There is no way you could tell this is vegan. No eggs, no dairy, no problem. It is a light and delicious little pudding. The butterscotch sauce has a coconut cream base so is very light.

Sticky Date Pudding With Butterscotch Sauce [Vegan]

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To Make the Pudding:

  • 1/2 cup dates (pitted and chopped)
  • 3/4 cup almond milk
  • 1/2 teaspoon bicarb soda
  • 1/2 cup of brown sugar
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup of self-raising flour
  • 1/2 cup of vegan butter

To Make the Sauce:

  • 1/4 cup of vegan butter
  • 1/2 cup of brown sugar
  • 3/4 cup of coconut milk
  • 1/2 teaspoon vanilla extract
  • Salt to taste


To Make the Pudding:

  1. Heat oven to 355°F.
  2. Grease and line baking tin with baking paper.
  3. Place dates and milk in a saucepan and heat for 3-4 mins.
  4. Remove from the heat and sprinkle in the bicarb of soda over the mix (it will froth up).
  5. Set aside to cool.
  6. In a bowl, cream together the butter and sugar.
  7. Fold in the date mixture.
  8. Add flour, spices, and salt to the mix.
  9. Pour or spoon the mixture into the baking tin.
  10. Bake for 30-40 minutes for a full cake or about 12-15 minutes for the small individual cakes.
  11. To check it is done, a toothpick should come out clean and the sponge should spring back.
  12. Turn out onto a wire rack to cool.
  13. Pour the sauce over the cake, add coconut ice cream (optional), and enjoy.

To Make the Sauce:

  1. Melt the butter in a pan.
  2. Whisk in sugar and coconut milk.
  3. Bubble for 5 minutes without stirring.
  4. Remove from the heat and whisk in the vanilla and salt.

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  • Dates

Nutritional Information

Per Serving: Calories: 308 | Carbs: 40 g | Fat: 16 g | Protein: 1 g | Sodium: 158 mg | Sugar: 28 g Optional ingredients not included in nutrition information. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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