Yup it’s one of those annoying recipes that requires a gazillion ingredients! You see…you can’t have an AMAZING dessert that’s vegan, gluten-free AND refined sugar-free….PLUS be easy??!! It’s like wanting a hot bikini body without going to the gym! It’s virtually impossible..99% of the time anyway.

Now that we have that fact out of the way…and for those of you still reading…that means you actually might have most of the ingredients…Yay! And to be clear….yes this dessert is on the healthier side…but it’s definitely not low calorie…so definitely not gonna help you get that bikini body…but maybe a skinny jeans body….I’ll settle for that.

Now Sticky Toffee Pudding is definitely one of my absolute favorite desserts of all time…it’s the non-chocolate equivalent of a chocolate molten cake…it just never gets old. At Crumbs we make one of the best Sticky Toffee cakes in Kuwait! So with that as my benchmark, coming up with a healthier vegan version is quite a challenge. But I am so happy to declare that not only did I think it’s amazing…..but even my teenage daughter and her cousins thought it’s awesome!

So this delicious cake might soon be on our exclusive vegan Table11 menu soon, so if you’re too lazy to make it check in to see if it’s already been added. And for those of you not in Kuwait, here’s the recipe for you to try.

A few notes about the ingredients….

I would expect any non-dairy milk will work in this recipe to replace almond milk. I would avoid coconut milk though just to reduce the overall coconut flavor which is already apparent from the sauce.

Date and sugar cane molasses are both interchangeable in both the cake batter and sauce.

To replace eggs I used both ground flax and aquafaba, I would recommend sticking with the aquafaba but ground chia can be used instead of the flax. I explain more about aquafaba here.

Instead of wheat flour I used a combination of gluten-free oat, almond and sorghum with some arrowroot to lighten it. Cornstarch can also be used instead of arrowroot. While millet can replace the sorghum, it might add a slight bitter taste.

If you have any questions about this recipe or anything else please give me a shout out in the comments below…now let’s make some sticky pudding!