Vegan Gluten Free Sticky Toffee Pudding with Miso Toffee Sauce

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I first tried Sticky Toffee Pudding during a trip to London. I had never had it before because it was not exactly easy to find a version that was both vegan and gluten free.

I completely fell in love with it. It is so comforting and indulgent, and the contrast between the warm pudding and the cold ice cream is simply incredible. The only downside was that it was very high in sugar, so when I got home I wanted to try recreating it without refined sugar.

This is my version: vegan, gluten free and refined sugar free. I am pretty sure it will not disappoint, and the best part is that it is actually very easy to make. If you would also like to see the recipe in action, I made a short reel showing the process.

If you’re looking for more dessert inspiration, take a look at my Dessert Collection, where I keep adding new recipes regularly. Every recipe is vegan, gluten free and refined sugar free.

Why You’ll Love This Vegan and Gluten Free Sticky Toffee Pudding

Sticky Toffee Pudding hardly needs an introduction. It is one of Britain’s best known desserts. Its exact origins are somewhat unclear. Several people have claimed to have created it, while another theory suggests that an early version may have arrived from Canada. What is certain is that British restaurants played an important role in making it famous, and many still serve their own versions today.

At its heart, Sticky Toffee Pudding is a soft date based sponge served with a rich toffee sauce. But the reason people love it so much is right there in the name: sticky. This is not an ordinary sponge cake. The dates give the crumb an exceptionally moist, tender texture that is slightly dense and almost fudgy, with a naturally caramel like richness that makes every bite feel incredibly indulgent.

You Will Love My Refined Sugar Free Version

Traditionally, it is also a very sweet dessert. Dates already bring plenty of natural sweetness and deep caramel notes, yet most recipes add a generous amount of sugar to both the sponge and the sauce. Since that was the only thing I really wanted to change, I decided to recreate it without refined sugar, using only a small amount of unrefined sugar and allowing the dates to do most of the work.

And that is exactly why I think you will love this version. It feels a little more balanced, but it still has everything a Sticky Toffee Pudding should have: a soft, sticky centre, deep caramel flavour and that unmistakably indulgent quality that makes this dessert so comforting.

Ingredients You’ll Need for This Vegan Gluten Free Sticky Toffee Pudding

This dessert is essentially made up of three layers: the date sponge, which is the heart of the pudding, the toffee sauce, which I chose to make with miso, and the ice cream, for which I went with a plant based pistachio version.

For the Date Sponge

The main ingredient is, of course, the dates. I chose Medjool dates because they are particularly soft, fleshy and naturally caramel like, which makes them perfect for this kind of pudding.

The remaining ingredients are essentially those you would expect to find in a traditional sponge cake, but adapted here to make the recipe vegan and gluten free. For the flour, I chose chestnut flour because I liked the idea of its slightly bitter, earthy flavour balancing the sweetness of the dates. I also added a smaller amount of almond flour, which helps give the sponge a softer, more tender crumb and a little extra richness.

For the milk, I used unsweetened soy milk, which is what I would recommend. You can certainly use other plant based milks, such as oat milk, but soy milk tends to be naturally creamier and gives the batter a little more body.

Instead of refined sugar, I used coconut sugar. You could technically use a liquid sweetener such as maple syrup, but I would not recommend replacing all the sugar with one. Liquid sweeteners add extra moisture to the batter and behave differently during baking, which can make an already very moist date sponge heavier, softer and more difficult to set properly. Coconut sugar gives sweetness while still helping the sponge maintain its structure.

The other ingredients are very simple. Vegan butter adds richness and keeps the crumb tender, while baking powder gives the sponge the lift it needs, especially important in a gluten free batter. I also use vanilla, a little cinnamon and a pinch of salt. The salt may seem minor, but it is particularly useful here because it balances the sweetness of the dates and coconut sugar and makes the caramel notes taste deeper.

For the Miso Toffee Sauce

I made a classic vegan toffee sauce, but added one ingredient that, in my opinion, makes this already delicious Sticky Toffee Pudding even better: miso. Miso brings a savoury, salty depth to the sauce and creates the perfect balance between sweet and salty, which works particularly well in a dessert that naturally leans towards the very sweet side.

I recommend being fairly generous with white miso, as its flavour is mild enough to blend beautifully into a dessert without overpowering the caramel. If you prefer something more intense and distinctly umami, you can experiment with a darker miso instead. Just add it gradually, as darker varieties tend to be saltier and much more assertive.

The remaining ingredients are those you would expect in a simple vegan toffee sauce. I used coconut sugar as the base, together with a little water to help it dissolve and cook down into a dark, syrupy caramel. I then added vegan cream, in my case soy cream, which gives the sauce its smooth, creamy consistency.

A small amount of coconut oil adds richness and helps give the sauce a glossier, silkier finish, while a little vanilla rounds out the caramel flavour. I would not add any extra salt here. The miso already does that job beautifully.

For the Vegan Vanilla Ice Cream

For the ice cream, things are very simple. I did not make it from scratch this time, although I sometimes do, and instead used a plant based pistachio ice cream ( also refined sugar free). Mine was also certified gluten free, and that is really the only important thing to check if you need to keep the whole dessert gluten free.

As for the flavour, classic vanilla is probably the safest choice because its more neutral taste lets the Sticky Toffee Pudding and miso caramel remain the focus. That said, it really comes down to personal preference, and pistachio works beautifully if you want something a little richer and more distinctive.

What matters most is the contrast between the warm pudding and sauce and the cold ice cream. That temperature difference is a big part of what makes this dessert so satisfying to eat.

How to Make Vegan Gluten Free Sticky Toffee Pudding

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How to Make Vegan Gluten Free Sticky Toffee Pudding

The recipe is made in three main stages: preparing the date sponge, making the miso toffee sauce and assembling everything while the pudding is still warm.

1. Soften the Dates

Start by roughly chopping the Medjool dates and adding them to a saucepan with the soy milk and vanilla. Cook over medium low heat, stirring occasionally, until the dates become very soft and begin to break down into the milk. This usually takes around 10 to 12 minutes. You do not need to blend the mixture completely. I actually like leaving a little texture from the dates, as it makes the sponge feel even richer and more moist.

2. Prepare the Date Sponge Batter

Once the dates are soft, add the vegan butter and coconut sugar while the mixture is still warm. Stir until the butter has completely melted and the sugar has dissolved. In a separate bowl, combine the chestnut flour, almond flour, baking powder, cinnamon and salt.

Pour the warm date mixture into the dry ingredients and gently mix until everything is just combined. Try not to overmix the batter. Gluten free cakes do not need the same mixing as traditional wheat based cakes, and keeping the batter relatively light will help the sponge stay soft.

3. Bake the Sticky Toffee Pudding

Grease your baking dish with a little vegan butter and line the base with baking paper, especially if you plan to remove the pudding from the dish before serving. Pour in the batter and smooth the surface.

Bake until the pudding has risen and the centre is set but still feels very soft and moist. A skewer inserted into the centre should come out mostly clean, but you do not want to bake it until completely dry. Sticky Toffee Pudding should remain noticeably moist inside. That is part of what gives it its characteristic texture. Allow it to rest for around 10 minutes after baking.

4. Make the Miso Toffee Sauce

While the pudding is baking, prepare the sauce. Add the coconut sugar and water to a small saucepan and cook gently until the sugar has dissolved and the mixture becomes dark and syrupy.

Gradually add the soy cream, stirring continuously until you have a smooth caramel sauce. Let it cook for a few minutes until slightly thickened, remembering that the sauce will continue to thicken as it cools. Remove it from the heat before adding the miso. Stir it in thoroughly until completely incorporated. Finally, add the coconut oil and vanilla and mix until the sauce becomes smooth and glossy. Taste before adding more miso. You want the savoury flavour to be noticeable, but it should still taste unmistakably like toffee.

5. Add the Toffee Sauce While the Pudding Is Warm

This is probably the most important part. While the pudding is still warm, make a few small holes across the surface using a skewer or the tip of a knife. Pour over a little of the warm miso toffee sauce and allow it to sink into the sponge. This gives the pudding that wonderfully sticky, almost fudgy texture rather than simply leaving the sauce sitting on top. Keep the remaining sauce for serving.

6. Serve with Ice Cream

Cut the warm pudding into portions and place each piece on a plate. Pour over a generous amount of warm miso toffee sauce and finish with a scoop of plant based ice cream.

Serve immediately. The combination of the warm, soft pudding, hot caramel and cold ice cream is really what makes Sticky Toffee Pudding so special.

Best Toppings for Sticky Toffee Pudding

The traditional toppings for Sticky Toffee Pudding are warm toffee sauce and cold ice cream, but there are plenty of other equally indulgent ways to serve it. Here are a few ideas if you want to change things up.

• Crème Anglaise. A layer of vegan crème anglaise is just as indulgent as toffee sauce and makes for a more classic alternative that is already commonly served with this dessert. If you follow my recipe, you can make it vegan, refined sugar free and very easy to prepare. Use it as a base for the pudding, and you can still add a scoop of ice cream on top.
• Chocolate Sauce. This one is for anyone who loves chocolate and seriously indulgent desserts. With my chocolate sauce recipe, you can still keep the dessert vegan and refined sugar free, while making it incredibly rich and decadent. You can pour the sauce over the pudding while it is still warm, or serve it slightly cooled underneath as a base. Either way, it will be delicious. I would still add a scoop of ice cream and perhaps a few toasted hazelnuts for a little crunch.
• Chocolate Mousse. Another option for chocolate lovers is to replace the ice cream with a chilled chocolate mousse. This way, you still keep that contrast between warm and cold while preserving the toffee sauce as part of the dessert. My only recommendation is to serve the caramel underneath the pudding rather than pouring it directly over the mousse, as the warm sauce could compromise its light, airy texture.