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PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

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Sticky Date Pudding

Soft, spongy date-filled cake topped with a smooth, sticky toffee sauce. A delicious, decadent dessert classic made healthy, with plant-based ingredients, and no added fats.

Prep Time: 20 Minutes
Cook Time: 25 Minutes
Yield: Serves 6


Sticky date pudding is a classic dessert; a soft, spongy date-filled cake topped with a smooth, sticky toffee sauce. Most traditional recipes use butter, eggs, and a lot of sugar, so naturally, we wanted to create a healthier plant-based version! This sweet, decadent-tasting rendition has no added fats, and less than one third the amount of added sugar found in most recipes. Remember that it is still a dessert though, and should definitely be considered an occasional treat only!

This dessert is best served warm, with a little banana ice-cream or vanilla creme on the side. However, you can turn this pudding into a slice for morning or afternoon tea instead- just wait until the cake has cooled before cutting it into 8 or 9 pieces. These will keep in a sealed container for up to 3 days.

Important tip: It's best to use fairly firm dates for this recipe, such as pitted dried or deglet noir varieties. If you want to use fresh medjool dates, just reduce the amount of time you boil the date and milk mixture (in step 2) by about 4 minutes.

To make this recipe soy free, use almond or rice milk instead of soy milk.

If you would like to make this recipe gluten free, try substituting a gluten-free flour mix in place of the whole wheat flour.


For the pudding:

  • 200g (7 oz.) pitted dates, chopped
  • 1 1/4 cups soy, rice or almond milk
  • 1 tsp. vanilla extract 
  • 3/4 tsp. baking soda
  • 4 tbsp. maple or date syrup
  • 1/4 cup applesauce
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1 1/2 cups whole wheat flour

For the toffee sauce:


  1. Preheat the oven to 180°C / 375°F. Line an 18-20cm (8 inch) square cake tin or oven dish with baking paper.
  2. Combine the dates, milk and vanilla extract in a pot. Bring mixture to a boil, then reduce heat and simmer for 7-8 minutes. Remove pot from the heat, add baking soda, and stir through until frothy. Set aside. 
  3. In a mixing bowl, stir together the applesauce, maple or date syrup, and cinnamon. Add the date and milk mixture, and stir to combine. Add the flour, and gently mix ingredients together with a fork until just combined (be careful not to over mix the batter, as it can result in a dense and chewy pudding.) Pour pudding batter into your prepared dish and bake for 25-28 minutes, until just firm to the touch.
  4. While the pudding bakes, prepare the toffee sauce. In a small jug or bowl, whisk together the soy or almond milk and the starch, and set aside. Next, combine the water and rapadura sugar in a small sauce pan. Bring mixture to a boil, and allow to boil for 7-8 minutes without stirring. Remove from the heat, and quickly add the milk/starch mixture while whisking continuously. Continue to whisk until the sauce has thickened. If it's too thick, add a tiny bit more water. If it's too thin, place sauce pan over a medium-low heat, and continue whisking for a minute or so, until thickened. The sauce should be smooth, glossy, and pourable.
  5. Remove pudding from the oven. Allow to stand for 5 minutes before slicing into pieces. Serve warm, drizzled with toffee sauce.