|Apple Cinnamon Sticky Toffee Pudding Cake|
Y'all know I don't often introduce new ingredients to my pantry, because I like to keep things simple, streamlined and FRESH (expired spices, I'm looking at you). And technically, this isn't a new ingredient, it's just one I haven't used in a while. But for one reason or another, I felt compelled to use chickpea flour as the base of this delectable cake. Chickpea flour is grain and gluten free, and it's incredibly high in fiber, as well as a nice source of plant protein. As such, it makes for dense, moist and satisfying baked goods—exactly what I was looking for in this recipe! Here is a scrumptious recipe for chickpea flour pizza if you want to try it in a savory capacity!
It took several trials to create the right level of gooeyness, as you want the center to be a tad "underdone" but have the pieces hold together. Eventually, I nailed it by adding an egg yolk to the mix (pro tip!).
This cake is a wonderful way to show love and gratitude at any holiday gathering, birthday, potluck or simple family dinner. Oh, and p.s., you can totally make my Sticky Toffee Sauce/Caramel separately and enjoy it on oatmeal or vanilla ice cream!