Best 2 Sticky Toffee Whole Wheat Date Cake Recipes

Indulge in the delectable Sticky Toffee Whole Wheat Date Cake, a symphony of flavors that will tantalize your taste buds. This wholesome cake is crafted with whole wheat flour, providing a rich, nutty flavor and a boost of fiber. Succulent dates add a natural sweetness and chewy texture, while the decadent toffee sauce drizzled on top creates an irresistible finishing touch. With its moist crumb and perfect balance of sweetness, this cake is a true crowd-pleaser.

But that's not all - this article also offers a collection of other tempting recipes that are sure to satisfy any sweet craving. Discover the delightful Vegan Lemon Blueberry Loaf, a moist and flavorful loaf cake bursting with fresh blueberries and tangy lemon. For a classic treat, try the irresistible Chocolate Chip Banana Bread, featuring a moist banana bread base studded with gooey chocolate chips. And if you're looking for a gluten-free option, the Almond Flour Chocolate Cake is a decadent indulgence that will satisfy your chocolate cravings without compromising on taste.

With its detailed instructions and helpful tips, this article is your ultimate guide to baking a variety of delectable cakes. Impress your friends and family with these culinary creations, perfect for any occasion. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey.

Here are our top 2 tried and tested recipes!

STICKY TOFFEE DATE CAKE

Sticky Toffee Date Cake image

Provided by Food Network

Categories dessert

Time 55m

Yield two 9 inch cakes, or about 20 muffins

Number Of Ingredients 14

Ingredients

1 pound dates, pitted and chopped
2 teaspoons baking soda
8 ounces butter, softened
3/4 cup granulated sugar
4 eggs
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1 teaspoon salt
3 1/4 tablespoons baking powder
1/2 pound butter
1 cup brown sugar (8 ounces)
1/2 cup heavy cream
1 teaspoon vanilla extract
Vanilla ice cream or whipped cream, for serving

Steps:

Preheat the oven to 350 degrees F. Butter and flour two 9-inch-round cake pans or 20 muffin tins.
Place the dates in large saucepan with 3 1/2 cups cold water. Bring to boil, stirring a little to break up the dates. Then leave to simmer for 1 minute before removing from the heat. Stir in the baking soda (which will cause the mixture to bubble up).
Cream the butter and sugar together in a food mixer until pale and creamy. Add the eggs, one at a time, occasionally scraping down mixing bowl. Add the vanilla extract and then the flour and salt and mix briefly to give a lumpy dough.
Next, add the warm date mixture in two batches. Scrape down the sides of bowl in between mixing. The dough will now be quite watery but don't worry! Finally add the baking powder (this will bubble up also).
Pour the batter evenly into the two pans or muffin tins. Bake for about 30 to 40 minutes for cake pans and about 20 minutes for muffin tins. Test if they are cooked with a small knife or toothpick, it should come out clean when cakes are done.
Meanwhile, to make the sauce, combine the butter, brown sugar, heavy cream and vanilla extract in a medium saucepan. Bring to boil and then reduce to simmer gently for a minute or two until thickened and well blended.
When the cakes are done, poke little holes all over with toothpick, this will enable the sauce to be absorbed more easily. Pour the caramel sauce over cakes while both are still warm and leave to soak for about 10 minutes. Turn the cakes out upside-down onto serving plates (the bottom is the most sticky bit!).
Serve with vanilla ice cream or whipped cream.

STICKY TOFFEE PUDDING CAKE

Sticky Toffee Pudding Cake image

Provided by Nancy Fuller

Categories dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 17

Ingredients

Nonstick cooking spray, for the pan
1 1/2 cups chopped dates
1 cup boiling water
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, softened
3 large eggs
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups muscovado brown sugar
1 1/2 cups (3 sticks) unsalted butter, softened
1 cup heavy cream
1 tablespoon vanilla
1/2 teaspoon salt
1/4 cup crushed toffee bar or toffee chips, such as Heath Bar, for garnish

Steps:

For the cake: Preheat the oven to 350 degrees F. Spray a bundt pan with a nonstick cooking spray.
Put the dates in a medium bowl, pour the boiling water over them and let sit 10 minutes.
In a large bowl, beat the granulated sugar, butter and eggs. Add the vanilla. In a medium bowl, combine the flour, baking powder, baking soda and salt and mix. Add the dry ingredients to the wet and gently mix. Add the dates with their liquid and mix. Use a light hand; don't overbeat or the cake will be tough.
Add the batter to the prepared pan and bake for 45 minutes to an hour, making sure to check after 45 minutes to make sure the cake does not get too dry. Let cool for 15 minutes, then unmold the cake and cool on a rack until slightly warm.
For the pudding: In a medium pot, combine the brown sugar, butter, cream, vanilla and salt. Bring to a boil and then simmer, stirring constantly, until thickened, about 10 minutes.
Place the cake on a platter, pour the pudding over and garnish with the crushed toffee bar.

Tips:

Use a food processor or blender to finely chop the dates. This will help them blend into the cake batter smoothly and evenly.
If you don't have a food processor or blender, you can chop the dates by hand. Just be sure to chop them very finely.
Whole wheat flour can be substituted for all-purpose flour in this recipe. However, the cake will be slightly denser.
The cake can be stored at room temperature for up to 3 days. It can also be stored in the refrigerator for up to 5 days.

Conclusion:

This sticky toffee whole wheat date cake is a delicious and healthy treat that is perfect for any occasion. It is moist and flavorful, with a sweet and sticky toffee sauce that is sure to please everyone. The cake is also made with whole wheat flour, which makes it a good source of fiber.