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Sticky Toffee Cupcakes (Vegan)

three sticky date cupcakes on a black oblongue serving board with more cupcakes in the background.
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Shouting out to all the dessert lovers with an extra sweet tooth! Sticky Toffee Cupcakes are an amazing treat when you’re in need of a sugar hit! Made with all plant-based ingredients, these sticky date cupcakes are iced with vegan brown sugar buttercream for extra decadence! Enjoy!

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Sticky tofee cupcakes with brown sugar buttercream on black board with extra cupcakes in the background.

Ingredients and Substitutes

For the Sticky Date Cupcakes

  • dates: don’t worry about getting the best quality succulent dates like Medjool. These cupcakes will work with smaller dryer dates very well too!
  • unsweetened soya milk: can be replaced with other non-dairy alternatives, like almond, oat or cashew nut milk.
  • vanilla bean paste: or seeds scraped out of 1 vanilla pod.
  • bicarbonate of soda: a necessary ingredient for the light and fluffy texture of these sticky toffee pudding cupcakes.
  • vegan butter/ margarine: we used Flora.
  • dark brown sugar: you may use light brown sugar, but the sticky toffee cupcakes will lack the molasses flavour that dark brown sugar brings.
  • plain flour: also known as all-purpose flour.
  • baking powder: not to be confused with baking soda/ bicarbonate of soda, which was used earlier.
  • spices: ground ginger and cinnamon.
Ingredients on a wooden chopping board.

For The Brown Sugar Buttercream Frosting

  • vegan butter/ margarine: we used Flora.
  • dark brown sugar: can be replaced with light brown sugar, but your frosting will be lighter in colour.
  • icing sugar: also known as powdered sugar or confectioner’s sugar, sifted.
Ingredients for the frosting on a wooden board.

Method

Make Sticky Toffee Cupcakes

Preheat the oven to 160°C Fan. Chop the dates into small pieces, using a sharp knife.

Place the chopped dates in a medium pan and pour the soya milk over them. Add vanilla bean paste and cook on low heat for approx 8-10 minutes until the dates soften and the mixture thickens.

Take the pan off of the heat and immediately stir in the bicarbonate of soda, stirring vigorously for a few seconds. The mixture should bubble up significantly. Leave the mixture to cool down slightly. The mixture should be warm enough to melt the butter, but not scolding.

Date, milk and bicard of soda mixture in a pan being stirred with a silicon spatula.

Add the sugar and vegan butter and stir until the butter melts.

In a separate bowl, mix the flour, baking powder, spices and salt. Add it to the date mixture and mix gently to combine (be careful not to overmix).

Divide the mixture between cupcake moulds, filling them almost up to the top. Bake for 25 minutes in the centre of the oven, until a wooden skewer inserted into the middle, comes out clean.

Leave the cupcakes to cool down completely.

To Make Brown Sugar Buttercream

Using an electric handheld mixer, cream the vegan butter and dark brown sugar until the mixture is no longer gritty. Add a tbsp of icing sugar at a time and beat until you’ve used up all the icing sugar. Depending on the vegan butter you’ve used, you may need to add a tsp of dairy-free milk to loosen the frosting.

Brown sugar buttercream on electric mixer beaters.

Once the cupcakes have cooled down to room temperature, pipe the brown sugar buttercream on top. NOTE: you don’t need much buttercream on these Sticky Toffee Cupcakes, as they are sweet and rich on their own, so we recommend piping just a small amount of icing on top.

Recipe FAQs

Can I Make A Vegan Sticky Toffee Cake with Frosting Instead?

Yes! Pour the cupcake mixture into a 2lbs loaf tin and bake for 45-50 minutes instead.

Can I Eat Sticky Toffee Pudding Cupcakes Without Icing?

Absolutely! I think they are deliciously moist and lovely on their own. The vegan brown sugar buttercream frosting is a nice addition, but these cupcakes can definitely be enjoyed without it!

How To Store Vegan Sticky Toffee Cupcakes?

Since these date cupcakes are vegan, theoretically there is no need to store them in the fridge. However, we find that vegan buttercream frosting stays firmer and tastes nicer if you store your cupcakes in the fridge. Simply take them out to come to room temperature for about 15 minutes before serving them.

Piping buttercream on the sticky toffee cupcakes.

Other Vegan Treats and Desserts

If you are after more vegan dessert recipes, have a look at some of our favourites below:

Recipe Card

three sticky date cupcakes on a black oblongue serving board with more cupcakes in the background.

Sticky Toffee Cupcakes (Vegan)

Shouting out to all the dessert lovers with an extra sweet tooth! Sticky Toffee Cupcakes are an amazing treat when you're in need of a sugar hit! Made with all plant-based ingredients, these sticky date cupcakes are iced with vegan brown sugar buttercream for extra decadence!
5 from 2 votes
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dessert
Cuisine British, Vegan
Servings 12 cupcakes
Calories 353 kcal

Ingredients
 
 

  • 120 g dates chopped into small pieces
  • 240 ml unsweetened soya milk
  • 1 tsp vanilla bean paste
  • tsp bicarbonate of soda
  • 150 g vegan butter/ margarine
  • 140 g dark brown sugar
  • 120 g plain flour
  • tsp baking powder
  • ¾ tsp ground ginger
  • ¾ tsp cinnamon
  • ½ tsp salt

For The Caramel Frosting:

  • 120 g vegan butter/ margerine
  • 50 g dark brown sugar
  • 210 g icing sugar

Instructions
 

Make The Cupcakes:

  • Preheat the oven to 160°C Fan. Place the chopped dates in a medium pan and pour the soya milk over them. Add vanilla bean paste and cook on low heat for approx 10 minutes for the dates to soften.
  • Take the pan off of the heat and immediately stir in bicarbonate of soda, stirring vigorously for a few seconds. The mixture should bubble up significantly. Leave the mixture to cool down slightly. The mixture should be warm enough to melt the butter, but not scolding.
  • Add the sugar and vegan butter and stir until butter melts.
  • In a separate bowl, mix the flour, baking powder, spices and salt. Add it to the date mixture and mix gently to combine (be careful not to overmix).
  • Divide the mixture between cupcake moulds, filling them almost up to the top. Bake for 25 minutes in the centre of the oven, until a wooden skewer inserted into the middle comes out clean.
  • Leave the cupcakes to cool down completely.

To Make Brown Sugar Buttercream:

  • Using an electric handheld mixer, cream the vegan butter and dark brown sugar until the mixture is no longer gritty. Add a tbsp of icing sugar at a time and beat until you've used up all the icing sugar. Depending on the vegan butter you've used, you may need to add a tsp of dairy-free milk to loosen the frosting.
  • Once the cupcakes have cooled down to room temperature, pipe the brown sugar buttercream on top.

Nutrition

Calories: 353kcalCarbohydrates: 49gProtein: 2gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 1gSodium: 453mgPotassium: 136mgFiber: 1gSugar: 40gVitamin A: 909IUVitamin C: 2mgCalcium: 76mgIron: 1mg
Keyword Sticky Date Cupcakes, Sticky Toffee Cupcakes, Sticky Toffee Pudding Cupcakes, Vegan Date Cupcakes, Vegan Sticky Toffee Cupcakes
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