Dessert, Nosh

Coffee Date Pudding Cake

February 12, 2015
Coffee Date Pudding Cake_1

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.

Coffee Date Pudding Cake_2

 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.

Coffee Date Pudding Cake_3

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

Make it

  1. Preheat oven to 350 degrees.
  2. Grease a spingform baking pan with coconut oil.
  3. Bake sweet potato in the oven or microwave. Let cool and mash.
  4. In a bowl, cover chopped dates with hot brewed coffee and let sit 15 minutes, then add baking soda.
  5. Mix almond, tapioca flour, and baking powder in a bowl, set aside.
  6. In standing mixer, using the flat paddle, mix sweet potato, eggs, vanilla, and sweetener.
  7. Add in the coffee and dates mixture.
  8. Add flour mixture and continue to mix for 30 seconds or so. No need to overdo it.
  9. Spread batter into greased pan and bake for 45-50 minutes minutes or until toothpick comes out clean.
  10. 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.
  11. Once cake is complete, poke holes (I used the end of a wooden spoon) about an inch apart in the cake.
  12. Pour half of the coffee caramel sauce over the cake and let it soak for at least 20 minutes before serving.
  13. 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.

Coffee Date Pudding Cake_4

This recipe was inspired by Martha Stewart’s Sticky Toffee Pudding and Paleo Fondue’s Sweet Potato Blondies

What are your plans for Valentine’s Day this year?

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  • Andria CordovezMulet

    Wow…this sounds delicious!!!!

    • Thanks! I hope you guys are staying warm up there! 🙂

  • Happy belated to Adrian! Man, this looks so good. Between this and the chocolate peanut butter cake, I’m wishing I lived a little closer! Have a great weekend 🙂

    • Thanks! I love baking for special occasions. Happy Monday!

  • Happy belated birthday, Adrian!! This looks so good – and I bet I could pretty easily veganize it too by just swapping out the eggs. I’m such a coffee lover – I’ll eat it and drink it in whatever form I can get!

    I also really love the sweet little heart shaped plates you used here.

    x Kathryn
    Through the Thicket

    • Thanks, Kathryn! I couldn’t resist the plates. Target always has cute holiday lines. 🙂