Friends, this recipe absolutely blew me away. ✨ I was not prepared for just how delicious these little Vegan Sticky Toffee Puddings would turn out. Rich, fluffy, caramel-soaked cakes topped with warm cinnamon whipped cream—this is seriously restaurant-quality dessert made right at home.
Perfect for cozy fall nights, holiday gatherings, or anytime you want something decadent without leaning on the “usual” fall flavors, these puddings are a total showstopper. They’re deeply caramel-y with a light, fluffy texture that’s almost shocking given how rich the flavor is. My secret twist? Almond extract instead of vanilla. It gives the cakes this incredible depth and intensity that makes every bite sing.
And let’s talk toppings: the cinnamon coconut whipped cream takes this dessert to a whole new level. Paired with warm toffee sauce, it’s the kind of combination you’d expect from a fancy restaurant—only it’s happening in your kitchen.
Even my daughter—who has taste-tested a lot of cakes in this house—declared these “the most delicious cake thing you’ve ever made.” If that’s not proof this recipe is worth making immediately, I don’t know what is.
It also makes total sense to me why The Great British Baking Show has everyone obsessed with classic British desserts. If Sticky Toffee Pudding is the standard, then consider me fully on board.
Why You’ll Love This Vegan Sticky Toffee Pudding
✨ Rich but fluffy. Applesauce keeps the cakes light while the date-caramel flavor stays decadent.
✨ Unexpected flavor. Almond extract adds a deeper, more sophisticated note than vanilla.
✨ Restaurant-level topping. Cinnamon whipped cream makes it taste like a plated dessert.
✨ Perfect for fall & holidays. Cozy, comforting, but a refreshing break from pumpkin spice everything.
✨ Kid-approved. Tested (and adored) by the toughest critic—my daughter.
Key Ingredients That Make This Dessert Shine
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Medjool dates – sweet, caramel-like base that makes the cakes rich and sticky.
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Applesauce – acts as the binder and keeps the crumb soft and airy.
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Almond extract – unexpected, intense flavor boost.
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Nature’s Charm caramel sauce – layered into both the batter and the toffee sauce for extra indulgence.
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Nature’s Charm coconut whipping cream – whipped with cinnamon for the perfect finishing touch.
Serving Ideas
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Serve warm, straight out of the oven, drizzled with plenty of toffee sauce.
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Top with a big dollop of cinnamon whipped cream and a sprinkle of chopped pecans or walnuts for crunch.
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Pair with a hot cup of chai or coffee for the ultimate cozy moment.
These Vegan Sticky Toffee Puddings are the kind of dessert you’ll find yourself craving again and again. They’re decadent but balanced, cozy but not predictable, and special enough to serve at the holidays (though honestly, you won’t want to wait that long).
Pin the photo below to save this recipe and make it for your next cozy night in!
For more easy vegan fall dessert recipes, try my Vegan Salted Caramel Apple Cheesecake or my Naked Layered Vegan Carrot Cake with Cashew Frosting.
- 8 ounces medjool dates , pitted
- 1 cup boiling water
- ⅓ cup vegan butter , room temperature
- heaping ½ cup light brown sugar, packed
- 2 tsp almond extract
- ⅓ cup apple sauce
- 2 Tbsp Nature's Charm caramel sauce
- 1⅔ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ teaspoon salt
- Toffee Sauce
- 1½ cups Nature's Charm caramel sauce
- ⅓ cup vegan butter, melted
- Cinnamon Whipped Cream
- 1 can Nature's Charm coconut whipping cream
- 2 Tbsp powdered sugar
- 1 tsp cinnamon
- ⅓ cup chopped pecans, optional for serving
- Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin or ramekins with vegan butter and a sprinkle of sugar.
- Add the dates to the bowl of a food process or blender and pour boiling water on top. Set aside for 5 minutes.
- Meanwhile, prepare the batter: Cream together butter and brown sugar. Add the apple sauce, caramel, and almond extract. Mix.
- Sift together the flour, baking powder, baking soda, and salt, and then stir into the batter.
- Pulse the date mixture in a food processor. Pour date mixture into batter (no need to strain) and fold in gently to combine (don’t over-mix).
- Pour batter into the greased pan. Bake for about 13-15 minutes or until toothpick inserted in the center comes out clean or with few crumbs.
- Gently warm the caramel sauce. Stir in the melted vegan butter and set aside. In a medium bowl, whip the coconut whipping cream for 2-3 minutes, then add the powdered sugar and cinnamon and whip until mixed. Place in the freezer to chill for 5-10 minutes as needed to thicken, then whip until fluffy.
- Serve muffin cakes flat-side up, with warm toffee sauce on top, and a large dollop of cinnamon whip on the side.
- Spoon toffee sauce over cake and garnish with chopped walnuts, if desired.
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