A healthier twist on the classic pudding, this sticky date cake is moist, sweet, and indulgent. Made with our Salted Caramel Raw Protein Paleo Fermented and topped with a homemade salted caramel sauce, it’s best served with vanilla dairy-free ice cream. The sauce is made from just 4 ingredients and it’s something you can serve will all kinds of different desserts (we recommend drizzling it on brownies or ice cream).
Whip this recipe out at your next dinner party when you need to impress your friends! It even has the benefit of added protein and nutrients thanks to our Paleo Protein (so you can tell them it’s healthy!). This protein is specifically designed to be gentle on digestion. It has sprouted and fermented plant protein, fermented greens and seeds, and added digestive enzymes to help the body break down and absorb nutrients.
We recommend serving your sticky date cake warm with dairy-free vanilla icecream. If you give this recipe a go, remember to tag us (@amazoniaco) on Instagram – we love seeing your creations!
Sticky Date Cake
1 cup pitted medjool dates
1 cup water
1 tsp bicarb soda
1 cup all purpose gluten free flour
2 tbsp Raw Protein Paleo Fermented Salted Caramel
1/2 cup coconut butter, melted
1 tsp baking powder
2 organic eggs, whisked (or vegan egg replacer)
1 tsp vanilla essence
1/3 cup maple syrup
3 tbsp hulled tahini
1/2 cup coconut sugar
1 cup full fat coconut milk
1 tbsp hulled tahini
1/2 tsp salt
Salted Caramel Sauce
Preheat oven to 180 Degrees C.
Combine medjool dates, water and bicarb soda in a shallow saucepan. Bring to a boil and then reduce to simmer for 5-10 minutes. Set aside for 10 minutes or until slightly cooled.
In a mixing bowl, combine flour, protein and baking powder.
Create a well in the centre and add, eggs, vanilla, maple syrup and tahini. Mix well. Add date mixture, stir through.
Spoon mixture into a greased and lined cake tin and bake for approx. 25-30 minutes or until risen and cooked through.
Whilst it’s baking, prepare the caramel sauce. Place coconut sugar to a saucepan and heat for 1 minute. Add coconut milk, tahini and sea salt, stir and bring to a boil.
Reduce to simmer for 15-20 minutes or until the sauce has thickened. Allow to cool slightly.
Pour caramel on top of the pudding and serve warm with dairy-free ice cream (optional).