An egg free gluten free sticky toffee pudding… with loads of different options depending on your preferences and what you have on hand!
Because sometimes you just want to whip up a quick dessert and can’t be sticking to a recipe, not that I ever do regardless, I always like to put my own spin on things.
I’m not vegan, nor am I plant based, although I do eat a lot of plants, I also love me some scrambled and fried eggs, organic meat and crispy skinned fish is my thang!
However, I know there are many people who don’t, who are plant based, who perhaps don’t tolerate eggs too well, and you want to have a dessert on hand for yourself, or your loved ones, especially this time of year, that will be a crowd pleaser while at the same time meat all there different needs. This one ticks all the boxes.
I also highly recommend serving it up with some Nature’s Charm BRAND NEW coconut milk based custard which is SO SO GOOD. Yes I am shouting it, quite literally from the roof tops. I wouldn’t say it’s like traditional custard, I would say it’s better. I was never a real custard fan, I prefer a thicker consistency which usually mean a whole load of un-recognisable ingredients. A handy one this time of year for serving with Christmas pudding, apple pie, whipping up a trifle, or in this instance pouring over your warm sticky toffee pudding!
I used a mixture of dates and coconut sugar to sweetened it and then rather than making my own coconut sugar based caramel to pour over the top and let it soak in, as per the recipe, I used Nature’s Charm Salted Caramel Sauce, because sure why not use what you have at hand. I also made a mine in an oven safe deep dish that I would usually use for a savoury bake. You can double the recipe and bake it an 8 inch square or round tin, just be sure that it has a fully sealed bottom!
Sticky, gooey, sweet, all the things a sticky toffee pudding should be. I used to be strictly a chocolate dessert kind of girl, give me a caramel/toffee every time these days.
This post was sponsored by Nature’s Charm.
Sticky Toffee PuddingPrint Recipe
- 100g pitted Medjool dates
- 200ml unsweetened almond milk or oat milk
- 1/2 tsp baking soda
- 60g coconut sugar or soft brown sugar or raw cane sugar
- 30g (2 tbsp) coconut oil or vegan butter alternative
- 80g plain wholewheat flour / white flour OR gluten free flour or oat flour OR 70g cassava flour +15g tapioca starch
- Pinch of salt
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- Nature's Charm Salted Caramel Sauce, approx. 3 tbsp plus more for serving
- Nature's Charm Coconut Milk based custard for serving
Preheat oven to 180C (350F).
Grease a small deep casserole dish with melted coconut oil, or line and grease a 4-5 inch round or square tin with baking paper and coconut oil.
Place medjool dates in a pot cover with non dairy milk. Bring to the boil and simmer for 5 minutes.
Remove from the heat and add in the baking soda. It will fizz a little.
Stir in the coconut oil or vegan butter, and sugar of choice. Stir well to melt and dissolve.
Place the flour, salt and cinnamon into a large bowl.
Pour the wet ingredients into the flour and stir well to combine.
Fold in the chopped pecan.
Place mixture into prepared dish and bake for 20 minutes. Allow to cool for 5 minutes and then pock holes all over the top of the cake using a toothpick or cake tester.
Pour the caramel sauce over the top and allow it to soak into the cake.
Store cake in the fridge for up to three days, heat before serving.
Serve coconut milk based custard, more caramel sauce, and some chopped roasted pecans if desired.
If you want to double the recipe bake for 25 - 30 minutes and bake in an 8 inch round or square dish/tin with a completely sealed bottom.