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A side on image of three gluten free vegan sticky date puddings on a white plate against a white backdrop. The puddings have all had a spoonful taken, revealing the inside of the pudding. They are topped with vanilla ice cream and the central pudding is being drizzled with vegan butterscotch sauce.

Gluten free vegan sticky toffee pudding

Egg free, vegan, nut free, xanthan gum free
*Cups are in Australian cups. Use gram and ml for international accuracy.
5 from 2
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Prep Time 20 minutes
Cook Time 20 minutes
Course Dessert
Cuisine Food Intolerance Friendly
Servings 9 puddings

Equipment

  • 8-9 80ml (1/3 cup) muffin holes

Ingredients
  

For the dates:

  • 250 g regular pitted dates
  • 1 teaspoon baking soda
  • 250 ml (1 cup)* boiling water

To finish the pudding:

  • 140 g fine white rice flour
  • 75 g tapioca flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 100 g light brown sugar
  • 100 g vegan butter melted (I used Nuttelex Buttery)

For the butterscotch sauce:

  • 100 g vegan butter salted or unsalted
  • 150 g light brown sugar
  • 125 ml (1/2 cup)* vegan milk of choice (I used Not Milk)
  • 1 teaspoon vanilla bean paste or extract
  • pinch of salt

Instructions
 

To make the pudding:

  • Preheat the oven to 180C/356F. Grease 8-9 1/3 cup (80ml) capacity muffin holes.
  • Finely chop the dates and add them to a large mixing bowl. Sprinkle over the baking soda, then pour over the boiling water. Stir to combine, then set aside for 10 minutes.
  • Add the remaining pudding ingredients to the bowl of dates and stir thoroughly to combine. The batter should lighten and become slightly fluffy looking. Pour it into your greased muffin holes and bake for 20 minutes or until golden and firm. I recommend just slightly under-filling them so they don’t come out with a muffin lip.

To make the butterscotch sauce:

  • Melt the vegan butter in the saucepan over a medium heat. Add the brown sugar and milk and whisk thoroughly to combine. Cook until the sauce reaches a bubbling boil, then continue to cook, whisking, for 3-5 minutes. It should be smooth looking, slightly thicker in texture and viscous. It will thicken slightly as it cools. Remove from the heat and add vanilla and a pinch of salt to taste.
  • Once the puddings have cooked, use a skewer to poke a few holes in each pudding.
  • Pour some of the sauce over the pudding and allow it to seep into the pudding for 5-10 minutes.
  • Slice and serve with a scoop of vanilla ice cream and extra butterscotch sauce.

Notes

  • To keep this pudding nut free if you need it to be, make sure you use a vegan butter and milk variety that does not contain nuts. 
Keyword gluten free sticky toffee pudding, gluten free vegan dessert, gluten free vegan sticky date pudding, vegan sticky date pudding
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