Sticky Toffee Pudding
This Sticky Toffee Pudding is the perfect dessert for your holiday parties!
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Dessert
Cuisine: American
Servings: 9 -12 servings
Author: Cassy
For the Cake:
- 1 1/2 cups cashew flour
- 1/2 cup arrowroot
- 1/2 cup coconut sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 eggs beaten
- 1/4 cup melted butter ghee, or EVCO
- 1/4 cup full-fat coconut milk
- 1 teaspoon vanilla
- 2 teaspoons apple cider vinegar
For the Sauce:
- 1/2 cup butter ghee, or EVCO
- 1 cup full-fat coconut cream the thick part of a can
- 1/2 cup honey
- 2 teaspoons vanilla
For the Coconut Whipped Cream:
- 1 can's-worth of coconut milk solids chilled
- 1 tablespoon honey
- 1/2 teaspoon vanilla
Whisk the dry ingredients together until they’re evenly incorporated.
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.
In a 9x9” baking pan or small casserole dish lined with parchment paper, pour the cake batter.
Bake at 350 for 22-25 minutes, or until a toothpick comes out clean.
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.
Serve warm slices of cake with a generous drizzle of the sauce and a dollop of Coconut Whipped Cream.
For the Coconut Whipped Cream:
Combine all the ingredients in a chilled mixing bowl and turn stand mixer on medium/high for 5 minutes, or until stiff peaks form.
Store refrigerated until ready to serve.
Whipped Cream Tips
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.
The whipped cream keeps really well as a leftover, so feel free to make in advance!
Tips
- 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.
Calories: 501kcal | Carbohydrates: 38g | Protein: 7g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 282mg | Potassium: 155mg | Fiber: 3g | Sugar: 24g | Vitamin A: 526IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg