This cake is not too sweet, not too rich, but still offers all the comfort (hello, maple syrup and warming spices) you want when finishing off a festive meal. Plus, there is no refined sugar in sight. If serving those with food sensitivities, you can try making the cake with an all-purpose gluten-free flour blend and melted coconut oil.
Flour power
Compared to regular whole wheat flour, spelt flour often produces cakes, scones, and muffins that are more tender and with greater nutritional virtues than all-purpose white flour.
Sticky Toffee Pudding Cake with Maple Cream
Ingredients
- 1 cup (250 mL) chopped Medjool dates
- 1/2 tsp (2 mL) baking soda
- 1 1/4 cups (310 mL) spelt flour
- 4 Tbsp (60 mL) maple syrup, divided
- 1 1/2 tsp (7 mL) vanilla extract, divided
- 1 tsp (15 mL) cinnamon
- 1/4 tsp (1 mL) ground cloves
- 1 tsp (5 mL) baking powder
- 1/4 tsp (1 mL) salt
- 1/4 cup (60 mL) melted and cooled unsalted butter
- 2 large organic eggs
- 2/3 cup (160 mL) raw unsalted cashews
Nutrition
Per serving:
- calories340
- protein9g
- fat11g
- saturated fat4g
- trans fat0g
- carbohydrates57g
- sugars30g
- fibre6g
- sodium229mg
Directions
01
In small bowl, place dates and baking soda; add 1/2 cup (125 mL) hot water and stir to dissolve the soda. Let soak for 15 minutes.
02
Preheat oven to 350 F (180 C). Line bottom of 8 in (20 cm) round cake pan with parchment paper and grease sides.
03
To blender or food processor, transfer dates and soaking water, and process until smooth. Add spelt flour, 3 Tbsp (45 mL) maple syrup, 1 tsp (5 mL) 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 itu2019s golden brown and springs back when you press it in the centre, about 25 minutes. Let cool for 5 minutes before removing from pan and slicing.
04
To make Maple Cream sauce, 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 (160 mL) water, 1 Tbsp (15 mL) maple syrup, and 1/2 tsp (2 mL) vanilla; blend until very smooth.
05
Serve slices of cake topped with sauce.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
