Sticky Toffee Pudding Recipe


We’ve teamed up with one of the best organic brands in the business, Biona, to bring you this cashew m*lk sticky toffee pudding. Dairy-free and delicious this is the ultimate festive recipe to treat your taste buds this holiday.




200 grams pitted dates (about 1.5 cups), roughly chopped
1.5 cups Plenish Cashew M*lk
1/2 tsp baking soda
1/4 cup Biona Organic Cocomega Spread or coconut oil
1/2 cup Biona Organic Coconut Nectar
3/4 cup toasted chopped pecans, divided
1/2 tsp ground cinnamon
1/4 tsp kosher salt
1 1/4 cups whole wheat pastry flour (or all-purpose)

For the toffee sauce:
1/4 cup + 2 tbsp Biona Organic Brown Rice Syrup
1/4 cup + 2 tbsp Biona Organic Coconut Nectar
3 tbsp Biona Organic Cocomega Spread or coconut oil
1 tbsp vanilla extract
1 tbsp Biona Organic Coconut Milk
salt, to taste

1. Preheat oven to 160c and toast the pecans for about 8-10 mins. Now, preheat oven to 190c. Grease a 9-inch pie dish or an 8-inch square pan with Sunflower Spread.

2. In a medium sized pot, bring 1.5 cups of almond milk to a low boil. Add in the chopped and pitted dates and reduce heat to low. Cook for 1 minute, remove from heat, and stir in baking soda. It will froth up a bit.

3. In a large bowl, whisk together the softened cocomega spread and coconut sugar until no clumps remain. You can also use an electric mixer if desired. Now add in the date & almond milk mixture and stir.

4. Add the dry ingredients (cinnamon, salt, 1/2 cup of pecans, and whole wheat pastry flour) into the wet and stir until just combined. Spoon the mixture into the prepared dish.

5. Bake at 190c for 27-28 minutes, or until the cake gently springs back when you touch it.

6. Toffee sauce: About 10 mins before the cake is done, make your toffee sauce by whisking together the sauce ingredients in a pot (use the same one). Bring to a low simmer over medium heat, and then reduce heat to low, whisking frequently making sure it doesn’t burn. Heat for about 5 minutes while standing over the pot to stir & watch. Remove from heat and set aside.

7. Remove cake from oven, let it cool for a few minutes, and then prick with a fork or toothpick all over. I made about 100 holes. Pour 2/3 of the toffee sauce over the top of the cake (reserving the other 1/3 of the sauce for later) and smooth out with a spoon.

8. Scoop out your portions onto plates, drizzle with remaining sauce, and top with toasted pecans. Serve with a side of your favourite vegan ice cream.


Now for your Christmas dinner recipe? Try this vegan alternative from Deliciously Ella.

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