By The Vegan SA Magazine

by Tia

Serves 6

Vegan and Gluten-Free

Indulge in a decadent dessert without compromising your dietary preferences. This gluten-free and vegan take on the traditional sticky toffee pudding is moist, sweet, and irresistibly delicious. Drizzled with a luscious toffee sauce, it’s the perfect treat to enjoy on chilly winter evenings.


For the pudding

  • ¾ cup (75g) chopped dates
  • ¼ cup (50g) muscovado sugar 
  • 1 cup (125g) chickpea flour 
  • ¾ cup (95g) cornstarch 
  • ¼ cup (31g) potato starch or tapioca 
  • 2 teaspoons baking powder 
  • 1 level teaspoon baking soda 
  • 1 level teaspoon salt 
  • 1 tablespoon vanilla essence 
  • ¾ cup (80ml) vegan buttermilk (soy milk with 1 tablespoon apple cider vinegar, mixed)
  • ½ cup (112g) vegan margarine or ½ cup (125ml) olive oil or sunflower oil 
  • 1 teaspoon ginger powder 

For the toffee sauce

  • 2/3 (133g) cup brown sugar 
  • 300ml coconut milk 
  • 3 tablespoons vegan margarine 
  • A good pinch of salt 
  • 1 teaspoon vanilla essence 


  1. In a pot, combine dates, muscovado sugar, margarine, and vegan buttermilk. Cook over medium heat until the dates have melted. Allow the mixture to cool. 
  2. Then add chickpea flour, corn starch, potato flour/tapioca, baking powder, baking soda, vanilla essence, salt, and ginger powder. Mix until well combined. Pour into a greased bundt tin. 
  3. Bake at 180°C for 35 to 45 minutes. If it’s a regular pan, it may take longer to bake.
  4. While the pudding is in the oven, make the toffee sauce. Heat the brown sugar with coconut milk in a saucepan over high heat for 5 minutes, stirring continuously to prevent burning.
  5. Add margarine and salt, mix, and cook for another minute or two. Remove from the stove and add vanilla essence.
  6. Remove the pudding from the oven and use a toothpick to check that it is completely baked.
  7. Pour half of the toffee sauce over the hot pudding and allow it to soak. Once fully absorbed, turn the pudding onto a cake plate and pour the remaining toffee sauce over it. 
  8. Serve with either vegan ice cream or vegan custard.

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