Healthy Sticky Toffee Cake – Gluten Free, Sugar Free, Dairy Free

November 23, 2015

This week the GBBO bakers have to make a show stopping British cake and I’ve chosen Sticky Toffee cake….. It’s super healthy, nutritious, naturally sweet, sugar free, gluten free, dairy free and totally delicious. As it’s the final week (and a show stopper) I’ve made 3 tiers, but the ingredients and recipe below is for only 1 tier. I’ve done this because it’s best to make the cakes one at a time to ensure all the ingredients are fully combined. So if you want to add other tier’s simply multipl

To make 1 tier:

For the cake:

2 cups/200g almond flour
1/2 cup/50g coconut flour
2 cups/250g pitted dates
100ml boiled water
1/2 cup/100g coconut oil
1tbsp bicarbonate of soda
2tbsp ginger
3 eggs

For the coconut icing:

4 cups/400g Rhythm coconut milk (see my notes above if you can’t get this brand)
1tbsp vanilla extract
1tbsp cinnamon

For the caramel sauce:

2 cups/250g pitted dates
100ml boiled water
3tbsp coconut oil
60ml coconut water
1tsp vanilla
1tsp cinnamon

Optional: walnuts pecan nuts and sea buckthorn powder to decorate.

1. Preheat the oven to 160C. 2. Add the just boiled water to a saucepan with the dates and heat over a medium heat for 5 mins, then add to a food processor along with the eggs and coconut oil. Whizz until...
See the full directions on my site

Nutritions

Calories
357

Sodium
34mg
1% DV

Fat
19g
30% DV

Protein
4g
8% DV

Carbs
43g
14% DV

Fiber
4g
18% DV