Warm, comforting, and oh-so-delicious, this sticky toffee pudding is a real treat. The moist, tender cake is soaked in a rich espresso toffee sauce, making it perfect for coffee lovers. With gooey Medjool dates adding a touch of sweetness, this dessert is simply irresistible.
This traditional British dessert features a soft and sweet sponge cake made with brown sugar and pureed dates. It’s drenched in a buttery toffee sauce with a hint of espresso, creating a rich and luscious treat that’s sure to satisfy your sweet tooth.
This warm, comforting, sticky, and absolutely delicious dessert features a tender and moist sponge soaked in an indulgent espresso toffee sauce, made with gooey Medjool dates and notes of coffee. It’s a classic British dessert perfect for coffee lovers.
Vegan Sticky Coffee Toffee Pudding
This Sticky Coffee Toffee Pudding features a moist, tender sponge sweetened with brown sugar and pureed dates, soaked in a buttery espresso toffee sauce for a rich and luscious dessert.
Sticky Coffee Toffee Pudding
Ingredients
Date Sponge:
- 1 cup pitted Medjool dates chopped
- 1 cup boiling water
- 1 tsp baking soda
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- ½ cup light brown sugar
- ¼ cup granulated sugar
- ½ cup dairy-free butter melted
- 1 tsp vanilla extract
- 1 cup plant-based milk almond, soy, or oat
Espresso Toffee Sauce:
- 1 cup light brown sugar
- ½ cup dairy-free butter
- ½ cup canned coconut milk full-fat
- 1 tbsp instant coffee granules dissolved in 1 tbsp hot water or 1 shot of espresso
Instructions
Prepare the Date Sponge:
- Preheat your oven to 350°F (175°C).
- Grease and line an 8-inch square baking dish with parchment paper.
- Place the chopped dates in a bowl and pour the boiling water over them. Stir in the baking soda and let it sit for 10 minutes until the dates are soft.
- In a large bowl, whisk together the flour, baking powder, ground cinnamon, and salt.
- In another bowl, mix the light brown sugar, granulated sugar, melted dairy-free butter, vanilla extract, and plant-based milk until smooth.
- Add the softened dates along with the soaking liquid to the wet ingredients and blend with an immersion blender until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes.
Prepare the Espresso Toffee Sauce:
- In a medium saucepan, combine the light brown sugar, dairy-free butter, and canned coconut milk.
- Heat over medium heat, stirring constantly until the mixture comes to a boil.
- Reduce the heat and simmer for 2-3 minutes, until the sauce thickens slightly.
- Stir in the dissolved coffee granules or espresso and mix until well combined.
Assemble the Pudding:
- Poke holes all over the surface of the warm sponge with a skewer or fork.
- Pour the warm espresso toffee sauce evenly over the sponge, allowing it to soak in.
- Let the pudding sit for a few minutes to absorb the sauce.
Serve:
- Serve the sticky coffee toffee pudding warm, with a scoop of dairy-free ice cream or a dollop of dairy-free whipped cream if desired.
- Enjoy the gooey, sweet, and comforting flavors of this delicious dessert!
Notes
- Medjool Dates: Ensure the dates are soft and fresh for the best texture and flavor.
- Coconut Milk: Full-fat coconut milk provides the richness needed for the toffee sauce.
- Serving: This pudding is best enjoyed warm and fresh, but can be reheated in the microwave for a gooey treat later.