Lighter Sticky Toffee Pudding Cake
A deliciously moist and lighter version of the classic British sticky toffee pudding, made with natural sweeteners and less fat — perfect for guilt-free indulgence.
Equipment
- Mixing bowls
- Hand mixer or whisk
- Measuring cups and spoons
- Saucepan
- Baking dish (8-inch square or similar)
- Spatula
- Oven
Ingredients
- For the Cake:
- 1 cup pitted dates chopped
- 1 cup boiling water
- 1 tsp baking soda
- 1/4 cup unsalted butter or light butter alternative
- 1/3 cup brown sugar or coconut sugar
- 2 large eggs
- 1 cup whole wheat flour or all-purpose
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- For the Toffee Sauce:
- 1/4 cup light butter
- 1/3 cup brown sugar
- 1/3 cup low-fat cream or Greek yogurt
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a baking dish.
- Soften dates by pouring boiling water over them. Add baking soda, stir, and let sit 10 minutes.
- Blend the dates into a smooth paste.
- Cream butter and sugar together in a bowl until fluffy.
- Add eggs one at a time, then mix in vanilla.
- Stir in flour, baking powder, and salt.
- Fold in the date mixture until smooth.
- Pour batter into the prepared dish and bake for 25–30 minutes, until golden and springy.
- Make the toffee sauce: melt butter, sugar, and cream together over low heat until smooth.
- Serve warm, drizzling the lighter toffee sauce over the pudding.
Notes
Nutrition Facts (Per Serving – Approximate):
- Calories: 280
- Fat: 9g
- Carbohydrates: 45g
- Protein: 4g
- Sugar: 28g
- Fiber: 3g