Vegan sticky date pudding, gluten free
sticky date pudding header

This sticky date pudding ticks so many boxes. It is super delicious, the perfect dessert for the cooler months of the year and is vegan, gluten free and dairy free.

This pudding will definitely wow your family and friends vegan or not.

Sticky date pudding  with a hint of ginger

Ingredients
210g seeded dates
310 ml boiling water
1 tsp bicarb soda
60g coconut oil
1 tsp vanilla essence
1 tbsp apple cider vinegar
100g coconut palm sugar
½ cup buckwheat flour
½ cup tapioca flour
2 tsp baking powder
60g crystallised ginger roughly chopped

Butterscotch sauce
100g palm sugar
400ml coconut cream
200g coconut oil
1 tsp vanilla essence

Method – pudding

  1. Heat the oven to 180° fan forced and grease a deep round cake tin and line with baking paper.
  2. Combine dates and water in a saucepan and bring to the boil and then remove from heat. Stir in the bicarb soda and let it sit for 5 minutes.
  3. Add the coconut oil, vanilla essence, apple cider vinegar and palm sugar then blend with a stick blend until almost smooth.
  4. Now add ginger, flour and baking powder and stir until well combined.
  5. Pour into a lined tin and bake for approximately 50-60 minutes.

Method – sauce

  1. Place all the ingredients into a sauce and bring to the boil.
  2. Simmer for 20-30 minutes or until your sauce starts to darken.
  3. Using a stick blender, combine until you achieve a rich smooth consistency with no oil separating from the mix.

Serve your pudding warm with a drizzle of butterscotch sauce over the top

Happy baking Sue and Nikki