Soft, moist, and perfectly spice, this vegan chai sticky toffee pudding offers a delicious twist on the classic British dessert. Sweetened with dates and topped with a rich, dairy-free toffee sauce, it’s a crowd-pleasing treat that’s perfect for any celebration.
Ingredients You’ll Need:
- Masala chai and boiling water: Steeping tea infuses a hearty, spiced flavor into the foundation.
- Medjool dates: Develop natural sweetness and help build signature stickiness.
- Baking soda: Soak dates to soften them.
- Neutral oil: Moisturizes the pudding without dominating flavor.
- Non-dairy milk: Add both creaminess and moisture to the batter.
- All-purpose flour: Gives structure to the pudding.
- Baking powder: Makes the cake rise.
- Spices: Build layers of heat and depth that enhance the caramel flavor of the dates.
- Salt: Enhances flavor and balances out sweetness.
- Vegan heavy cream: Adds richness and silkiness to the sauce.
- Chai black tea: Brings spiced depth to the caramel base.
- Vegan butter: Builds body and richness into the sauce.
- Brown sugar: Caramelize to a deep toffee flavor.
- Vanilla extract: Completes the sauce with a touch of sweetness.
- Salt: Enhances the flavor and counteracts richness.
How to Make Vegan Chai Sticky Toffee Pudding
- Steep the tea bags in boiling water for 10 minutes. Discard tea bags.
- Soak dates. Place chopped dates and baking soda in a bowl. Pour over the hot tea mixture. Soak 10 minutes.
- Combine dry ingredients. In a large bowl, whisk together flour, baking powder, and spices. Set aside.
- Preheat the oven. Grease an 8×8-inch baking dish.
- Blend. Process the soaked dates and tea in a high-speed blender until nearly smooth.
- Combine wet ingredients. Add the date mixture, oil, and non-dairy milk to the dry ingredients. Whisk until just combined.
- Pour into the baking dish. Bake 25-30 minutes, until a toothpick comes out mostly clean.
For the sauce, simmer the vegan cream with tea bags for 10 minutes. Discard tea bags. - Make the sauce. Add vegan butter and brown sugar. Simmer 5-8 minutes until slightly thickened. Remove from heat and stir in vanilla and salt.
Once the pudding is baked, poke holes all over the top with a toothpick. Pour half the hot sauce over the pudding. Let it sit 15 minutes to absorb. - Serve. Pour over the extra sauce and top with vegan vanilla ice cream or vegan heavy cream.
Find the full printable recipe here: Vegan Chai Sticky Toffee Pudding
