Vegan Toffee Sauce

by Edward Daniel

Toffee Sauce is of those easy recipes that add flavour to cakes and puddings. Each chef has a variant of how to make this sauce but I prefer to have my sugar crystalise before adding the other ingredients.

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 100g unrefined cane sugar
  • 50g coconut oil
  • 100ml vegan milk


  1. Place the sugar in a non-stick pan over a medium heat. Stir continuously until the sugar starts to clump after a couple of minutes.
  2. Add the oil and vegan milk and be careful with any spitting. Stir continuously. Bring to the boil. Boil for a couple more minutes.
  3. Remove the pan from the heat.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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