Dairy-Free, Egg-Free, Nut Free and suitable for Vegans and vegetarians
Indulgence knows no bounds when it comes to desserts, and our latest kitchen experiment has left us in a state of pure bliss. If you've ever doubted the possibility of a vegan, gluten-free sticky toffee pudding that tastes as good as the classic, think again! This recipe has quickly become a household favourite, and we can't wait to share the magic with you. It's perfect for those grey wintery days when you could do with a warm cuddle and are in need of a little comfort.
The Inspiration Behind the Creation
I have been watching a lot of cookery programmes lately (surprise, not!) and it seemed like every one was making one of these desserts - the classic sticky toffee pudding. I stared at the screen longingly and dribbling while also saddened that I wouldn't be able to eat any of it 😭. Have you ever found yourself in the same situation? Yearning for the classics that are made time and time again on these shows only to be met with the reality of our dietary restrictions? And then gracefully moving on, resigned to the fact that "it's just not for me"? Well no more! Staring at the screen, craving a sweet indulgence, I decided it was time to take matters into my own hands.
Dreamy Dessert
Armed with a packet of pitted dates and a determination to turn a dreamy dessert into a reality, I embarked on a baking adventure. Little did I know that this experiment would result in the best thing I've ever made! The kitchen was filled with the irresistible aroma of baking, and the first bite of the vegan, gluten-free sticky toffee pudding was nothing short of heavenly.
Tips for Success:
Blending Laughter: When blending the dates and milk, take extra care to prevent the mixture from spilling out. Trust me; a messy kitchen can lead to unexpected moments of joy and raucous laughter from unexpected kitchen helpers!
One-Bowl Wonder: Simplify your baking experience by making this delightful pudding in one bowl. Mix everything by hand for a hassle-free, no-fuss baking adventure.
Patience Pays Off: For an even more decadent experience, consider preparing the pudding 24 hours ahead of time. This allows all the flavours to infuse and marinate, resulting in a dessert that's worth the wait.
Ready, Set, Bake: The Recipe of Delight
Let's get those aprons on and dive into the magic of our Vegan, Gluten-Free Sticky Toffee Pudding:
Gluten-Free, Vegan Sticky Toffee Pudding Recipe
Ingredients:
Servings: 8 people
Toffee Sponge
200g pitted dates
1 tsp baking soda (gluten-free)
200ml boiling water
100ml plant milk - I used coconut milk
100g brown sugar
100g vegan butter (melted)
1 tsp vanilla extract
250g gluten-free self raising flour
1 tsp mixed spice (cinnamon, ginger, nutmeg)
Caramel Sauce
100g vegan butter
150g brown sugar
1 tbsp golden syrup
30ml vegan double cream - I used coconut cream
Instructions:
Preheat your oven to 350°F (180°C) and prepare your dish by lightly greasing it. I used an oven safe glass dish as that is what I had to hand at the time, but the recipe would work equally well in individual moulds.
Put roughly chopped dates in a small bowl with baking soda and cover with 200ml of boiling water. Cover with cling film and let it sit for around 10 minutes while you prepare the other items.
In a large bowl mix together the flour and the mixed spices.
Using a blender, combine the dates, including the water, your chosen plant milk, melted vegan butter, vanilla and sugar. Start off on the lowest setting or you could end up with a lot of spillage.
Pour the date mixture to the flour in the bowl and slowly combine. Try not to over mix.
Pour your batter into your prepared dish and bake in the oven for around 35 minutes, until an inserted skewer comes out clean.
Once cooked, leave to one side to cool for a few minutes.
To make the caramel sauce:
While the cake is in the oven, prepare the toffee sauce.
Add all the ingredients except the cream to a saucepan.
Gently heat the saucepan and allow the ingredients to melt while you slowly stir until you get a smooth sauce.
Allow the sauce to simmer gently for a couple of minutes, remove from the heat and slowly pour in your vegan cream while stirring.
Allow the sauce to cool for a couple of minutes to thicken slightly.
Using a fork, make a few holes in the top of the cake sponge and pour over a third of the toffee sauce and allow this to soak in.
Serve with a generous helping of vegan ice cream and pour some of the left over sauce on top.
Notes:
I used Whitsworth blocked stoned dates so there was no need to cut up the dates. Just slice off how much you need and keep the rest in the fridge.
I found the oven safe glassware to work really well as we could serve directly from the dish and also store the leftovers in the fridge (although the leftovers didn't last very long!). Plus it saves on washing up too!
Make sure you use melted butter. I use a microwave to slowly melt mine in 30 second increments. This can also be done in a saucepan.
The recipe is very versatile so you can change and adapt it to suit your needs and preference. For added texture, why not add some chopped up nuts (if there are no allergies) or a choice of toasted seeds.
Leftovers keep in the fridge for up to 4 days. It actually tastes better on the second day as the flavours have had time to develop.
Sharing the Joy
Who would have thought that a vegan, gluten-free sticky toffee pudding would taste sooo good! 🌱✨ This HAS to be the best thing that I have made ever. And I'm so happy, that I'm sharing this recipe with you. For those of us that have food sensitivities, this is a truly decadent, indulgent dessert that you'll have to stop yourself from going back for thirds. And for those of us hosting loved ones with differing dietary needs, no more fruit salads or sorbets, please!
Let me know if you have a go at making this for yourself!
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