Apple Cinnamon Sticky Toffee Pudding Cake

Apple Cinnamon Sticky Toffee Pudding Cake
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    [post_date] => 2017-09-20 10:29:53
    [post_date_gmt] => 2017-09-20 16:29:53
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    [post_title] => Apple Cinnamon Sticky Toffee Pudding Cake
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    [post_modified] => 2017-09-20 10:29:53
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09.20
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TOTAL TIME :20mins30mins45mins
9squares
INGREDIENTS
  • PUDDING CAKE INGREDIENTS
  • 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
  • STICKY TOFFEE SAUCE INGREDIENTS
  • 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
DIRECTIONS
PUDDING CAKE INSTRUCTIONS
  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.
***STICKY TOFFEE SAUCE INSTRUCTIONS
  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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