Lynda: I am a massive sticky date pudding fan but try to avoid the store bought varieties that often contain refined sugar and gluten. This recipe has no gluten, is rich in fibre and protein and tastes exactly like those memories that are firmly planted in my mind. This cake is quite date heavy, therefore rich in “natural” sugar so please have her on special occasions. I promise it will not disappoint.
- 100g organic butter at room temperature
- 1 ½ cups pitted dates (soaked in 200 ml water for 2 or more hours)
- ¼ cup coconut flour
- 1 cup Superfood Protein Blend (I used coconut vegan)
- ½ cup ground almonds
- 3 organic eggs
- 1 tsp bicarbonate soda
- 1 tsp cinnamon powder
- ¼ tsp himalayan salt
- ½ cup pitted dates (soaked in 300ml water for 2 hours or more)
- 50 g organic butter
- Preheat oven to 170C. Line a baking dish with baking paper.
- Make sauce first. Drain dates and keep the liquid. Place dates and butter in food processor and blend until smooth. Slowly add the “date liquid” to the sauce and blend until silky and smooth. Set aside.
- Drain dates and keep the liquid. Place “date liquid” into a food processor along with 180nutrition superfood blend, ground almonds and butter. Process mixture.
- Add the eggs, salt, cinnamon, coconut flour, cinnamon and bicarb of soda. Blend until smooth and creamy.
- Roughly chop the soaked dates and stir by hand through the cake mixture, until evenly distributed.
- Pour mixture into the lined baking dish. Bake for 35 minutes. Cover the top of the cake with baking paper and bake for a further 20 minutes.
- Serve with delicious sticky date sauce. You can warm the sauce in a saucepan for a lovely warm sauce. Add a dollop of coconut cream or fresh organic cow’s milk cream.
- Serves 10