Refined-Sugar-Free, Vegan, Gluten-Free Sticky Toffee Pudding

Sticky Toffee Pudding

One of the treats we used to have when I was little was steamed sticky toffee puddings, the bought ones but wow they were good. When I went to make these myself I was a bit shocked by the sugar content in a sticky toffee pudding. I couldn’t find a recipe that wasn’t jammed packed with sugar. So I set out to make a refined-sugar-free sticky toffee pudding. I am beyond thrilled with the results, this recipe is totally refined-sugar-free, even better the cake itself has no sugar at all just natural ones from the fruit and vegetables and there is only a little brown rice syrup in the sauce. It is also super easy, I find steamed puddings a bit long and complicated to make, this recipe just involves baking but it has a steamed taste to it. All in all you have a pretty nutritious delicious amazing dessert, which is refined-sugar-free, vegan and gluten-free.Sticky Toffee Pudding

Sticky Toffee Pudding

Refined- Sugar-Free, Vegan, Gluten-Free Sticky Toffee Pudding

Prep Time: 15 minutes

Cook Time: 35 minutes

Yield: 6 puddings


  • Pudding
  • 1 cup peeled grated sweet potato
  • 1 ¼ cup non-dairy milk
  • 1/3 cup mashed banana
  • 1 tbs psyllium husk
  • 1 tbs ground flaxseed
  • 1 tbs apple cider vinegar
  • 3 tbs olive oil
  • 3 tbs coconut oil
  • 1 tbs tahini
  • 2 tbs chia seed
  • ½ cup sorghum flour
  • ¼ cup coconut flour
  • 2 tbs arrowroot flour
  • 2 tsp baking powder
  • 1 tsp bicarbonate soda
  • 2/3 cup raisins
  • Sauce
  • ¼ cup coconut milk
  • ¼ cup brown rice syrup
  • 2 tbs tahini
  • * I use a dry cup measurer for all my measurements.
  • 6 ramekins 7 oz capacity.


  1. Preheat the oven to 350.
  2. Place the sweet potato in a pot with ¼ cup water and ¼ cup of the non-dairy milk. Place the lid on the pot and simmer on low-medium heat for 5-8 minutes until the sweet potato has cooked and there is no water left.
  3. Place the remaining 1 cup non-dairy milk in a bowl with the apple cider vinegar and leave to one side for 5 minutes.
  4. In food processor or blender add the banana, psyllium husk, flaxseed, chia seeds, tahini and oils. Add the sweet potato and blend until well combined.
  5. Add the milk, vinegar mix and blend again.
  6. Pour contents into a bowl.
  7. Sift in the flours and raising agents and fold until all is well combined. Add the raisins and gently fold.
  8. Lightly grease the inside of 6 ramekins and evenly distribute the mixture amongst the 6 ramekins.
  9. Place in the middle of the oven for 30-35 minutes. They are done when they are just starting to come away from the edges of the ramekins.
  10. While the puddings are cooking make the sauce, place all the ingredients in a pot and heat until just starting to simmer. Leave to one side. You can serve the sauce hot or cool over the puddings.
  11. You can serve in the soufflé pots or use a knife to ease them out onto a plate.
  12. Pour the sauce over the top and serve.

Serving ideas:
* Delicious with ice cream, yoghurt and caramelized bananas.
* If you like lots of sauce you may want to double the recipe for the sauce.

Sticky Toffee Pudding

Sticky Toffee Pudding

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