This dessert features a tender pistachio sponge soaked in a rich and indulgent pistachio toffee sauce, creating the ultimate gooey pudding. It’s egg-free, can be made without dairy, and is super simple to make!
Vegan Sticky Pistachio Sponge Pudding
This Sticky Pistachio Sponge Pudding is a tender pistachio sponge soaked in a sticky pistachio toffee sauce. Perfect for a warm and comforting dessert!
Sticky Pistachio Sponge Pudding
This dessert features a tender pistachio sponge soaked in a rich and indulgent pistachio toffee sauce, creating the ultimate gooey pudding. It's egg-free, can be made without dairy, and is super simple to make!
Ingredients
Pistachio Sponge:
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup ground pistachios
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 cup plant-based milk almond, soy, or oat
- 1 tbsp apple cider vinegar
- ½ cup vegetable oil or melted coconut oil
- 1 cup dairy-free yogurt soy or coconut
- 1 tsp vanilla extract
Pistachio Toffee Sauce:
- 1 cup light brown sugar
- ½ cup dairy-free butter
- ½ cup coconut cream or the thick part from a can of full-fat coconut milk
- ½ cup ground pistachios
Instructions
Prepare the Pistachio Sponge:
- Preheat your oven to 350°F (175°C).
- Grease and line an 8×8-inch baking dish with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, ground pistachios, baking powder, baking soda, and salt.
- In another bowl, mix the plant-based milk and apple cider vinegar to create a dairy-free buttermilk. Let it sit for a few minutes until it curdles slightly.
- Add the vegetable oil, dairy-free yogurt, and vanilla extract to the buttermilk mixture and mix until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the sponge to cool in the dish for 10 minutes.
Prepare the Pistachio Toffee Sauce:
- In a medium saucepan, combine the light brown sugar, dairy-free butter, and coconut cream.
- Cook over medium heat, stirring frequently, until the mixture comes to a boil and the sugar is dissolved.
- Remove from heat and stir in the ground pistachios until well combined.
Assemble the Pudding:
- While the sponge is still warm, use a skewer to poke holes all over the surface.
- Pour the pistachio toffee sauce over the sponge, allowing it to soak into the holes.
Serve:
- Allow the pudding to set for about 15 minutes before serving.
- Serve warm with extra sauce, if desired.
- Enjoy this gooey and indulgent Sticky Pistachio Sponge Pudding!
Notes
Tips for Making the Best Sponge
- Use Buttermilk: The acidity helps break down gluten and proteins, making cakes more tender. Make a dairy-free version by adding vinegar to plant-based milk.
- Don’t Overmix: Overmixing can cause dense, tough, or deflated cakes.
- Use Room Temperature Ingredients: They bond together better, creating a seamless and even texture.
- Weigh Your Ingredients: Follow the exact recipe for best results.
- Don’t Overbake: Keep an eye on the cake and remove it from the oven as soon as it’s done to maintain moisture.