Today is Adrian’s birthday! I’m not sure if he’d want me to share his age, but if you remember my recent birthday, add seven years to that. (Wink) It’s also Valentine’s Day this weekend, and although Adrian is on the “it’s not a real holiday” side of the fence, we’ll combine the two by observing his birthday as well. I adore the cheesy, lovey decorations. I can’t help myself.
He is a Reese’s lover, so I’m making him this chocolate peanut butter cake on Saturday, when we’ll have a couple friends over to watch the UFC fights, that he of course chose as his way to celebrate. I don’t mind one bit! Having some friends over will get that over the top, but OMG, delicious looking cake gone faster, so you know, we don’t eat the entire thing by Monday.
I did still want him to have a treat for his actual birthday though. What’s a birthday without one? So, I made him this Coffee Date Pudding Cake for when we get home from dinner tonight. It’s grain and refined sugar free. It’s dense, sweet, and decadent. The coffee caramel sauce is dangerous. You can definitely just enjoy a spoonful on it’s own as dessert after the cake disappears from your kitchen.
What you need
- 2/3 cup almond flour
- 1 1/2 tablespoons tapioca flour
- 1/4 cup organic honey or agave
- 3 eggs
- 1/4 tsp salt
- 1 cup pitted dates, chopped
- 1 cup hot, brewed, strong coffee
- 1/2 tsp vanilla extract
- 1 teaspoon baking soda
- 2 tablespoons almond butter
- coffee caramel sauce
- 1 can full fat coconut milk
- 1/2 cup organic honey or maple syrup
- pinch of salt
- 1 tablespoon coconut oil
- 2 teaspoons vanilla extract
- 1/4 strong brewed coffee
- Preheat oven to 350 degrees.
- Grease a spingform baking pan with coconut oil.
- Bake sweet potato in the oven or microwave. Let cool and mash.
- In a bowl, cover chopped dates with hot brewed coffee and let sit 15 minutes, then add baking soda.
- Mix almond, tapioca flour, and baking powder in a bowl, set aside.
- In standing mixer, using the flat paddle, mix sweet potato, eggs, vanilla, and sweetener.
- Add in the coffee and dates mixture.
- Add flour mixture and continue to mix for 30 seconds or so. No need to overdo it.
- Spread batter into greased pan and bake for 45-50 minutes minutes or until toothpick comes out clean.
- While the cake is cooking, make the coffee caramel sauce. I used this exact recipe, but added 1/4 cup of strong coffee as well.
- Once cake is complete, poke holes (I used the end of a wooden spoon) about an inch apart in the cake.
- Pour half of the coffee caramel sauce over the cake and let it soak for at least 20 minutes before serving.
- Top with additional coffee caramel sauce if desired. Enjoy!
Note: Cake keeps longer refrigerated. You can just warm with the coffee caramel sauce when ready to serve.