Healthy Sticky Toffee Pudding (GF/Paleo/Grain Free/Dairy Free/Vegan)
Enjoy a healthier version of sticky toffee pudding with a rich, grain-free sponge cake soaked in a simple toffee sauce. This recipe is gluten-free, paleo, and grain-free. A healthy twist!
Ingredients
For the Cake:
- 1 cup (200g) pitted Medjool dates
- 3/4 cup (180ml) brewed coffee
- 1 tsp baking soda
- 1/2 cup (125g) almond butter
- 1 tsp vanilla extract
- 1 tbsp (15ml) lemon juice or apple cider vinegar
- 1/4 cup (30g) coconut flour
- 1/4 cup (30g) tapioca or arrowroot starch
- 1/4 tsp salt
For the Toffee Sauce:
- 1/2 cup (100g) pitted Medjool dates
- 1 cup (225ml) full-fat coconut milk
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
1. Soak the Dates:
- Pour brewed coffee over the dates and add baking soda. Stir and soak for 30 minutes.
2. Preheat the Oven:
- Preheat to 350°F (175°C).
3. Blend the Cake Mix:
- Blend soaked dates and liquid with almond butter, lemon juice, and vanilla.
- Add coconut flour, tapioca starch, and salt. Blend until combined.
4. Bake:
- Pour batter into oiled mini bundt pans or a muffin tin.
- Bake for 30 minutes. Cool for 10-15 minutes before removing from the pan.
5. Make the Toffee Sauce:
- Blend toffee sauce ingredients until smooth. Adjust consistency with more coconut milk if needed.
6. Serve:
- Pour the toffee sauce over the cakes before serving. Enjoy!
