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Ayurvedic Sticky Toffee Pudding

This recipe is vegan and specially great for vata imbalances common in the autumn and winter (dry skin/hair, brittle bones, aches and pains, coldness, anxiety, fatigue and irregularities in digestion and the menstrual cycle). This pudding can also be used as a great alternative to other sugary treats due to the low sugar and high fibre content. Dates are great for regulating blood sugar levels when compared with other sugars and along with cinnamon they can work wonders on bringing down cholesterol. The spices make the pudding gently warming and easy to digest but might be a little heating for pitta imbalances so go lighter on these if that is the case. The coconut sugar used in the caramel has a cooling and moistening quality helping to balance pitta and vata, but go easy on this for kapha imbalance. This recipe was adapted from the recipe on where you can find a GF version plus many more great recipes!

Serves 8

  • 2 flax eggs (2 tbsp ground flax seeds mixed with 6 tbsp water and left to soak for 10 mins)

  • 1 cup/225g Dates (medjool are best for this)

  • 1/2 tsp baking soda

  • 1/2 cup hot water

  • 1 cup/125g wholemeal flour or spelt flour

  • 2 tbsp coconut sugar (or brown sugar)

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 1 tsp ground cinnamon

  • 1 tsp mixed spice

  • 1/2 tsp ground ginger

  • 1/4 tsp ground nutmeg

  • 1/4 tsp ground clove

  • 2 tsp vanilla extract

  • 1/4 cup/60ml melted coconut oil

  • Preheat oven to 180c

  • Grease a medium cake tin or small tray bake tin (you can double the mix for a full tray bake).

  • Place chopped, pitted dates and baking soda into a bowl then pour over hot water, stir and leave for 10-15 mins.

  • Next, transfer the dates and water to a food processor and blend until a paste is formed. Set aside.

  • I a large bowl, mix the date paste, flax eggs, vanilla extract, and melted coconut oil together

  • Sieve in the flour, coconut sugar, baking powder, salt, and all the spices and gently fold together until well combined.

  • Pour the batter into prepared tin.

  • Bake for 20 minutes or until a skewer inserted in to the centre comes out clean.

  • Remove from oven and let sit for 10 minutes.

  • Using a skewer, poke several holes through the cake.

  • Spoon about a 2 tablespoons of warm caramel sauce (see below) over the top of the cake. Let sit for another 10 minutes.

  • Remove the cake from it's tin and serve pieces with more warm caramel sauce and any additional toppings such as coconut yoghurt or toasted pecans.

For the caramel sauce:

  • 1/2 cup/118g maple syrup

  • 1/2 cup/118g coconut or brown sugar

  • 1/2 cup/118g coconut milk

  • 2 tbsp coconut oil

  • 1/8 tsp salt (optional, see notes below)


  • Stir the maple syrup and sugar in a small pan on the heat until it reaches a gentle boil.

  • Turn the heat down to medium low and stir for 5 minutes.

  • In the last minute, add the coconut milk and continue stirring.

  • After the 5 minutes are up, remove from the heat and whisk in the coconut oil until it has melted and has combined.

  • Serve warm and refrigerate any unused caramel sauce in the fridge (some coconut oil might separate and go hard so warm before using again to melt this).

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