Vegan Pumpkin Sticky Toffee Pudding
A cosy autumnal dessert: a moist pumpkin sponge warm with pumpkin spice, drenched in a luscious pumpkin toffee sauce. Freezable and make-ahead — ideal for holiday gatherings.
otherdessert
⚠ Contains allergens
gluten
#comfort-food
Ingredients
Pudding
- 100 g pitted dates— roughly chopped; medjool recommended
- 1 tsp baking soda
- 180 ml boiling water
- 170 g plain white flour
- 2 tsp baking powder
- 3 tsp pumpkin spice
- 1 pinch fine sea salt
- 100 g canned pumpkin purée
- 80 ml vegetable oil
- 60 ml plant milk— unsweetened & unflavoured
- 80 g dark brown sugar
- 40 g treacle
- Alternative 1: if you don't have treacle — 40 g blackstrap molassesjust an alternative
Pumpkin toffee sauce
- 150 g vegan butter
- 150 g light brown sugar
- 1 tbsp treacle
- Alternative 1: if you don't have treacle at home — 40 g blackstrap molasses
- 1 tsp vanilla extract
- 1/4 tsp flaky sea salt
- 3 tbsp pumpkin purée
- 150 g vegan double cream
To see full recipe:
View the original recipe by School Night Vegan ↗How it's validated
5/5 · 1 reviews
“Suggested toppings (see the recipe link for these recipes as well): Vegan Whipped Cream - For the dreamiest, silky smooth topping. Maybe even dust with a little extra cinnamon! Vegan Rosemary Gelato with Pecan Brittle - The ideal flavour combo! This vegan gelato will melt into your pumpkin pudding like a dream! Vegan Custard - A classic dessert needs a classic companion! Serve your pud like we do up north - with custard! By eck, it's gorgeous!”