Healthier Sticky Toffee Pudding Cake

This sticky toffee pudding is the perfect holiday dessert. It's super moist and sweetened with delicious dates for a rich, caramel flavor.

Sticky toffee pudding is the perfect cozy winter dessert. This cake is mostly sweetened with dried dates, and is made with less fat and sugar than classic recipes. However, it’s still super moist and the perfect way to end a holiday meal. Even better, all the ingredients are combined in a food processor, so making this cake is quick and easy.

slice of Healthier Sticky Toffee Pudding Cake with no toppings

What is Sticky Toffee Pudding?

Sticky toffee pudding is a classic British dessert made of a moist sponge cake soaked in a toffee sauce. The sponge cake is usually made with chopped dates and sometimes nuts.

What about the sauce?

Sticky Toffee Pudding is commonly served with a toffee sauce made with cream and brown sugar. To make a traditional toffee sauce, melt 5 tablespoons of butter over medium-low heat. Then gradually whisk in 1 cup of cream, 6 tablespoons of brown sugar, and 1/8 teaspoon salt. Once mixture has thickened and is smooth, remove from heat.

However, my family loves this cake without the toffee sauce. We often enjoy it on its own, or with a drizzle of maple syrup or cream. I also recommend trying it with some whipped cream or vanilla ice cream on top.

slice of Healthier Sticky Toffee Pudding Cake on a plate with cream and toffee sauce on top

Key ingredients for Sticky Toffee Pudding Cake

  • Pitted dates: I recommend using Medjool dates in this sticky toffee pudding because they have an amazing rich caramel flavor. However, other date varieties will work as well.
  • Brown sugar: If you don’t have brown sugar, you can substitute Demerara sugar or 1/4 cup granulated sugar + 1 teaspoon molasses.
  • Applesauce: Applesauce helps make this sticky toffee pudding cake super moist and tender. You can use sweetened or unsweetened applesauce. Pumpkin puree, sour cream, or full fat yogurt can be substituted.
  • Eggs
  • Whole wheat flour or all purpose flour

Variations and ingredient substitutions for Sticky Toffee Pudding Cake

  • Try sprinkling some chopped pecans, walnuts, or hazelnuts on top of the cake before baking.
  • To make a traditional toffee sauce: Melt 5 tablespoons of butter over medium-low heat. Then gradually whisk in 1 cup of cream, 6 tablespoons of brown sugar, and 1/8 teaspoon salt. Once mixture has thickened and is smooth, remove from heat and pour over the baked pudding. Return the pudding to the oven and broil for 1-2 minutes.
  • Add some spices: The warm flavor of the dates and brown sugar pair wonderfully with cinnamon, nutmeg, and ginger.
  • Don’t have brown sugar? You can substitute Demerara sugar or 1/4 cup granulated sugar + 1 teaspoon molasses.
  • Don’t have applesauce? Pumpkin puree, sour cream, or full fat yogurt can be used as substitutes.
Healthier Sticky Toffee Pudding Cake on a plate with candle in background

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Healthier Sticky Toffee Pudding Cake

This sticky toffee pudding gets most of its sweetness from dried dates and is made with whole wheat flour for a healthier version of the classic holiday dessert.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Keyword: cake, christmas, healthy, holiday, sticky toffee pudding, toffee
Servings: 8 servings
Author: Half the Sugar Baker

Ingredients

  • 1 cup pitted dates
  • 1 cup boiling water
  • 4 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 1/4 cup brown sugar
  • 1/4 cup applesauce
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup whole wheat or all purpose flour

Instructions

  • In a small bowl, cover the dates with the 1 cup boiling water. Allow to steep for at least 5 minutes. Preheat oven to 350ยบ F. Grease a deep 8×8 inch pan.
  • In a food processor or blender, pulse the butter, salt, brown sugar, applesauce, eggs, and vanilla extract until well mixed. Add the baking soda, baking powder, and flour. Pulse until just combined. Add the dates and all of the remaining liquid. Pulse until smooth.
  • Pour the batter into the greased baking dish. Bake for 25-30 minutes, or until an inserted toothpick comes out with just a few crumbs.
  • Allow cake to cool briefly and serve warm. Optionally serve with whipped cream or vanilla ice cream.
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