This sticky toffee pumpkin pudding recipe is a decadent dessert that is sweetened with dates allowing it to remain a healthy dessert. It is vegan, gluten-free, naturally sweetened with dates (processed sugar-free), moist, and dense.
This naturally sweetened dessert recipe with a touch of pumpkin is perfect for the changing seasons into fall and winter. It is the perfect dessert for a cozy evening with friends and family or for holiday gatherings.
This toffee pudding recipe is for all pumpkin lovers and fall-goers, it is pumpkin flavored with the caramelly sticky gooeyness of dates, making it sweetened without added sugars. Yes, this recipe has no processed sugars, and it is gluten-free and vegan, but your guest will never know you are serving them up a healthy dessert.
Processed Sugar Vs Natural Sugars
Sugar is not inherently bad for us, our bodies need sugar to function properly, it is the quality of the sugar that needs to be looked at. When it comes down to it, it is processed sugars vs natural sugars. Processed sugars are stripped of their nutrients, fiber, and antioxidants and are unrecognizably different from the source that it comes from.
The most natural unprocessed sugars are those that remain intact from fruit and plants. Dates are one of these fruit sweeteners that are minimally processed into a health-promoting sweetener. Dates have many health benefits, read a guide to dates here and learn more about the benefits, the different kinds of dates, and how to use dates as a sweetener.
Choosing natural sweeteners vs processed sweeteners will result in more stabilized blood sugar levels, better gut health, and less disruption to digestion and the body overall while getting more vitamins, minerals, and antioxidants in your diet.
Looking for other naturally sweetened recipes. Try these vegan and gluten-free date-sweetened recipes:
Ingredients
For the toffee pudding recipe you will need the following ingredients:
- flaxseed egg - this helps provide structure and binds the recipe just like an egg would
- pure pumpkin purée - this provides the pumpkin flavor that makes this recipe all it is
- date paste - dates are what gives this recipe its natural sweetness, follow this date paste recipe to prevent recipe inaccuracy, and make sure to make enough date paste for the toffee pudding sauce
- apple cider vinegar - acids work with baking powder and baking soda and is needed to trigger leavening
- vanilla extract - enhances the flavor and pairs nicely with pumpkin
- gluten-free flour - a combination of oat flour and almond meal
- spices to enhance the pudding - use pumpkin spice blend and ground cinnamon
- for leavening purposes - use in combination, baking powder, and baking soda
- salt - brings out the flavor
To make the date-sweetened toffee sauce recipe you will need the following:
- date paste - the toffee glaze is sweetened with dates, so make sure to follow this date paste recipe for the best results
- coconut cream or whipping cream - using coconut cream is a health-conscious way to add richness and fat
- vegan butter - adds fat and cream to the toffee sauce
- vanilla extract - enhanced the flavor adding warmth
- salt - enhances the flavor and balances out the sweetness
See the recipe card for quantities.
Instructions
How To Make Date Paste
Date paste is super easy to make. Homemade date paste only calls for 2 ingredients, dates and water. Depending on what the date paste recipe is being used for, ground cinnamon and vanilla extract are optional add-ins to enhance the recipe.
To make this recipe you pour hot water over the pitted dates, this helps soften them making the dates easier to blend and process. Then blend the dates in a blender until smooth.
To learn how to make date paste from scratch check out the date paste recipe here.
How To Make Pumpkin Toffee Pudding
Preheat the oven to 350°F.
No eggs are used in this recipe. To make an egg substitute, mix the ground flaxseeds and warm water together in a small bowl and set aside to let thicken. A finely ground flaxseed makes a stickier "egg" so make sure to use flaxseed that is ground well.
Next mix together all the wet ingredients in a large bowl, the pumpkin puree, date paste, melted coconut oil, vinegar, and vanilla extract.
Once thickened, add the flax egg to the wet mixture.
In a separate bowl mix together all the dry ingredients, the oat flour, almond meal, pumpkin spice blend, cinnamon, baking powder, baking soda, and salt.
Slowly work the dry mixture into the wet mixture and mix until it is well incorporated and a batter is formed.
Transfer the pudding mixture into lightly oiled ramekins or small dishes made for baking.
Bake the pumpkin pudding for 50 minutes in the oven.
How To Make Date Glaze
Prepare the glaze by adding the date paste, coconut cream, vegan butter, vanilla extract, and salt to a saucepan on medium heat. Stir and warm until ingredients are well combined, about 5-7 minutes.
Serving + Plating Sticky Toffee Pudding
Flip the toffee pumpkin pudding onto serving plates and pour the date glaze over each one. Serve with vegan ice cream or coconut whip cream on top.
FAQ
Dates are one of the main ingredients in sticky toffee pudding and would be challenging to replace without completely changing the recipe. A classic sticky toffee pudding recipe is typically sweetened with dates and brown sugar, but since this recipe is a healthier take on toffee pudding, it only uses dates to sweeten, without dates this recipe would not be sweet or have the right texture or density.
Typically toffee pudding is sweetened with processed sugars and made with dairy and eggs which are known to raise cholesterol. This recipe is a bit different, it is a healthy take on sticky toffee pudding and it is dairy-free, egg-free, gluten-free, and free of processed sugars (meaning "no added sugars").
Sticky toffee pudding is also known as sticky date pudding since is it made with dates. It is a British dessert with a moist sponge cake that is covered in toffee sauce and often times served with vanilla ice cream or custard.
Recipe
Vegan Sticky Toffee Pumpkin Pudding Recipe
Ingredients
FLAX EGG
- 1 tbsp ground flaxseeds
- 2 tbsp warm water
WET
- ¾ cup pure pumpkin purée
- 1 cup date paste
- 1 tsp vinegar
- 1 tsp vanilla extract
DRY
- ½ cup oat flour
- ½ cup almond meal
- 1 tsp pumpkin spice blend
- ½ tsp ground cinnamon
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
Toffee Sauce
- ¼ cup date paste
- ¼ cup coconut cream or whipping cream
- 2 tbsp vegan butter
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- Preheat the oven to 350°F.
- Mix the ground flaxseeds and warm water together in a small bowl and set aside to let thicken. A finely ground flaxseed makes a stickier "egg" so make sure to use flaxseed that is ground well.
- Next mix together all the wet ingredients in a large bowl, the pumpkin puree, date paste, melted coconut oil, vinegar, and vanilla extract.
- Once thickened, add the flax egg to the wet mixture.
- In a separate bowl mix together all the dry ingredients, the oat flour, almond meal, pumpkin spice blend, cinnamon, baking powder, baking soda, and salt.
- Slowly work the dry mixture into the wet mixture and mix until it is well incorporated.
- Transfer the pudding mixture into lightly oiled ramekins or small dishes made for baking.
- Bake the pumpkin pudding for 50 minutes.
- Prepare the glaze by adding the date paste, coconut cream, vegan butter, vanilla extract, and salt to a saucepan on medium heat. Stir and warm until ingredients are well combined, about 5-7 minutes.
- Flip the pudding onto serving plates and pour the glaze over each one. Serve with vegan ice cream or coconut whip on top.
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