Mini Sticky Toffee Cakes
Dates add natural sweetness to these decadent cakes.
Photography by Christopher Testani
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.
