Healthy Sticky Toffee Cake
- Recipe by: Hedi Hearts - Clean Eating
- Hedi Hearts was created out of love and the desire to rediscover the joy of preparing and eating food while maintaining a healthy lifestyle. Join Hedi on a journey of good health, positive emotions, natural weight loss, glowing skin and hair, plus an abundance of energy that will last you throughout the entire day!
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This is a simple recipe involving dates, almond milk, spelt flour and loads of lovely smelling spices.
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.
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.
To make this nut-free, just use soya or rice milk and tahini instead of almond butter.
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1.
Preheat the oven to 160 degrees and grease your cake tin with a bit of coconut oil.
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2.
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.
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3.
Gently fold in the spelt flour, baking powder, salt and spices until fully combined.
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4.
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.
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5.
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.
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6.
Remove cake from oven, let it cool for a few minutes, and then prick with a fork all over.
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7.
Pour the toffee sauce all over it and top it up with some lightly toasted pecans.
- 250g Dates, pitted and roughly chopped
- 1/2 Cup Almond Milk (or any milk)
- 1/2 Cup Coconut Oil
- 1/4 Cup Apple Puree/Apple Sauce
- 2 Cups Spelt Flour
- 1 Tsp Baking Powder
- 2 Tsps Cinnamon Powder
- 1 Tsp Ground Ginger
- Pinch of Salt
- Toffee Sauce :
- 2 Tbsp Almond Butter/Tahini
- 2-3 Tbsp Almond Milk (or any milk)
- 2 Tbsp Maple Syrup
- Big pinch of Salt
- Topping: Handful of lightly toasted pecans
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