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Vegan Sticky Toffee Pudding


For the cake

  • 50 g vegan margarine
  • 40 g sugar
  • 100 g pitted dates
  • 125 ml plant milk
  • 1 tsp vanilla extract
  • 80 g plain flour
  • 1 tsp baking powder


  • 40 g caramel protein powder If not using, you may need to add 20-40g of extra plain flour, depending on the consistency

For the sauce

  • 100 g pitted dates
  • 100 ml plant milk
  • 1/4 tsp sea salt
  • 1 tsp smooth peanut butter


To make the sauce

  • Place all of the ingredients in a blender and whizz until smooth. Taste and add more salt if required.

For the cake

  • Preheat the oven to 180C | Gas mark 4.
  • Grease 4 ramekins and set aside.
  • In a mixing bowl, cream the sugar and butter until light and fluffy.
  • Chop the dates as finely as possible, then place in a saucepan together with the milk and vanilla extract. Simmer over low heat for around 5 minutes, stirring constantly until the dates soften and break apart.
  • Take off the heat and let the mixture cool for 2-3 minutes, then add it to the butter and sugar mixture and stir to combine. Sift in the flour, protein powder (if using) and baking soda and mix well.
  • Divide the mixture between the four ramekins and bake in the middle of the oven for approximately 20 minutes. Serve warm.