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paleo sticky toffee pudding
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5 from 1 vote

Sticky Toffee Pudding

This Sticky Toffee Pudding is the perfect dessert for your holiday parties!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Servings: 9 -12 servings
Author: Cassy

Ingredients

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

Instructions

  •  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!

Notes

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.

Nutrition

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