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Gluten-Free and Vegan Sticky Toffee Pudding

Who doesn't love sticky toffee pudding? With its toffee, gooey goodness and best of all this recipe is vegan & GF! The best thing about this dessert is it's so simple to make, and made in one bowl. What's not to love?
Prep Time15 mins
Cook Time30 mins
Course: Dessert
Cuisine: British
Keyword: Gluten-Free, sticky toffee pudding, vegan, vegan dessert
Servings: 6 people
Calories: 335kcal
Author: Cara


For the cake:

  • 130 g pitted dates
  • 6 tbsp water
  • 250 ml plant-based milk we used oat milk
  • 1 tsp baking soda
  • 65 g brown sugar
  • 65 g vegan butter
  • 160 g gluten-free self-raising flour
  • 1 tsp cinnamon

For the sauce:

  • 40 g golden syrup
  • 150 g brown sugar
  • 85 g vegan butter


  • Preheat the oven to 180C. Grease 6 pudding moulds with coconut oil.
  • Add the dates, water and milk to a large saucepan and simmer on a medium heat, until the dates have softened. Remove from the heat, add baking soda and mix, let cool.
  • In a large mixing bowl, cream together the brown sugar and vegan butter until smooth and creamy. Slowly add in the date mixture and mix until combined.
  • Sieve the flour and cinnamon and mix. Transfer into the moulds equally.
  • Bake for 20-25 minutes, until cooked and a skewer comes out clean.
  • Whilst in the oven, prepare the sauce by adding syrup, sugar and butter into a saucepan to heat, simmer for 5 minutes.
  • Poke a couple holes on top of each pudding and pour in a little sauce, this will soak the inside of the pudding. Flip the puddings onto plates and cover with sauce and a nice scoop of ice cream.