Chocolate Sticky Toffee Pudding

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This dessert combines the gooey, moist texture of sticky toffee pudding with rich chocolate flavor. My recipe is egg-free and dairy-free, and the best part is it’s super simple to make.

We start by making a gooey date paste for that wonderfully soft texture. Using dark chocolate and brown sugar, it has a decadent, rich flavor. It’s paired with an indulgent chocolate sauce that soaks through the sponge for an unbeatable gooey texture. Serve with ice cream or custard for an irresistible treat!

Chocolate Sticky Toffee Pudding

Course Dessert



  • 1 cup pitted dates chopped
  • 1 cup boiling water
  • 1 tsp baking soda
  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • ¼ cup dark brown sugar
  • ¼ cup dark cocoa powder
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup unsweetened applesauce
  • ¼ cup melted coconut oil or vegetable oil
  • ½ cup plant-based milk almond, soy, or oat
  • 1 tsp vanilla extract

Toffee Sauce:

  • ½ cup light brown sugar
  • ¼ cup dairy-free butter
  • ½ cup canned coconut milk full-fat
  • 1 tsp vanilla extract
  • Pinch of salt


Prepare the Pudding:

  • Preheat your oven to 350°F (175°C).
  • Grease an 8×8-inch baking dish or a similar-sized pan.
  • Place the chopped dates in a bowl and cover with boiling water. Stir in the baking soda and let it sit for 10 minutes to soften.
  • In a large bowl, whisk together the flour, granulated sugar, dark brown sugar, cocoa powder, baking powder, and salt.
  • In another bowl, mix the applesauce, melted coconut oil, plant-based milk, and vanilla extract.
  • Add the wet ingredients to the dry ingredients and mix until just combined.
  • Stir in the softened dates along with their soaking liquid.
  • Pour the batter into the prepared baking dish and spread evenly.


  • Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is firm.

Prepare the Toffee Sauce:

  • While the pudding is baking, make the toffee sauce.
  • In a saucepan, combine the light brown sugar, dairy-free butter, and coconut milk.
  • Heat over medium heat, stirring constantly, until the mixture comes to a boil.
  • Reduce heat and simmer for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
  • Remove from heat and stir in the vanilla extract and a pinch of salt.


  • Once the pudding is done, let it cool for 10 minutes in the pan.
  • Poke holes all over the top with a skewer or fork.
  • Pour the warm toffee sauce over the pudding, allowing it to soak in.
  • Serve warm, optionally with dairy-free ice cream or coconut whipped cream.


  • Dates: Medjool dates are preferred for their natural sweetness and softness. If using another variety, ensure they are soft and pitted.
  • Coconut Milk: Full-fat coconut milk gives the toffee sauce a rich and creamy texture.
  • Baking Dish: For a thicker pudding, use a smaller baking dish. Adjust baking time as needed.

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