Mini Sticky Toffee Cakes

    Dates add natural sweetness to these decadent cakes.
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    Mini Sticky Toffee Cakes

    Recipe by Joe Piccirillo

    Start to Finish: 35 minutes

    Servings: 6

    Ingredients

    • 7 pitted medjool dates
    • 2 tbsp. flaxseed meal
    • 1/2 tsp. baking soda
    • 3/4 cup (packed) brown sugar
    • 1/4 cup coconut oil, melted
    • 2 1/2 tsp. ground cinnamon
    • 1 tsp. pure vanilla extract
    • 1/2 tsp. salt
    • 2/3 cup self-rising flour
    • Lyle’s Golden Syrup or maple syrup, for drizzling
    • Whipped cream, for topping

    Preparation

    In blender, soak first 3 ingredients in 2/3 cup boiling water for 5 minutes. Puree with sugar, oil, cinnamon, vanilla, and salt. Stir in flour. Divide among 6 greased 6-oz. ramekins. Bake at 375° until toothpick inserted into centers comes out clean, about 25 minutes. Invert cakes onto plates; using toothpick, poke holes all over tops. Drizzle with syrup. Top with whipped cream and more syrup.