Cauldron

Vegan Sticky Toffee Tofu Pudding

Tofu Sticky Toffee Pudding…yes please! Indulgent, delicious and totally vegan, this rich sticky toffee pudding dessert will satisfy any sweet tooth. A light, fluffy date and tofu sponge is oven backed to perfection, then covered in a velvety, dairy free sticky toffee sauce for a lip-smacking dessert. Serve this vegan sticky toffee pudding with your choice of custard or cream and dive in!

@vegan_punks

Serves 6
55 mins
A little effort
Vegan
Sauce being poured on a vegan sticky toffee pudding made with tofu in a red ceramic bowl.
Cauldron Authentic Tofu packaging with a green background

Made with our Authentic Plant-Based Tofu

High in protein
Vegan
High in calcium
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Ingredients:

For the sponge

  • 200g Cauldron Authentic Tofu Block

  • 125g pitted dates

  • 200ml unsweetened plant milk (we’ve used oat)

  • 1 tbsp. ground flaxseed

  • 60ml vegetable oil

  • 80g dark soft brown sugar

  • 100g self-raising flour

  • 1.5 tsp. mixed spice

  • 1 tsp. baking soda

For the sauce

  • 75g plant-based butter

  • 150g dark soft brown sugar

  • 125ml plant-based double cream

Method:

For the base

1.⁠ ⁠Preheat your oven to 190°c.

2.⁠ ⁠Pop the dates and plant milk into a saucepan and bring up to a gentle simmer for 3 minutes, then leave to cool for a couple more minutes.

3.⁠ ⁠Throw the Cauldron Tofu, ground flaxseed, vegetable oil and the dates/milk mix into a blender and blitz until smooth.

4.⁠ ⁠Add the 80g sugar, flour, mixed spice and baking soda to a mixing bowl. Pour in the blended mix and then stir until well combined.

5.⁠ ⁠Line a 20cm square cake tin with parchment paper, then pour in the cake mix and spread until roughly even. Pop it in the oven for 25 minutes (a knife or cocktail stick should come out clean when you stick it into the cake).

For the sauce

6.⁠ ⁠While the cake is in the oven, make the sticky toffee sauce. Start by melting the butter and the remaining 150g of sugar in a saucepan.

7.⁠ ⁠Once it’s fully melted, pour in the cream and bring to a low simmer, stirring regularly. Gently simmer it for a couple of minutes before turning off the heat. It will thicken a bit as it cools, so make sure to stir it every few minutes while you wait for the cake.

To serve

8.⁠ ⁠When the cake has finished baking, take it out of the oven and pour over half the sticky toffee sauce. Leave to cool for 10 minutes with the sauce on it.

9.⁠ ⁠Slice the cake up and serve while still warm. Pour over the remaining sauce, along with your choice of cream or custard!

Hungry for ideas?

Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!