Apple Cinnamon Sticky Toffee Pudding Cake

Posted on by llbalanced
Apple Cinnamon Sticky Toffee Pudding Cake
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    [post_title] => Apple Cinnamon Sticky Toffee Pudding Cake
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09.20

Three years ago, I converted to Judaism. My husband is Jewish, and certainly that was a catalyst, but it wasn't the sole reason. I was a religious studies minor in college, and Judaism always spoke to me in a profound way. The emphasis on questioning instead of taking things at face value, as well as the acts and service-centric morality, felt right and made sense.

Since then, I've loved celebrating the Jewish holidays with my husband and his family, and I've come to see the New Year as a hallmark of September and January. This week, we are celebrating Rosh Hashanah, the head or start of the next Jewish calendar! I love this holiday, because it is a pause, a moment dedicated to reflecting upon the things we can do better, where we can improve.

Traditionally at Rosh Hashanah meals, foods such as apples and honey, or honey cake, are plentiful to symbolize a sweet new year. So I decided to merge these hallmark foods with Autumn Spices and one of my favorite desserts, English Sticky Toffee Pudding! The result is a celebration ANY time of the year.

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!).

No matter your spiritual or religious beliefs, 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!

Chickpea Flour:

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TOTAL TIME :20mins30mins45mins
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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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