The Ultimate Vegan Sticky Date Pudding Recipe with Luscious Dairy-Free Caramel Sauce

Prepare to be captivated by this incredible Dairy-Free, Egg-Free, and Vegan Sticky Date Pudding recipe – a timeless favorite that promises pure delight. The exquisite combination of warm, moist, and perfectly sticky date puddings crowned with a rich, sweet, and utterly decadent dairy-free caramel sauce is an experience truly to die for. This plant-based twist on a classic dessert ensures everyone can enjoy a slice of pure comfort.

Caramel Sauce poured over a Vegan Sticky date Pudding.

Why You’ll Adore This Vegan Sticky Date Pudding Recipe

Sticky Date Puddings have long been celebrated as a quintessential dessert, a guaranteed hit at any gathering, from intimate dinner parties to festive holiday feasts. Their allure lies in their irresistibly moist cake texture, perfectly complemented by a rich, sweet, and comforting caramel sauce. This particular recipe elevates that classic indulgence by making it accessible to everyone, regardless of dietary preferences or restrictions.

What makes this recipe truly special is its commitment to inclusivity. These delightful individual puddings are crafted entirely without dairy or eggs, making them perfect for your vegan guests, those with allergies, or anyone looking to enjoy a lighter, plant-based treat. Despite being dairy-free and egg-free, these puddings lose none of their traditional charm and luxurious texture.

The puddings themselves cleverly rely on the natural sweetness of dates, allowing for a reduced sugar content in the cake base. This makes them a surprisingly “healthy” sticky date pudding option, focusing on whole food ingredients. However, we certainly don’t skimp on the indulgence! The accompanying vegan caramel sauce, made with rich brown sugar and creamy coconut cream, delivers all the luscious sweetness and depth of flavor you could possibly crave, balancing the natural fruitiness of the dates with a classic caramel finish.

Imagine serving a warm, spiced dessert that caters to all your guests, leaving everyone satisfied and impressed. This vegan sticky date pudding is not just a dessert; it’s a statement that deliciousness knows no dietary bounds.

The Origins of Sticky Date Pudding

Sticky Date Puddings are widely recognized as the Australian and New Zealander rendition of the beloved British (or some say Scottish) Sticky Toffee Puddings. At its heart, it’s a wonderfully light yet moist sponge-like cake, traditionally infused with chopped dates and generously drenched in a warm sauce – be it Caramel Sauce, Butterscotch Sauce, or Toffee Sauce. The dessert’s rich history traces back to the UK, where sticky toffee pudding became a household favorite, particularly as a comforting winter warmer.

While the traditional version often features butter and eggs, the core concept of a date-infused sponge and a lavish sauce remains. Our vegan sticky date pudding recipe beautifully captures this essence, offering all the nostalgic flavors and textures in a modern, plant-based format. It’s a testament to how classic desserts can be adapted and reinvented to suit contemporary dietary needs without sacrificing an ounce of their beloved appeal. Whether you call it sticky date or sticky toffee, the result is the same: an irresistible dessert that brings warmth and joy with every bite.

Vegan Puddings on a plate over a wooden board.

Key Ingredients for Our Vegan Sticky Date Puddings

While classic sticky date puddings typically rely on eggs and butter for their signature sponge-like texture, this innovative Vegan, Eggless version achieves the same delicious results using clever plant-based alternatives. The star of the show remains the naturally sweet and fibrous Dates, which are pureed to form the moist base of our puddings. For richness and moisture, we turn to Coconut Oil, a fantastic neutral-flavored oil that performs beautifully in baking. A good quality Plant-Based Milk of your choice (soy, almond, oat, or even cashew milk) contributes to the pudding’s tender crumb and helps to hydrate the dates.

Beyond these core vegan substitutions, this Sticky Date Pudding Cake also incorporates Almond Meal (or almond flour) to impart an extra layer of softness and a delicate nutty flavor, enhancing the overall texture. A touch of Vanilla Extract elevates the sweet notes, while a thoughtfully chosen blend of Spices – including Cinnamon, Nutmeg, and Ginger Powder – adds a comforting warmth that perfectly complements the rich sweetness of the dates. These ingredients harmoniously blend to create a perfectly spiced, incredibly moist, and wonderfully sweet cake, ideal for serving warm, especially during cooler months or as a festive treat.

To create these delightful Vegan Sticky Toffee Puddings with Dates, here’s a detailed look at what you will need (specific quantities can be found in the recipe card below):

Pitted Dates: The cornerstone of this dessert, providing natural sweetness and incredible moisture.
Plant-Based Milk: I find Soy Milk works wonderfully, but feel free to use your preferred variety like almond, oat, or coconut milk.
Baking Soda (Bicarbonate of Soda): Crucial for helping the dates break down and contributing to the pudding’s rise and tender texture.
Coconut Oil: A fantastic dairy-free fat that adds richness. Ensure it’s melted and slightly cooled. Any neutral-flavored oil can be substituted.
Vanilla Extract: Enhances the overall sweet and aromatic profile.
All-Purpose Flour: Provides structure to the puddings.
Almond Meal (or Almond Flour): Adds a lovely tenderness and subtle nutty flavor, making the puddings extra soft.
Baking Powder: Works with baking soda to give the puddings a light and airy lift.
Cinnamon Powder, Nutmeg Powder, Ginger Powder: This warming spice blend is essential for the classic sticky date flavor profile. Adjust to your preference.
Salt: A pinch of salt balances the sweetness and enhances all the flavors.

A pro tip: While I’ve used plant-based milk to soak the dates, don’t hesitate to experiment! Warm Water, Coffee, or even a robust Tea can also be used, each imparting a subtle yet unique flavor twist to your puddings. Coffee, for example, can deepen the overall richness!

Eggless Pudding with Vegan Caramel Sauce poured over.

Crafting Your Delicious Vegan Sticky Date Puddings

Whether you’re making the vegan version or a traditional one, the process for creating this beloved dessert generally follows a similar, straightforward path. To achieve these wonderfully moist and flavorful Dairy-Free Sticky Date Puddings, there are three key stages to master:

1. Preparing the Dates for the Perfect Base

The first crucial step is to properly prepare the dates. This is essential for achieving that beautifully smooth and integrated texture in your puddings. Begin by roughly chopping your pitted dates and placing them in a heat-proof bowl. The magic ingredient here is Baking Soda! Sprinkle it over the dates, then pour over your chosen warm liquid (plant-based milk, water, coffee, or tea). The warm liquid, combined with the baking soda, works wonders to soften the dates and begin the breakdown process. Allow this mixture to sit and soak for at least 30 minutes. During this time, the dates will transform, becoming incredibly tender and ready to easily blend with the other ingredients.

2. Blending the Wet Ingredients into a Smooth Purée

For the second step, you’ll need a food processor or a high-powered blender to transform the softened dates into a luscious purée. Transfer the soaked dates and their liquid into the food processor, along with the melted Coconut Oil and Vanilla Extract. Process until the mixture is thick and mostly smooth. The degree to which you process the dates is a matter of personal preference. I, for one, enjoy leaving a few small, un-processed pieces of date in the mix. These little pockets of tender date add a delightful textural contrast to the otherwise smooth pudding, enhancing the overall eating experience. However, if you prefer a perfectly uniform pudding, continue to blend until entirely smooth.

3. Combining Wet and Dry Ingredients for the Batter

The final step involves incorporating all the dry ingredients into your date purée. In a separate bowl, sift together the all-purpose flour, almond meal, baking powder, and your aromatic blend of cinnamon, nutmeg, and ginger powder, along with a pinch of salt. Gently fold these dry ingredients into the date mixture. There’s no need for vigorous whisking here; the goal is simply to combine all the ingredients until just incorporated. Overmixing can lead to a tougher pudding, so mix only until no streaks of dry flour remain. This careful approach ensures your vegan sticky date puddings remain incredibly moist and tender.

Baking Your Delectable Desserts

When it comes to baking these individual vegan sticky date puddings, the choice of pan can truly enhance the presentation and enjoyment. I personally love using a Mini Bundt Cake Pan. The charming hole in the middle of these pans creates a natural ‘well’ that is absolutely perfect for cradling a generous pool of the warm caramel sauce – a truly aesthetic and delicious touch! If you don’t have a mini Bundt pan, fear not! A standard Muffin or Cupcake Pan, or even small ramekins, will work just as wonderfully.

Regardless of the pan you choose, it is absolutely crucial to generously grease and lightly flour the cavities before you fill them with the cake batter. This step is especially vital with Bundt pans, which have intricate designs, but it’s important for any pan. Given that these puddings are inherently soft and sticky (as their name suggests!), proper greasing and flouring are your best defense against them clinging to the pan. A thorough preparation ensures they release cleanly and beautifully, preserving their perfect shape and texture.

When filling your chosen pans, remember not to fill them all the way to the top. The puddings will rise a fair bit as they bake, thanks to the leavening agents. Aim for about three-quarters full. If, after baking, some of your puddings rise a little unevenly at the bottom, don’t worry at all! This is common. Simply use a serrated knife to carefully trim the bottom flat, creating a neat and stable base for serving. Bake these delightful treats until golden brown and a skewer inserted comes out clean, usually around 15-20 minutes, then let them cool slightly before inverting and serving warm with that irresistible caramel sauce.

Close up on the vegan sticky toffee puddings on a plate.

Creating the Perfect Vegan Caramel Sauce Topping

A sticky date pudding isn’t complete without its iconic luscious sauce, and this recipe delivers a spectacular Vegan Caramel Sauce that’s not only dairy-free but incredibly versatile. If you’ve been searching for a sticky date pudding sauce without cream, or indeed, any general non-dairy caramel sauce, you’ve hit the jackpot! This coconut cream-based caramel is so rich and flavorful, it stands proudly alongside traditional versions.

I’ve had vegan relatives tell me they’ve enjoyed leftovers of this very Brown Sugar Caramel Sauce drizzled over their morning coffee – a testament to its deliciousness and adaptability! It’s perfect not just for puddings, but also for ice cream, pancakes, or even as a dip for fruit.

To create this simple yet exquisite Vegan Caramel Sauce, you’ll only need three fundamental ingredients:

Brown Sugar: Provides a deep, molasses-rich sweetness that is characteristic of a good caramel.
Coconut Cream: The magic ingredient that replaces dairy cream, giving the sauce its incredible richness and smooth texture. Ensure you use full-fat coconut cream, not coconut milk, for the best results.
Salt: (Optional but highly recommended!) A pinch of salt transforms this into a delectable salted caramel, perfectly balancing the sweetness and enhancing the overall flavor profile.

Traditionally, caramel is often made using the “dry method,” where sugar is melted alone in a pot before dairy cream is added. However, when working with brown sugar, this method can be a bit tricky, as brown sugar tends to burn much more quickly. To ensure a foolproof and stress-free experience, we employ a different, much safer method for this vegan caramel sauce.

Here, the Brown Sugar, Coconut Cream, and Salt are all combined and cooked together in a pot right from the start. Does this alter the final taste or texture? Absolutely not! The end result will be just as glossy, thick, and delicious as a caramel made with the dry method. The only difference is that it will take a little longer for the liquid to evaporate and for the sugar to fully melt, cook, and reach that perfect caramel consistency. This longer, gentler cooking process significantly reduces the risk of burning your sugar, saving you from having to start all over again! Expect to stir and simmer for about 15-20 minutes on the stove to achieve that ideal, thick, and wonderfully glossy texture.

Date Pudding with Caramel Sauce in the background.

Recipe FAQs for Vegan Sticky Date Puddings

How do you thicken sticky date sauce?

There’s no need for additional thickeners or starches when making this vegan caramel sauce. The thickening process happens naturally as the liquids (from the coconut cream) evaporate during cooking, and the brown sugar melts and caramelizes. Initially, it might seem quite liquidy, but patience is key! Simply leave it on the stove over medium heat, stirring occasionally, and allow it to simmer. As the water content reduces, the sugar syrup will concentrate and begin to thicken beautifully on its own. You’ll know it’s ready when it coats the back of a spoon and has a glossy, rich appearance. If you’re unsure, remember it will thicken further as it cools.

Do sticky toffee puddings need to be refrigerated?

For immediate enjoyment or serving within 24 hours, the baked sticky date puddings can be stored at room temperature in an airtight container to maintain their moisture. However, if you’re making them in advance and plan to serve them more than a day later, it is best to refrigerate them to preserve their freshness and prevent spoilage. The Vegan Caramel Sauce, once made, should always be stored in an airtight container in the fridge. It can last for over a week when properly refrigerated, ready to be reheated and drizzled over your puddings at a moment’s notice.

How long can you keep the cakes?

To ensure optimal freshness and taste, if the puddings are not served within 24 hours, they should be stored in the refrigerator. They can be made a couple of days in advance, and I recommend consuming them within 2 to 3 days of baking. Beyond this period, while still safe to eat, their texture may start to become a bit drier, diminishing that lovely moist quality. For longer storage, these puddings freeze exceptionally well! You can keep them in the freezer for up to 2 to 3 months. To thaw, simply transfer them to the refrigerator overnight, or gently reheat them directly from frozen. Place them in the oven for about 10-15 minutes at a low temperature (around 160°C/325°F) or microwave until soft and warm throughout. Serve immediately with warm caramel sauce for the best experience.

How to reheat the mini cakes

Since these delicious vegan cakes can be prepared in advance, you might wonder, “Can I reheat sticky toffee pudding?” The answer is a resounding YES! Reheating these vegan sticky date puddings is incredibly easy and brings back their comforting warmth and moist texture. For a quick reheat, I usually place them in the microwave for approximately one minute per pudding, or a little longer if reheating multiple at once, until they are warm and tender. Alternatively, you can reheat them in a preheated oven at about 160°C (325°F) for 5 to 10 minutes. It’s important to keep a close eye on them when reheating in the oven to prevent them from drying out. The goal is to warm them through without overcooking. Once perfectly warm, they’re ready to be topped with the hot caramel sauce and enjoyed.

One sticky date pudding on a wooden plate.

More Delicious Vegan Desserts to Explore

If you’ve loved this vegan sticky date pudding, you’re in for a treat! The world of plant-based desserts is vast and incredibly satisfying. Here are some more irresistible vegan sweet treats you might enjoy:

Easy Vegan Lemon Tart
Vegan Carrot Cake Muffins
No Bake Peanut Butter Cookies (Vegan + GF)
Vegan Chocolate Chip Cookies (GF) from This Healthy Kitchen
Vegan Chocolate Cake from Make it Dairy Free
Vegan Banana Bread
Coconut Panna Cotta with Strawberry Sauce
Vegan Chocolate Mousse
Eggless Meringue Cookies with Aquafaba
Chocolate Peanut Butter Balls

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Recipe: Vegan Sticky Date Puddings

Vegan Sticky Date Puddings

This Dairy-Free, Eggless and Vegan Sticky Date Puddings Recipe topped with Caramel Sauce is an all time favourite: a moist and decadent warm vegan dessert!

Servings: 9 Puddings

Author: Sylvie

Prep Time	20 mins
Cook Time	40 mins
Soaking Time	30 mins
Total Time	1 hr 30 mins

Print Recipe

Ingredients

Vegan Sticky Date Puddings

1 cup (140gr) Pitted Dates
3/4 cup (180ml) Plant-Based Milk
1 teasp. Baking Soda
1/2 cup (120ml) Coconut Oil (melted)
1/2 teasp. Vanilla Extract
1/2 cup (75gr) Plain / All-Purpose Flour
1/4 cup (25gr) Almond Meal (or almond flour)
1/2 teasp. Baking Powder
1/2 teasp. Cinnamon Powder
1/4 teasp. Nutmeg Powder
1/2 teasp. Ginger Powder
1/2 teasp. Salt

Vegan Caramel Sauce

1/2 cup (100gr) Brown Sugar
1/2 cup (120ml) Coconut Cream (full-fat)
1/4 teasp. Salt (optional, but recommended for salted caramel)

Instructions

Vegan Sticky Date Puddings

Roughly chop the Pitted Dates and place them in a heat-proof bowl. Sprinkle the Baking Soda over the dates, then pour over the warm Plant-Based Milk. Set aside for 30 minutes to soften (see Note 1 below).
Preheat your oven to 180°C/350°F. Generously grease your Mini Bundt Pan (or your chosen small cake pan) with Coconut Oil and dust lightly with flour. Tap the pan upside-down to remove any excess flour (see Note 2 below).
Transfer the soaked dates (with their liquid) into the bowl of your Food Processor along with the melted Coconut Oil and Vanilla Extract. Process until thick and smooth, or leave a few small chunks for texture, as preferred (see Note 3 below). Pour the mixture into a separate large bowl.
Sift in all the dry ingredients: Plain Flour, Almond Meal, Baking Powder, Cinnamon Powder, Nutmeg Powder, Ginger Powder, and Salt. Gently mix all the ingredients until just combined. Be careful not to overmix.
Pour the batter into the prepared pans, filling them about 3/4 of the way up. The puddings will rise during baking.
Bake for 15 to 20 minutes, or until a skewer inserted into the center comes out clean. Leave to cool down in the pan for about 10 minutes, then carefully flip the pan to release the puddings.

Vegan Caramel Sauce

While the puddings are baking, begin preparing the caramel sauce.
Place the Brown Sugar, Coconut Cream, and Salt in a small pot. Begin by melting the sugar on low heat, stirring constantly. Once the sugar has dissolved, increase the temperature to medium and bring the mixture to a gentle simmer. Let it cook, stirring occasionally, until it thickens and becomes glossy (see Note 4 below).
Remove the sauce from the heat once it reaches a rich, thick, and glossy consistency.
Serve the Sticky Date Puddings warm, generously drizzled with the warm Vegan Caramel Sauce. Enjoy!

Notes

The Baking Soda plays a vital role in helping to break down the dates and ensure they blend smoothly, contributing to the puddings’ light texture. It’s important to allow the dates to soak for at least 30 minutes.
It is absolutely crucial to grease and flour your baking pan thoroughly. These puddings are wonderfully moist and sticky, and a well-prepared pan will ensure they release easily without sticking. Don’t skimp on this step, especially with intricate Bundt pans.
For an added layer of texture, you can choose to leave a few small, unprocessed pieces of date in the mixture. Alternatively, blend until completely smooth if you prefer a uniform consistency. Both options yield delicious results!
Patience is key for the caramel sauce! It will take approximately 15-20 minutes for the caramel to thicken properly as the liquid evaporates. Keep an eye on it and stir occasionally to prevent burning. The sauce will continue to thicken slightly as it cools.

Nutrition (per serving)