Vegan Steamed Pudding Recipe: Moist Spiced Cake With Date Sweetness

This vegan steamed pudding delivers a moist, fragrant dessert without dairy or eggs. The dates provide natural sweetness while warm spices create depth of flavor.

Steaming ensures an incredibly tender texture, and the recipe comes together with simple pantry staples. The result is a comforting, old-fashioned pudding that’s entirely plant-based.

Ingredients for Vegan Steamed Pudding

Simple pantry staples create this moist, spiced vegan dessert with natural sweetness.

The dates are crucial for both texture and sweetness. Medjool dates from Trader Joe’s or Whole Foods are ideal—look for plump, glossy ones without added sugar. The coconut oil should be unrefined for that subtle coconut note, but refined works if that’s your preference. For plant-based milk, unsweetened almond or oat provides the cleanest flavor profile for this delicate pudding.

No Medjool dates? Deglet Noor work in a pinch (use 1.25 cups since they’re smaller). Out of coconut oil? Melted vegan butter or neutral oil like avocado oil will do. For the plant-based milk, any unsweetened variety is fine, though soy milk’s higher protein helps with structure. Skip the spices if you must, but the cinnamon really defines the warmth here.

Store dates in an airtight container for up to 1 month at room temperature, or 6 months in the fridge. Once mixed, the batter can sit for 30 minutes before steaming if needed. Leftovers keep 5 days covered in the fridge, though it’s best fresh.

Step-by-Step Instructions for Vegan Steamed Pudding

Master the technique for a perfectly moist, spiced pudding with rich date flavor.

Step 1: Prepare the Date Mixture

Chop the 1.5 cups Pitted Dates finely and place them in a heatproof bowl. Pour the 0.5 cup Hot Water over the dates and let them soak for 15 minutes until softened. This rehydrates the dates and enhances their natural sweetness.

After soaking, add the 0.5 cup Brown Sugar, 0.5 cup Coconut Oil, 2 tsp Vanilla Extract, and 1.25 cups Plant-Based Milk to the bowl. Stir until the mixture is smooth and the dates are mostly dissolved. The coconut oil should be fully melted to ensure even distribution throughout the batter.

Step 2: Combine Dry Ingredients

In a separate large bowl, sift together the 2 cups All-Purpose Flour, 2 tsp Baking Powder, 0.5 tsp Baking Soda, 0.5 tsp Salt, 1.5 tsp Ground Cinnamon, 1 tsp Ground Ginger, and 0.5 tsp Ground Nutmeg. Sifting aerates the flour and prevents clumping, which is essential for a light texture.

Stir in the 1 tbsp Apple Cider Vinegar directly into the dry mix—this activates the baking soda immediately, creating a chemical reaction that lightens the pudding. The spices should be evenly dispersed to ensure every bite is richly flavored.

Step 3: Mix Wet and Dry Components

Pour the date mixture into the bowl with the dry ingredients. Use a silicone spatula to fold everything together gently until just combined. Overmixing will develop gluten, resulting in a dense pudding rather than a tender, moist one.

The batter will be thick but pourable. If it appears too stiff, add a splash of additional plant-based milk, but avoid thinning it excessively. The consistency should resemble a thick cake batter, capable of holding its shape when steamed.

Step 4: Steam to Perfection

Transfer the batter to a greased pudding mold or heatproof bowl. Cover tightly with aluminum foil or a lid to prevent steam from entering. Place the mold in a large pot with 2 inches of boiling water, ensuring the water does not touch the mold.

Steam for 2 to 2.5 hours on medium-low heat, checking the water level periodically and replenishing with hot water as needed. The pudding is done when a toothpick inserted into the center comes out clean and the top springs back lightly when touched.

Step 5: Cool and Serve

Carefully remove the mold from the pot and let the pudding cool in the mold for 10 minutes. This allows it to set fully and makes it easier to unmold. Run a knife around the edges if necessary, then invert onto a serving plate.

Serve warm, sliced into portions. The pudding should have a deep, spiced aroma with a moist, tender crumb. The dates will provide pockets of natural sweetness, balanced by the warmth of the cinnamon, ginger, and nutmeg.

Wine and Beer Pairings for vegan steamed pudding

Sweet Dessert Wines

For a classic pairing, try a Moscato d’Asti from Italy—its light fizz and stone fruit notes complement the date sweetness beautifully. I love how the 5.5% ABV keeps it light enough to not overpower this delicate dessert. 🍷

Rich Fortified Options

A glass of Pedro Ximénez sherry offers deep raisin and caramel flavors that mirror the pudding’s date richness. Serve it slightly chilled at 50-55°F for the best experience. The contrast between the warm pudding and cool wine is divine.

Spiced Beer Pairings

A Belgian dubbel like Chimay Red brings dark fruit and warm spice notes that echo the cinnamon and ginger. The beer’s 7% ABV stands up to the pudding’s depth without overwhelming it. 🍺

Non-Alcoholic Choices

For a booze-free option, serve with spiced chai tea—the cinnamon and ginger in the tea will amplify the pudding’s flavors. I brew mine extra strong with a dash of vanilla extract for added harmony.

Coffee Complement

A cup of dark roast coffee with a splash of oat milk cuts through the sweetness while enhancing the warm spices. The bitterness of the coffee provides a perfect contrast to the pudding’s natural sugars.

Frequently Asked Questions