ml neutral oil (e.g., vegetable)
Note: If you’re alcohol-free, swap the rum for an extra 20ml of milk (use 60ml total).
For the Toffee Sauce
- 150ml vegan Elmlea cream
- Splash of vanilla extract
- 80g vegan butter
- 110g light brown soft sugar
- 1 tbsp molasses
- Optional: splash of Mount Gay rum
Step-by-Step Instructions
Step 1: Prep & Soak
- Preheat oven to 160°C fan / 350°F.
- Grease a square baking dish (8–9 inch).
- In a blender, combine chopped dates and bicarb soda.
- Pour in 200ml boiling water, stir, and soak for 15 mins.
Step 2: Blend the Wet
- Add oil, dairy-free milk, rum, sugar, and molasses to the date mixture (don’t drain!).
- Blend until smooth, making sure no chunks of date remain.
Step 3: Combine & Bake
- In a bowl, sift flour, baking powder, ginger, and salt.
- Pour in the blended mix and stir gently until smooth—don’t overmix.
- Transfer to your greased dish and bake for 20–30 minutes, or until a skewer comes out clean. (I baked mine for 24 mins—it was perfect.)
Step 4: Make the Sauce
- In a saucepan on low heat, melt vegan butter, brown sugar, and molasses. Stir until smooth.
- Add a splash of rum, then whisk in the vegan cream and vanilla. Simmer gently and remove from heat. Optional: add a pinch of salt for balance.
Step 5: Drizzle & Serve
Cool another 20 mins, then slice and serve warm with ice cream and extra sauce on top.
Let the baked pudding cool for 15 minutes. Prick the top with a fork, then pour over ¼ of the toffee sauce.
About the Creator
This mouthwatering dessert was crafted by BIG EATWITHEBS, the flavor queen herself. Known for turning up the heat on plant-based recipes, Ebs serves looks, laughs, and lick-the-plate dishes on TikTok that keep us all hungry for more. Follow her delicious adventures on TikTok: @eatwithebs
BIG EATWITHEBS | @eatwithebs