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Sticky Date Pudding Cake

This Cake is best eaten warm and tastes just like the classic Sticky Date...only it has a special secret ingredient!
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Servings: 12
Author: Lisa@mummymade.it




    • 1 Cup Dates approx. 200 grams, chopped
    • 1 Cup plus 2 Tablespoons Water
    • 1 teaspoon Bicarb Soda Baking Soda
    • 1 teaspoon fresh minced Ginger
    • 1/4 Cup Milk
    • 100 grams baked Sweet Potato Puree to make Sweet Potato Puree; place a whole sweet potato in a moderate oven for 60 minutes, or until sft and mushy inside. Peel the sweet potato and use the mushy insides
    • 1 teaspoon Vanilla Extract
    • 1/3 Cup Maple Syrup/Rice Malt Syrup
    • 6 Eggs
    • 1/2 Cup Coconut Flour
    • 1/2 teaspoon Mixed Spice
    • 1/4 teaspoon Cloves
    • 3 teaspoons Baking Powder


    • 1 Cup Coconut Cream dairy cream can be used
    • 2 Tablepsoons Maple Syrup/Rice Malt Syrup
    • 2 Tablespoons Golden Syrup Mollases, Honey or more Maple Syrup can be substituted




      • Preheat the oven to 180C/360F. Grease and line a 20cm/8inch springform tin.
      • Place the chopped dates and water in a small saucepan over medium/high heat. Bring the mixture to the boil.
      • Immediately remove from the heat and add the bicarb soda. Allow the mixture to cool for 10 minutes then add the ginger and stir to combine.
      • In the clean bowl of a kitchen stand mixer with a whisk attachment, whisk the egg whites on medium until soft peaks form. Add the maple syrup and whisk until combined.
      • Add the purred/mashed sweet potato, milk and egg yolks. Beat until combined.
      • In a spate bowl, sift the dry ingredients together.
      • Add the date mixture and the dry ingredients and whisk until just combined. Do not over mix.
      • Bake for 35-40 minutes, or until cooked through.
      • Immediately poke lots of holes over the top of the cake and evenly pour 1/2 Cup of sauce over the top. Keep the rest of the sauce for serving. Let the cake sit for 10 minutes.
      • Serve the cake with the extra sauce and whipped cream.


      • Make the Sauce just before the cake is cooked.
      • Place the coconut cream and both sweeteners in a small saucepan. Stir over a medium/high heat until boiling.
      • Reduce the heat to medium/low for 1-2 minutes then remove from the heat. Use immediately.


      Adapted from Taste.com.au