Sticky Date Pudding with Caramel Top

5 from 4 votes

Sticky Date Pudding with Caramel Top

This recipe turned out too good to be true! Gluten free and sugar free, it is everything a holiday dessert should be and more.

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: English

Servings: Slices

Calories: 240kcal

Author: Michelle Miller

Ingredients

2 cups Medjool dates
1/2 cups hot water
1/4 cup Greek yogurt plain
2 eggs
2 tablespoons coconut oil
2 teaspoons vanilla
1/2 cup millet flour
1/2 cup oat flour
1/2 cup almond meal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ginger powder
1/4 teaspoon sea salt
pecans toasted, for garnish

Date Caramel Sauce

1 cup Medjool dates
2 tablespoon butter salted
2 tablespoon coconut oil
pinch sea salt

Instructions

Preheat oven to 350º F.
Line a 9x9 cake pan (I use my springform because it's easy to remove the cake, but use any cake pan you have) with parchment paper and spray the sides with coconut oil. Set aside.
Add medjool dates (pitted) to a medium sized bowl, and pour hot water over the top. Allow to soak for 5-10 minutes, depending on how dry the dates were to start. Fresh dates will require less soaking time.
Add dates, along with soaking water, to a blender. I use my Vitamix for this, but if the dates are soft, they should be fine in a regular blender.
To the blender, also add Greek yogurt, eggs, coconut oil, and vanilla. Process until the mixture is very smooth.
In a medium sized bowl, add all dry ingredients, except pecans. Whisk to combine the dry ingredients, then pour the wet mixture from the blender into the bowl, and stir to combine until no dry ingredients are left.
Pour the cake batter into the prepared pan, and then bake for 32-38 minutes, until the center is fully cooked. Use a toothpick to check for gumminess or undercooked batter in the center, and cook a little longer if necessary.
While the cake is cooling, prepare the caramel topping. Add the dates, butter, coconut oil, and salt to a food processor bowl, and process on high, scraping down sides as necessary. If your dates have dried out, or if you're using a smaller date variety other than medjools, you will need to soak your dates in hot water for 5 minutes, and drain them well, prior to this step. Medjool dates are more dense than other dates, so if using a smaller date variety, you will need 2 cups of dates here. I process the dates until they start to become lighter in color and no pieces of dates are left visible.
Once the cake has cooled, spread it with the date caramel, and garnish with pecans. If the date caramel is very thick and hard to spread, add 1-2 tablespoons of hot water and process for another couple of minutes.

Notes

*Smaller varieties of dates will work in place of the medjool dates, although the Medjools are softer and easier to work with. I tested this cake using small dates, and it still turned out wonderful. If you don't have millet flour, you can sub 1/2 oat and 1/2 almond flour. Don't increase the amount of millet flour by subbing more for the other flours. The oat and almond flours are softer and sweeter than millet, so the cake will become crumbly with more millet flour. I use store bought oat flour in this recipe. Oatmeal blended in a high speed blender until a fine flour forms will also work.

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