Dreamy Vegan Sticky Toffee Pudding with Sticky Toffee Sauce and Vanilla Custard

It upset me for a long time when I discovered I was intolerant to gluten, particularly when I realised I would not be able to enjoy my favourite desserts. I promise you, my vegan and gluten free version of sticky toffee pudding is better than the original, especially when it’s topped with sticky toffee sauce and vanilla vegan custard!

Dreamy Vegan Sticky Toffee Pudding with Sticky Toffee Sauce and Vanilla Custard

  • Servings: 6
  • Difficulty: easy
  • Print


  • 250 ml almond milk or other plant milk (see pages 137-139 of Happy Food for homemade milk recipes)
  • 300g medjool dates, stoned
  • 80g coconut sugar
  • 125ml coconut oil
  • 1 teaspoon bicarbonate of soda
  • 95g gluten free flour
  • 1 vanilla pod, scraped
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground clove
  • pinch of pink Himalayan salt
  • For the sticky toffee sauce
  • 140g coconut sugar
  • 250ml coconut milk
  • 1/2 teaspoon salt
  • For the custard
  • 2 tablespoons very fine cornflour
  • 500 ml coconut milk
  • 3 tablespoons maple syrup
  • 1 whole vanilla pod, scraped


  1. Preheat the oven to 190 degrees. Line a 20cm square cake tin with greaseproof paper or use a good quality silicone mould.
  2. In a small saucepan gently heat the milk and dates for 5-10 minutes until the dates have softened. Once softened, set aside.
  3. In a blender, blitz the coconut sugar and coconut oil until the sugar has mostly disintegrated.Add the bicarbonate of soda to the milk and date mix. It will start to fizz and bubble, but that is okay.
  4. In a bowl, combine the flour, vanilla, spices, pinch of salt, coconut oil and sugar along with the date and milk mixture and give everything a good stir.
  5. Pour into the cake tin and bake for 30 minutes.
  6. Once done, transfer to a wire rack to cool.
  7. For the sticky toffee sauce
  8. While the pudding is cooking, make the sauce. Heat a pan over a medium heat, add the coconut sugar and coconut milk and let it heat through.
  9. Add the salt and bring to a boil, then reduce to a simmer. Let it simmer for 20 minutes until the caramel has thickened. Stir occasionally to make sure it doesn’t burn. A great way of knowing if it is ready is to see if it sticks to the back of your spoon.
  10. Stir in a little more salt if desired and either use it straight away drizzled over your cake, or let it cool before storing in a glass jar – it will become even thicker as it cools.
  11. For the custard
  12. Blend the cornflour with a little coconut milk in a medium pan over a medium heat. Whisk until you have an even consistency.
  13. Add the rest of the ingredients including the scraped vanilla pod. Whisk until the cornflour and vanilla are fully incorporated into the milk.
  14. Whisk until the custard starts to thicken and then, as soon as the mixture begins to boil, take off the heat and let it cool.

  1. Alex says:

    Hi Bettina, this is an amazing recipe. Wow! Will surely be making this on repeat. Thank you, thank you, thank you. This is the first of your recipe I made, but won’t be the last for sure!

  2. Mally says:

    Hello – could you tell me what kind of coconut milk you mean? A can of coconut milk? Or if it’s a carton, would an alternative plant-based milk work? Thanks!

    1. Bettina says:

      Hi Mariko,
      There is no need to blend them, they will go quite mushy when they have been heated up with the milk, so will be in small pieces when mixed with the other ingredients. Hope you enjoy!
      Bettina x

Leave a Reply

Your email address will not be published. Required fields are marked *