Healthy sticky toffee cake recipe is exactly what you need in your life right now. The weather is not great, it’s Sunday night, which means work tomorrow…do you need any other excuse? Don’t think so 🙂 I like to serve it with salted toffee caramel sauce and lightly toasted pecans for extra indulgence. This is a simple recipe involving dates, almond milk, spelt flour and loads of lovely smelling spices. I haven’t tried any other flours, but my guess is whole-wheat flour could work well too. If you haven’t got almond milk, try any other milk as long as you stick to the same amount.If you need a short cut for the apple sauce/puree use baby food. I know it might sound a bit weird, but baby apple puree is 100% natural with nothing added and always works well in my recipes.
This healthy sticky toffee cake is simple, nourishes the belly and the soul as well as being very fast to make. It tastes nice even without the toffee sauce, but of course even better with the sauce on. I have used almond butter, but I love it with tahini or cashew nut butter too. You could also try my caramel sauce.
Here’s the healthy sticky toffee cake recipe
- 250g dates, pitted and roughly chopped
- ½ cup almond milk
- ½ cup (100g) coconut oil
- ¾ cup apple puree or apple sauce
- 2 cups spelt flour
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 tsp ground ginger
- Pinch of salt
- Toffee sauce
- 2 tbsp almond butter (I also like tahini)
- 2 - 3 tbsp almond milk (depending how thick or think you want the sauce)
- 2 tbsp maple syrup
- Good pinch of salt
- Toppings: handful of lightly toasted pecans
- Preheat the oven to 160 degrees and grease your cake tin with a bit of coconut oil
- In a saucepan, bring the almond milk and dates to a gentle simmer. Simmer for 3 minutes, remove from the heat, and cool down. Once cooled pour in a bowl, add the oil, apple sauce and mix.
- Gently fold in the spelt flour, baking powder, salt and spices until fully combined.
- Spoon the mixture in and pop in the preheated oven for around 30 minutes or until the slightly brown and the cake gently springs back when you touch it.
- While the cake is baking, make up the toffee sauce. In a small bowl whisk together all of the toffee sauce ingredients until you have smooth mixture.
- Remove cake from oven, let it cool for a few minutes, and then prick with a fork all over.
- Pour the toffee sauce all over it and top it up with some lightly toasted pecans.
As always please, if you make this recipe share it with me either on my Facebook,Twitter or Instagram. I would love to see it! Hashtag #HediHearts