Apple Cinnamon Sticky Toffee Pudding Cake

Apple Cinnamon Sticky Toffee Pudding Cake
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    [post_title] => Apple Cinnamon Sticky Toffee Pudding Cake
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TOTAL TIME :20mins30mins45mins
  • 3 cups apples, chopped into 1/2" pcs (approx 2 medium apples, skin optional, I rec pink lady)
  • 5 tablespoons coconut sugar
  • 1 tablespoon plus 1/4 teaspoon cinnamon
  • 1 1/2 cups chickpea/garbanza bean flour (brand linked below)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/4 cup melted butter (1/2 stick, sub vegan butter)
  • 1 cup canned full fat coconut milk
  • 1 large egg (room temperature)
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup medjool dates, pitted & chopped into 1/4" pcs
  • 1/4 cup butter (1/2 stick, sub vegan butter)
  • 3/4 cup canned full fat coconut milk
  • 1/2 cup coconut sugar
  • 1/2 teaspoon sea salt
  • 1 teaspoon vanilla extract
  1. Preheat oven to 400 degrees F and line a baking sheet with nonstick parchment paper. Add apples, 1 tablespoon coconut sugar and 1/4 teaspoon cinnamon to sheet and toss to coat. Bake apples for 15-20, easily pierced with a knife and golden brown around some of the edges (I bake mine for 18 minutes). After apples come out, turn heat down to 375.
  2. In the meantime, line an 8x8 baking dish with nonstick parchment paper, leaving an inch or so overhanging the edges. In a large mixing bowl, whisk together remaining 4 tablespoons (1/4 cup) coconut sugar, remaining tablespoon cinnamon, chickpea flour, baking soda, baking powder and set sea. In another mixing bowl, whisk together melted butter, coconut milk, whole egg, egg yolk and vanilla. Add wet ingredients to dry and stir to evenly incorporate. Fold in chopped dates.
  3. Once apples have cooled 5 minutes out of the oven, fold in 1 cup apples. Spread batter evenly into your parchment-lined baking dish. At this point, you can trim any excess parchment—you just want enough left that you can pull the cake out.
  4. Bake cake for approximately 20-25 minutes (remember to make sure you’ve turned the heat down to 375), until a toothpick comes out mostly clean but still a little “damp”. I found 22 minutes to be perfect. It may seem a little too “wiggly”, but it firms up some after cooling. While cake is baking, make sticky toffee sauce***
  5. Allow cake to cool 10 minutes before pulling out of the baking dish. Then cool another 30 minutes before slicing. Use a sharp knife to slice, and clean the knife between slices if you want somewhat defined. I slice mine into 9 squares. Serve with a drizzle of sticky toffee sauce and a spoonful of roasted apples. Serve cake with sticky toffee sauce and a spoonful of the remaining baked apples.
  1. In a small saucepan, combine all ingredients except vanilla and salt. Bring to a boil, whisking constantly, and boil for 6-8 minutes. You can turn down the heat as necessary if it starts bubbling too high. You’re looking for it to become a thick, caramel consistency that coats the back of the spoon and is a rich brown color. Remove from heat and stir in vanilla and sea salt. Set aside.
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  • Kathy Burns

    why chickpea flour? Is almond flour an appropriate substitute?

    • Laura Lea Goldberg

      I’ve never tested it so I can’t say! I think Chickpea Flour is a nice nut free alternative, and I love the texture for this recipe!

  • Jenna Vainner

    When you say canned full fat coconut milk, do you mean the cream from the top of the can or do you mix the cream together with the water first? Thanks!

    • Laura Lea Goldberg

      Hi! I’m referring to the cream and water mixed together! If they’re separate, put everything in a blender and purée and it will become coconut milk

  • csvb

    Hi Laura Lea! I’ve been super excited for this recipe so naturally I can’t wait to make it. Can I sub the chickpea flour with other kind of flour? Don’t think I’m able to get my hands on chickpea flour where I’m from! Xx

    • Laura Lea Goldberg

      Hi love! I haven’t tested another Flour but I think you could probably use whole wheat, spelt or all purpose or GF all purpose! Let me know if you do!!!

      • Meg Phillips

        Hi! I tried it tonight with AP after failing to find chickpea flour at three different stores. It was delicious but very cake like, hoping to get my hands on some CP flour tomorrow and try it again. I imagine it is more gooey?

        • Laura Lea Goldberg

          Yes it is! I’ve never tried AP so I can’t compare. But the Chickpea was very moist. And if you want to make sure it’s gooey, take it out at 20 minutes!

  • Mackenzie Lloyd

    I just made these using Red Mill’s Paleo baking flour (nut & root mixture) and they were scrumptious!

    • Laura Lea Goldberg

      Yayyy!!! I’m so glad you enjoyed them! Thanks for sharing!

  • Samantha J

    Any idea how these would come out if I replaced the eggs with a vegan alternative? Thinking maybe applesauce and/or a flax egg…

    • Laura Lea Goldberg

      I haven’t tried it so I can’t say!!! I think it would be delicious, just not sure if it would hold together. Let me know if you try!

  • Janis Martinez

    Ok, so the cake did not come out well for me, but I believe i know what I didnt do correctly (medium egg instead of large egg, not room temp and cook too long in my oven) so I will try again. However, I have to say what did come out amazing was the Sticky Toffee Sauce that I have been drizzling over sliced apples with some cinnamon – taste like carmel apples – so good and drizzle over your mocha smoothie from your cookbook – just love it! You remind me to never give up when trying new recipes; just try again.

    • Laura Lea Goldberg

      Hi Janis! I’m so sorry the cake didn’t turn out! It definitely goes from just right to overcooked quickly. I would make those changes and maybe take it out 2-3 minutes before suggested, in case your oven runs hot. Let me know if you do try it again! xx

  • Babzbigail

    Hi there! Is it possible to sub out the butter with coconut oil or ghee?

    • Laura Lea Goldberg

      I haven’t tested them so I can’t say, but I would think ghee is a great sub or vegan butter!