This Sticky Toffee Cake is so Yummy! Easy Quick Dessert to make at home!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and can be healthier.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed.

self-raising flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat adds fiber.

Chop 200g (1 cup) of dates and place in a bowl.

Add ¾ teaspoon baking soda and 120ml (½ cup) hot water to the dates, mix well and set aside.

In a mixing bowl, whisk together 75g (½ cup) butter and 100g (½ cup) brown sugar for 2-3 minutes.

Add 3 medium eggs and whisk for 1 minute.

Mix in the date mixture.

Sift in 200g (1 ⅓ cups) plain flour and 1 teaspoon baking powder, then mix gently.

Add 1 teaspoon vanilla extract and ½ teaspoon almond essence (optional).

Stir in 50g (¼ cup) chopped nuts.

Pour the batter into a 20x20 cm (8x8 inches) baking pan.

Bake in a preheated oven at 170°C (338°F) for 30-35 minutes.

For the toffee sauce, microwave 100g (7 tablespoons) butter and 100g (½ cup) brown sugar for 45 seconds, then mix well.

Add 200ml (¾ cup, 2 teaspoons) heavy cream to the mixture and mix well to prepare the toffee sauce.

Once the cake is baked, make holes in it while warm and pour the toffee sauce over the cake.

Leave for 1-2 minutes to soak before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens