Indulge in the decadent sweetness of Vegan & Gluten-Free Sticky Date Pudding, a comforting dessert that's perfect for any occasion. With rich medjool dates, warm spices, and a luscious date sauce, this pudding offers a delightful combination of flavors and textures that will satisfy your sweet cravings.
Sticky Date Pudding is one of my all time favourite foods. I've found a way to make it vegan, gluten free, healthier and equally as delicious!
This Vegan & Gluten-Free Sticky Date Pudding would be the perfect healthy dessert to serve with my Chinese Inspired Steamed Chicken or my Tuna Salad Sweet Potato Boat recipe.
Or if you're after some other delicious vegan desserts, try my Vegan Carrot Cake recipe
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Why you need to make this Vegan & Gluten Free Sticky Date Pudding
Reasons to Make This Recipe:
- Allergy-Friendly Delight: This vegan and gluten-free dessert is perfect for those with dietary restrictions, offering a guilt-free indulgence for everyone to enjoy.
- Naturally Sweetened: Sweetened with maple syrup and medjool dates, this pudding is free from refined sugars, allowing you to indulge in a wholesome treat without compromising on flavor.
- Rich and Moist Texture: Made with almond meal and coconut milk, this pudding boasts a moist and tender crumb, while warm spices like cloves, cinnamon, and ginger add a comforting aroma and depth of flavor.
Ingredients
- Medjool dates: Provide natural sweetness and a rich, caramel-like flavour to the pudding.
- Maple syrup: Adds sweetness and depth of flavour without the need for refined sugars.
- Water: Helps to soften the dates and create a smooth texture for the pudding.
- Cloves, cinnamon, ginger powder: Warm spices that enhance the flavour profile of the pudding with their aromatic and earthy notes.
- Bicarb soda and baking powder: Leavening agents that help the pudding rise and achieve a light, fluffy texture.
- Plant-based milk: Adds moisture and richness to the pudding while keeping it dairy-free.
- Almond meal: Provides a nutty flavour and moist texture, while also making the pudding gluten-free.
- Flax meal: Acts as a binder in place of eggs, helping to hold the pudding together and adding nutritional benefits.
See recipe card for quantities.
Instructions
Add dates, maple syrup and water to a saucepan and simmer for 10 minutes
Combine all the dry ingredients to a mixing bowl
Stir through the cooked dates, flax eggs and milk, then bake
Make the sauce by blending dates, maple syrup and coconut cream
Substitutions
Substitute Ingredients:
- Coconut Cream: If coconut milk is not available, you can use any other plant-based milk such as almond milk or soy milk.
- Chia Seeds: Replace flax meal with chia seeds to make chia eggs as a binding agent.
- Hazelnut Meal: Swap almond meal with hazelnut meal for a different flavor profile and texture in the pudding.
Storage
Store any leftover pudding in an airtight container in the refrigerator for up to 2-3 days. Reheat individual servings in the microwave or oven before serving. The date sauce can be stored separately in the refrigerator for up to a week.
FAQ
Yes, you can prepare the pudding in advance and store it in the refrigerator for up to 2-3 days. Reheat individual servings in the microwave or oven before serving.
Yes, you can freeze the pudding (without the sauce) in an airtight container for up to 1 month. Thaw overnight in the refrigerator before reheating.
While the date sauce complements the flavors of the pudding, you can also try making a sauce using other fruits such as berries or apples for a different flavour profile.
Related
Looking for other recipes like this? Try these:
Vegan & Gluten Free Sticky Date Pudding
Ingredients
- 400 grams medjool dates pitted, roughly chopped
- ½ cup maple syrup
- 1 cup water
- 1 teaspoon cloves powder
- 1 teaspoon cinnamon powder
- ¼ teaspoon ginger powder
- 1 teaspoon bicarb soda
- 1 teaspoon baking powder
- ½ cup plant based milk I used coconut milk
- 2 cups almond meal
- 3 tablespoon flax meal
- 9 tablespoon water
For the Sauce
- 130 g medjool dates
- 200 ml coconut cream
- ½ cup maple syrup
Serve with
- Vanilla ice cream to serve
Instructions
- Preheat oven to 180C.
- Add the dates, maple syrup and water to a pot and simmer for 10 - 12 minutes with the lid on, stirring occasionally.
- Remove from heat and stir through the bicarb soda and allow to cool for 10 minutes.
- Meanwhile, mix the flax seeds and 9 tablespoon of water together in a small bowl and set aside, this is your flax eggs.
- In a bowl, mix together the almond meal, cloves powder, cinnamon, ginger and baking powder then fold in cooked dates with the milk and flax eggs.
- Prepare a square baking tray approx 20 - 25cm squared, with baking paper. Poor in the mixture, even out and bake for 40 - 50 minutes.
- Make the date sauce by blending the dates, maple syrup and coconut cream for 1 - 2 mins in a high speed blender or bullet blender.
- Slice up the pudding into 9 serves, pour over the sauce when its time to serve and top with ice cream and enjoy!
Niki
Can I use almond flour instead of almond meal?
Sarah
Yes you can! 🙂
Janelle
This recipe will change your life it’s that good. I’m a little challenged in the kitchen and my friends are now completely suss as to where my new found dessert skills have come from. Add this to your must make lists!!
Sarah
Appreciate this so much, thank you!! ❤️
Sue Johns
can you use chia seeds instead of flax? i really dislike taste of flax
Sarah
I have never tried it with chia seeds so I can't say for certain! But I think it should be fine 🙂