Sticky Toffee Pudding Cake

Sticky. Toffee. Pudding. My all-time favourite dessert. I think it might even be my absolute favourite thing ever. It's definitely in my top two.

Now if you're not from the UK, you might not have heard of this perfect warming British dessert. If you haven't then don't worry, I'll fill you in. Sticky Toffee Pudding is the greatest thing ever. It's as simple as that really.

The secret to the sweetness of this heavenly pud is dates! I've taken it a step further today with a sticky toffee pudding cake recipe that is permeated with a thick caramel-like sauce.

So here is my showstopping sticky toffee pudding cake recipe!


For the cake

125g dates

4 tbsps coconut sugar or maple syrup

125ml melted coconut oil

250ml almond milk

1 tbsp vanilla extract

250g chickpea flour

1 tsp baking powder

Pinch of salt

For the sauce

Aquafaba (water from one can of chickpeas!)

250ml almond milk

1 tbsp coconut sugar

100g dates

2 tbsps melted coconut oil


For the cake

1. Preheat the oven to 180C.

2. Place the dates in a saucepan with 200ml of water and bring to the boil. Then turn down the heat and slimmer for 2 minutes. Blitz the dates with the rest of the ingredients in a food processor.

3. Grease a cake tin with coconut oil and pour in the cake mixture

4. Bake for around 25-30 mins.

For the sauce

1. Place the dates in a saucepan with 100ml water and bring to the boil. Turn down and simmer for 2 mins. Whisk up the aquafaba until it starts to thicken and with the rest of the ingredients, add to the pan and take off the heat. Mix it all together and then allow to cool down.

2. Once the cake is ready, pour half the sauce over the top to allow it to permeate through. Once the cake and sauce have both slightly cooled down then pour the rest off the sauce on top.

3. Serve and enjoy!

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