Gluten-Free Sticky Toffee Pudding

Ever felt like craving a sweet and gooey treat, but you were put off at the thought of your waistline? Say hello to this fantastic recipe! With a moist date and oat cake, and soy-yogurt toffee sauce, this sticky toffee pudding has fewer calories, sugars, and fats than the traditional British dessert and it's vegan, gluten-free and sugar-free.

Gluten Free Sticky Toffee Pudding


Nutrition per serving
Net Carbs59.8 g21.8%
of which Sugars48 g53.3%
Fibers12.5 g44.6%
Fats19.7 g30.3%
of which Saturates1.8 g8.8%
of which Omega 32.3 g211.2%
Proteins11.1 g24%
Calcium187 mg18.7%
Vitamin A5 mcg0.7%
Vitamin C4 mg4.8%
Iron3.2 mg21.4%
Potassium844 mg24.1%
Sodium365 mg15.9%
Cholesterol0 mg0%
Kcal461 23%
Macro split
  • net carbs 58%
  • sugars 47%
  • fats 19%
  • saturates 2%
  • proteins 11%
  • fibers 12%
*RDA based on a 2000 kcal diet;
**Nutritional data sources: USDA, food labels.
461 per serving
1h 10m

With a moist date cake and a sweet toffee sauce, this gluten-free sticky toffee pudding makes the ultimate decadent dessert. We were inspired by the classic British recipe, but we have made our version healthier and vegan.

The dark sponge cake is prepared with dates, oats, flaxseeds, and almond butter and then soaked with toffee sauce made with vanilla and soy yogurt.

Ground oat is a tasty gluten free replacement to wheat flour, but dates are the real hero here, as they make the pudding sticky and naturally sweet. Our recipes also provides you with 40% of daily fibres, how awesome is that!? You can read more about the nutritional properties of the recipe here.

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Measuring System
Pitted Dates275 g
Water175 mL
Baking Soda1 tsp
Cocoa Powder8 g
Almond Butter100 g
Lemon Juice1 tbsp
Ground Oats60 g
Ground Flaxseeds40 g
Cinnamon1/2 tsp
Salt1 pinch
Vanilla Extract1/2 tsp
Soy Yogurt50 g

Step 1

Place 250 g of dates in a bowl and pour boiling water over them.

Add baking soda and cocoa and stir well.

Allow to soak for 10 minutes or until the dates are soft and can be easily mashed with a fork.

Dates soaked in cocoa

Step 2

Blitz the date mix in a blender until you have a smooth and soft paste.

Then, combine it with almond butter and lemon juice.

date paste with nut butter

Step 3

In a clean bowl, mix ground oats, flaxseeds, and cinnamon.

Then, fold in the dates paste a bit at a time and stir until well incorporated.

The toffee pudding batter should be quite moist, so add a splash of water or plant milk if needed.

date paste with oat flour

Step 4

Pour the batter into 8 cm (3 inches) single-serving pudding moulds filling them almost to the edge.

Bake for 30 minutes at 175°C (350°F) or at 155°C (310°F) for fan ovens.

Allow to cool down before removing the puddings from the cases.

toffee pudding in moulds

Step 5

Using a cake cutting wire or a knife, remove the crown from each pudding and turn upside down.

Prepare the toffee sauce by blending the remaining ​25 g of dates with salt, vanilla, and soy yogurt until smooth and creamy.

Before serving, pour the sauce over the puddings and sprinkle them with chopped pistachios.

Enjoy your vegan and gluten-free sticky toffee pudding!

toffee pudding with date yogurt sauce


  • Instead of soaking the dates in hot water and cocoa, you can use hot brewed coffee.

  • If your dates are dry make sure you soak them before preparing the toffee sauce.

  • If you don't have flaxseeds, you can use oats in the same quantity.

  • You can replace 100g of nut butter with 75ml vegetable oil.

  • You can store these gluten-free puddings in the fridge in an airtight container for up to 3 days or freeze on the same day.