Make this Vegan Gingerbread Sticky Toffee Pudding for Christmas! A moist and sticky date filled gingerbread cake is coated with sticky toffee sauce, served with homemade dairy-free gingerbread ice-cream and iced gingerbread cookies! Vegan, No-Egg, No-Dairy and easy to make!
This dessert has been made in collaboration with Ninja Kitchen UK. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Vegan Gingerbread Sticky Toffee Pudding
This is the best vegan gingerbread sticky toffee pudding recipe, also known as a sticky date pudding. It’s super moist, packed with sticky dates and gingerbread flavour, and it’s also served with toffee sauce and vegan gingerbread ice cream. Can it get more delicious or festive than this? The cake comes together in less than 10 minutes, and can be served warm with some sticky toffee sauce. I served the dessert with some homemade vegan ice-cream! Whats better than the combination of a hot dessert and cold ice-cream! Keep reading to learn how to make it!
Looking for more gingerbread recipes? Check out my:
- No-Bake Mini Gingerbread Cheesecakes
- Vegan Gingerbread Sugar Cookies
- Viral Vegan Gingerbread Cake
- The BEST Vegan Gingerbread Cinnamon Rolls
- Vegan Gingerbread Tiramisu Brownies
- No-Bake Gingerbread Oreo Pops
- Vegan Gingerbread Steamed Pudding
Why you’ll love this recipe:
- Ultra-moist vegan gingerbread sponge infused with warm, festive spices!
- Rich, gooey and sticky toffee sauce poured over the warm pudding, it’s simply divine!
- Creamy homemade gingerbread ice-cream that melts perfectly into the sticky toffee cake! Hot and cold = a match made in christmas pudding heaven!
- Iced gingerbread cookies for added texture, aroma, and seasonal flair!
- Completely vegan and dairy-free without sacrificing indulgence or flavour!!
- A nostalgic, show-stopping dessert perfect for Christmas and holiday celebrations / gatherings!
- Layers of texture and spice in every spoonful, soft, sticky, creamy, and crunchy and scrumptious!
- Wonderfully aromatic, filling your kitchen with warming spices!
- A crowd-pleasing treat that surprises even non-vegans with its richness and depth!
Layers of this gingerbread sticky toffee pudding
A gingerbread sticky toffee pudding is all about layers of comfort – spiced gingerbread, warm toffee, and rich textures that build into pure indulgence. Looking closely at each layer reveals how this classic winter dessert becomes so irresistibly cosy and full of flavour (full method in the recipe card at the bottom of the page).
- Gingerbread cake
A moist gingerbread cake made with sweet medjool dates, spiced with ginger, cinnamon, nutmeg, and allspice. It also contains brown sugar for caramel depth! It’s baked in a square 9×9 tin until a toothpick comes out clean.
- Toffee sauce
A classic toffee sauce – butter, cream, sugar, hint of vanilla poured over the cake while the sponge is hot so it soaks in! Save some back for drizzling over the ice-cream!
- Gingerbread ice-cream
The dessert is topped with a swirl of dairy-free gingerbread ice-cream. The ice-cream is made using dairy-free condensed milk and cream, it literally melts in the mouth and has the most delicious gingerbread flavour!
How to serve the gingerbread sticky toffee pudding
A scoop of gingerbread ice-cream melting over warm gingerbread sticky toffee pudding creates the perfect contrast – cold creaminess meeting a moist, spiced sponge. As the ice-cream begins to soften, its gingerbread warmth mingles with the rich toffee sauce and chewy date pieces, creating a silky, spiced caramel swirl. Each bite brings together heat and cold, spice and sweetness, making the dessert feel both nostalgic and irresistibly indulgent.
To make the ice-cream I use the Ninja Swirl Machine (Paid collaboration)! This machine is absolutely incredible, it creates homemade ice-cream, and soft serve in the comfort of your own home! Watch how I made and created this ice-cream here! The Ninja Swirl Machine is great for all year round, perfect in summer for making cooling sorbets or soft serves, and great in winter topped with crumbled cookies, candy canes or even gingerbread mix-ins!
Gingerbread sticky toffee pudding FAQ
- What makes this pudding “gingerbread”? It uses classic gingerbread flavours, ginger, cinnamon, nutmeg and dark sugar to give the sponge a warm, spiced flavour. It’s also topped with classic homemade gingerbread iced cookies! Can I make it ahead of time?
- Can I make this dessert in advance? Yes. The pudding can be made 1–2 days ahead and reheated. Keep the sauce and ice-cream separate until serving.
- Do the iced gingerbread men go soft on the warm pudding? Yes, slightly. Add them just before serving to keep the icing firm and the cookies crunchy.
- Can I serve it without ice-cream? You can but whats better than a warm dessert and cold ice-cream. Especially when the ice-cream is gingerbread flavour! It pairs so well! Whipped cream or warmed through custard works a treat too! My go-to vegan custard is Alpro Vanilla.
- What vegan cream alternatives did you use? For the ice-cream I used The Coconut Collaborative Double Cream, and Natures Charm Condensed Coconut Milk. Both os these ensure a thick and stable ice-cream which dont immediately melt when piped.
- How can I make it look festive? Top with iced gingerbread men, a drizzle of toffee sauce, a dusting of ground ginger, or even a tiny candy cane. So cute!!
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! Pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Gingerbread Sticky Toffee Pudding
- Total Time: Overnight
- Yield: 8–10 1x
- Diet: Vegan
Description
How to make the ultimate festive gingerbread dessert – Vegan Gingerbread Sticky Toffee pudding, served with toffee sauce and a homemade dairy-free gingerbread ice-cream!
Ingredients
Ingredients for the sponge
- 200g of plain / all purpose flour
- 3 teaspoons of baking powder
- 3 teaspoons of ground ginger
- 2 teaspoons of ground cinnamon
- 1 teaspoon of ground nutmeg
- 1 teaspoon of ground all spice
- 180g of medjool dates (de-seeded and roughly chopped)
- 350ml of dairy-free milk (I use unsweetened soya milk)
- 115g of dairy-free butter
- 80g of dark brown sugar
- 20g of caster sugar
Ingredients for the toffee sauce
- 80g of dairy-free butter
- 75g of dark brown sugar
- 2 tablespoons of golden syrup
- 160ml of dairy-free double cream
- 2 teaspoons of cornstarch
- 1 teaspoons of vanilla extract
Ingredients for the ice-cream
- 425g of dairy-free double cream
- 320g vegan condensed milk
- 3 teaspoons of ground ginger
- 2 teaspoons of ground cinnamon
- 1 teaspoon of ground nutmeg
- 2 teaspoons of xanthan gum (helps to thicken)
- 1 teaspoon of vanilla extract
Ingredients for the gingerbread cookies
Get the recipe for my Vegan Iced Gingerbread Man Cookies here.
Instructions
Method (sponge)
- Preheat your oven to 180°C fan and line a 9×9 square baking tin with grease proof paper.
- In a medium sized mixing bowl, add in the flour, baking powder and ground spices. Stir together with a hand whisk to combine.
- De-stone and roughly chop the dates into small pieces. Add the chopped dates into a medium sized saucepan along with the dairy-free milk. Heat this on a medium heat, stirring with a heat proof spatula for around 8-10 minutes, or until the dates have softened.
- Once the dates are soft, add in the dairy-free butter and both sugars, stir in until fully melted. Remove from the heat.
- Pour the date mix from the saucepan into the dry ingredients and mix into a thick batter forms (don’t over mix, only mix until no dry ingredients are visible).
- Pour into your lined tin, use a off-set spatula to smooth this down, getting right into the corners of the tin.
- Place in the middle of the preheated oven and bake for appropriately 28-30 minutes, or until a skewer / toothpick inserted into the center of the sponge comes out clean.
- Once baked, remove from the oven and allow to sit at room temperature to cool while you make the toffee sauce.
Method (toffee sauce)
- Add all your toffee sauce ingredients to a large saucepan, place on the hob over a medium heat. stir until the sugar has dissolved and the butter has melted and incorporated. Ensure the cornstarch has fully combined and there aren’t any lumps. If so, whisk vigorously.
- Bring the sauce to the boil and stir for 1-2 minutes until it thickens slightly.
- Once thick, allow it to cool for a few moments. Poke some holes in the sponge (this allows the toffee sauce to soak all the way through the cake).
- Pour half or most of the toffee sauce over the baked pudding. Save some for drizzling over the cake and ice-cream before serving. Watch me make the cake here!
- Slice the sponge into servings and serve right away, or serve with a drizzle of whipped cream, custard, or ice cream like I did.
Method (ice-cream)
- In a bowl, combine all of the gingerbread ice-cream ingredients together until combined.
- Pour the mixture into the Ninja Swirl pint container, filling it up to the maximum fill line. Make sure the mixture is level on top so it freezes evenly.
- Place the pint (without the blade lid) in the freezer for at least 24 hours, or until it’s completely solid all the way through. This step is important for the machine to work properly and product ice-cream which swirls!
- Once the ice-cream has frozen, remove the frozen pint from the freezer, attach the blade lid, and lock it into the machine.
- Choose the “Ice Cream” or equivalent preset (depending on your model) – I use the Ninja Swirl Machine.
- Swirl the ice-cream in little serving dishes to serve alongside the gingerbread sticky toffee pudding, or even swirl directly on top of the dessert! Do this just before serving as the warmth from the pudding will melt the ice-cream (so yummy!!!).
- Serve with a drizzle of toffee sauce and iced gingerbread men!
Notes
Storage: Sticky Toffee Pudding: Store in an airtight / sealed container in the fridge for up to 2-3 days. Reheat gently in microwave or oven.
Toffee Sauce: Store in a sealed jar in the fridge for up to 1 week. Stir and warm gently in a saucepan before serving.
Ice-Cream: Store in the freezer, best enjoyed within 2-3 months Keep sealed to prevent ice crystals.
Tip: Store everything separately and assemble just before serving.
- Prep Time: 20 minutes
- Cook Time: 28-30 minutes
- Category: Cakes and layer cakes
- Method: Baking
- Cuisine: American
The Vegan Gingerbread Sticky Toffee Pudding sounds like a delightful festive treat with its rich gingerbread and date flavors. The idea of pairing it with homemade dairy-free ice cream is brilliant! I can imagine the warm pudding contrasting perfectly with the cold ice cream. Such a cozy and indulgent dessert for the holidays!
I always loved Sticky Toffee Pudding and this recipe was a dream! So easy to follow and relatively simple, I made these for my non-vegan family one weekend and we all loved these so much and the flavour was amazing.
I loved that this recipe mixes a warm, moist gingerbread sponge with cold vegan ice-cream — that contrast of hot pudding and melting ice-cream sounds so cozy and dessert-worthy for holiday evenings!
This gingerbread sticky toffee pudding looks absolutely divine! The combination of warm spiced cake with cold gingerbread ice cream is such a brilliant idea. Definitely adding this to my holiday baking list!
I really liked the idea of combining sticky toffee pudding with gingerbread spices like ginger, cinnamon and nutmeg. I’ve made regular sticky date pudding before, but adding those warm holiday spices sounds like it would make the kitchen smell amazing.
Ohh, that homemade dairy-free gingerbread ice-cream sounds absolutely
I love how layered this dessert is. From the moist cake to the toffee sauce and even the dairy free ice cream, it feels like a complete experience rather than just a single dish. Definitely something that would stand out on a Christmas table.
This is such a creative take on a classic dessert. Keeping it vegan while still delivering that deep, warm flavor profile is not easy, but it sounds like you nailed it. The addition of gingerbread ice cream makes it even more special.