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23 Dec, 2022

Sticky Toffee Pudding

A veganised version of one of the nation’s favourite winter desserts. A rich, nutty and sticky sponge, covered in the most delicious of toffee sauces, with delicious notes of coconut and caramel from the dates. Paired perfectly with a generous dollop of Oatly’s greek yoghurt or sour cream.



For the base:

  • 200g medjool dates
  • 120g boiling water
  • 1 tsp baking soda
  • 125g cashew butter
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 40g coconut flour
  • 40g gluten free self-raising flour
  • 1/4 tsp salt

For the sauce:

  • 100g cup medjool dates
  • 225g full-fat coconut milk
  • 1/2 tsp salt
  • 1 tsp vanilla extract


  1. Pour the boiling water or coffee over the pitted dates. Add baking soda. Stir, then soak for 30 minutes.
  2. Preheat the oven to 180 degrees celsius.
  3. Transfer the dates, water, and baking soda mixture to a blender. Add the cashew butter, lemon juice, and vanilla. Blend for a little, leaving the mixture a little chunky. Add the coconut flour, self-rasing flour, and salt. Blend until combined. Add a splash of plant-based milk or coconut milk if the mixture looks a little dry. It should be a thick but wet mixture.
  4. Transfer to a lined baking dish. Bake for 30 minutes or until the center feels firm to the touch. Remove from the oven. Cool for 10-15 minutes before flipping onto a cooling rack.
  5. Combine the sauce ingredients in a blender. Blend until smooth. Adjust with more milk if necessary to loosen. Pour the sauce over the cakes right before serving. Enjoy!