Sticky Toffee Pudding

paleo sticky toffee pudding


For the Cake:

For the Sauce:

For the Coconut Whipped Cream:


  1.  Whisk the dry ingredients together until they’re evenly incorporated.
  2. In a separate bowl, whisk the eggs, melted butter, coconut milk, vanilla, and vinegar together until evenly combined. Add the dry ingredients to the large and stir together with a wooden spoon to combine.
  3. In a 9×9” baking pan or small casserole dish lined with parchment paper, pour the cake batter.
  4. Bake at 350 for 22-25 minutes, or until a toothpick comes out clean.
  5. To make the sauce, combine all the ingredients together in a medium-sized sauce pot. Whisk together and bring to a simmer (it will almost double in volume as it cooks). Let it simmer like this for 5 minutes then remove from heat and let cool.
  6. Serve warm slices of cake with a generous drizzle of the sauce and a dollop of Coconut Whipped Cream.

For the Coconut Whipped Cream:

  1. Combine all the ingredients in a chilled mixing bowl and turn stand mixer on medium/high for 5 minutes, or until stiff peaks form.
  2. Store refrigerated until ready to serve.

Whipped Cream Tips

  1. Place your mixing bowl and whisks in the freezer at least 30 minutes before you plan to make the whipped cream – this will help the texture set more quickly.
  2. The whipped cream keeps really well as a leftover, so feel free to make in advance!



  • Cashew flour is simple to make! Just add about 1 ¾ cups (should equal roughly 1 ½ cups ground) unsalted cashews to your food processor and blend until a powder forms.