Vegan Sticky Toffee Pudding

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Cake soaked in a toffee-caramel sauce... What's not to love?!



100g Vegan butter
200g Dates pitted & finely chopped
200ml Almond milk
1 teaspoon Vanilla extract
200g Self-raising flour
1 teaspoon Baking soda
100g Walnuts chopped


100g Vegan butter
200g Light brown sugar
50g Almond milk
1 teaspoon Vanilla extract



Preheat the oven to 180C and line a cake tin with baking paper. Place the butter and sugar into a large mixing bowl and combine.

Tip the chopped dates into a saucepan along with the milk and vanilla, simmer for 3 - 5 minutes, stirring constantly and crushing the dates until they break apart and become soft.

Add the date mixture to the butter and sugar mixture and combine. Add the flour, baking soda and chopped walnuts and stir to combine. Pour the mixture into the prepared pan, smooth out and bake for 30 minutes or until baked through.

Once the cake is cool, pierce all over with a toothpick to allow the sauce to soak into the pudding.


Add the butter, sugar, milk and vanilla to a clean saucepan, heat on medium-high until the butter is melted and the sugar is dissolved. Bring to a very gentle simmer and leave for 5 minutes without stirring. Stir the sauce thoroughly then pour half over the pudding using a spoon to help spread it out.

Serve with the remaining sauce and vegan ice cream!

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