Sticky Toffee Pudding (gluten & dairy free)

My gluten and dairy free sticky toffee pudding combines a delicious warming sponge with a dairy free toffee sauce. It really is the perfect winter dessert, served with ice cream or custard. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media.

Frequently asked questions 

Which cream do you use for the toffee sauce?

For this recipe I used the Alpro Single Soy cream however any single soy cream would work.

Can this dessert be made in advance?

Yes – once cool, this sticky toffee pudding can be stored in the fridge for up to 3 days and reheated in the microwave when you are ready to eat it.

Which dairy free milk do you use?

For this recipe I used the Glebe Farm Gluten Free Oat Milk however it would also work with any other kind of dairy free almond, soya or oat milk. Some dairy free milks do tend to curdle slightly when you add them to the mixture with the rest of the ingredients, but if this happens the dessert will still cook absolutely fine.

Which dish did you use for this pudding?

For this recipe I used a 1.5 litre baking dish.

Print Recipe

4.75 from 16 votes

Sticky Toffee Pudding (gluten and dairy free)

Prep Time45 minutes mins

Cook Time40 minutes mins

Servings: 6 people

Ingredients

For the sponge

• 150 g dates
• 150 ml boiling water
• 75 g dairy free butter
• 150 g light brown sugar
• 3 medium eggs
• 1 tsp vanilla extract
• 50 g black treacle
• 200 g gluten free self raising flour
• 1 tsp bicarbonate of soda
• 1/4 tsp salt
• 75 ml dairy free milk

Toffee sauce

• 100 g light brown sugar
• 200 ml dairy free soy cream (See FAQs)
• 1/2 tsp vanilla extract
• 40 g dairy free butter
• 40 g golden syrup

Instructions

For the cake

• Add the dates and boiling water to a bowl and leave to sit for about 15 minutes. After 15 minutes add to a food processor or blender and blitz until smooth.
• Pre heat the oven to 180C. Beat the butter and sugar in a large bowl until creamy and then add the eggs one at a time, continuing to beat until combined. Add the vanilla and black treacle and beat again.
• Fold in the flour, bicarbonate of soda, salt and the date mixture until combined. Fold in the milk a little at a time (don't worry if the mixture does curdle slightly, this is because of the dairy free milk and the date mixture mixing together).
• Transfer the mixture to the baking dish and bake for 35-40 minutes, until a skewer comes out clean.

For the toffee sauce

• Whilst the cake is in the oven make the toffee sauce by adding light brown sugar, soy cream, vanilla extract, butter and golden syrup to a saucepan. Bring to the boil and then leave to simmer on a medium heat for a few minutes, until it starts to thicken slightly. Take off the hob and set aside. 

Assemble

• Once the cake is out the oven, pour over the toffee sauce and set aside for 20 minutes before serving.

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice

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