Sticky Toffee Pudding Cake with Maple Cream

Vegetarian; includes dairy-free option

This Sticky Toffee Pudding Cake with Maple Cream is not too sweet and not too rich, but it still offers all the comfort you want when finishing off a festive meal. Plus, there is no refined sugar in sight. If serving those with food sensitivities, you can make the cake with an all-purpose gluten-free flour blend and melted coconut oil.

Compared to regular whole wheat flour, spelt flour often produces cakes, scones, and muffins that are more tender.

Sticky Toffee Pudding Cake with Maple Cream

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Course

Desert

Servings

6

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Ingredients

• 1 cup chopped Medjool dates
• 1/2 tsp baking soda
• 1 1/4 cups spelt flour
• 4 tbsp maple syrup divided
• 1 1/2 tsp vanilla extract divided
• 1 tsp cinnamon
• 1/4 tsp ground cloves
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup melted and cooled unsalted butter or dairy free butter
• 2 large organic eggs
• 2/3 cup raw, unsalted cashews

Ingredients 1 cup chopped Medjool dates 1/2 tsp baking soda 1 1/4 cups spelt flour 4 tbsp maple syrup divided 1 1/2 tsp vanilla extract divided 1 tsp cinnamon 1/4 tsp ground cloves 1 tsp baking powder 1/4 tsp salt 1/4 cup melted and cooled unsalted butter or dairy free butter 2 large organic eggs 2/3 cup raw, unsalted cashews

Course Desert Servings 6 Print Recipe

Instructions

1. In small bowl, place dates and baking soda; add 1/2 cup hot water and stir to dissolve the soda. Let soak for 15 minutes.
2. Preheat oven to 350 F. Line bottom of 8 inch round cake pan with parchment paper and grease sides.
3. To blender or food processor, transfer dates and soaking water. Process until smooth. Add spelt flour, 3 Tbsp maple syrup, 1 tsp vanilla, cinnamon, cloves, baking powder, and salt. Process until well mixed. Add melted and cooled butter and eggs. Process until well mixed. Into prepared cake pan, pour batter. Bake cake until it’s golden brown and springs back when you press it in the center, about 25 minutes. Let cool for 5 minutes before removing from pan and slicing.
4. To make maple cream, in bowl, place cashews, cover with warm water, and let soak for at least 2 hours. Drain cashews, place in blender or food processor with 2/3 cup water, 1 Tbsp maple syrup, and 1/2 tsp vanilla; blend until very smooth.
5. Serve slices of cake topped with maple cream.

Recipe Notes

Per serving: 340 calories; 9 g protein; 11 g total fat (4 g sat. fat); 57 g total carbohydrates (30 g sugars, 6 g fiber); 229 mg sodium