Sticky Toffee Date Cake: Naturally Sweet, Gluten-Free & High Fibre
If you love sticky toffee pudding but want something a little lighter and more nourishing, this cake is a beautiful alternative.
Soft, rich, and lightly caramelised from the dates. Served warm with coconut yogurt for that perfect creamy contrast.
Sweet from dates and banana, rich from ground almonds and coconut oil, and served with coconut yogurt for that creamy finish. It feels indulgent, but it’s made entirely from whole-food ingredients.
This recipe is originally from the lovely Caroline Lamont, whose version inspired me to make it a regular in my kitchen.
Recipe: Sticky Toffee Date Cake
Ingredients
250g dates
2 tsp bicarbonate of soda
100ml boiled water
3 mashed ripe bananas
300g ground almonds
90g coconut oil, melted
Large pinch of salt
4 tbsp apple cider vinegar
Method
If using a food processor, add the dates, bicarbonate of soda and boiled water and blitz until finely chopped.
If not, finely chop the dates by hand and mix with the bicarb and water.Leave this mixture to sit for 30 minutes. It will soften and become sticky.
Add the mashed bananas, ground almonds, melted coconut oil and salt. Blend or mix until smooth.
Finally, stir in the apple cider vinegar. It reacts with the bicarbonate to create tiny bubbles that help lighten the mixture and give the cake lift. Add it right at the end and mix gently, as overmixing can knock out the air and leave the cake dense.
Pour into a lined and greased 20cm baking tin.
Bake at 180°C for around 40 minutes, or until a knife inserted into the centre comes out clean.
Allow to cool slightly before slicing.
How I Serve It
Warm and slightly sticky, topped with a generous spoonful of coconut yogurt. The creaminess balances the sweetness beautifully. You could of course serve it with classic toffee sauce or custard, but consider adding a handful of pecans or walnuts too. The extra fat and fibre help slow the release of sugars and keep things a little more balanced.
Why I Love This Cake
Naturally sweetened
The dates and bananas provide all the sweetness you need, without refined sugar. Dates bring fibre and minerals like potassium and magnesium, while bananas add more potassium along with vitamin B6 which supports energy and nervous system function.
Gluten-free by nature
Ground almonds replace traditional flour, giving the cake a rich texture and making it suitable for those avoiding gluten.
High in fibre
Dates, bananas and almonds all contribute fibre, helping to slow the release of sugars and support gut health.
Balanced indulgence
It feels like dessert, but it’s made with whole ingredients that can better support stable energy rather than the sharp spike and crash of traditional sticky toffee pudding.
Ready to Nourish Your Health?
I’m Kat, a Registered Nutritional Therapist. Recipes like this are a small glimpse of how food can be used to support energy, digestion, hormones, skin health, and mood. But true change happens when nutrition is personalised to you.
I’ve helped clients who were struggling with constipation to get their bowel movements daily, with ease and comfort. I’ve worked with people battling anxiety who now feel calmer, happier, and more confident about their health. Clients with long-standing skin issues like psoriasis are now keeping flare-ups under control. And I’ve supported women through perimenopause to reduce anxiety, improve digestion, and feel more like themselves again.
If you’re tired of not feeling your best, I can help you make sense of what’s going on and guide you with practical, realistic steps towards lasting change.
I have an online clinic and also see clients in-person at Clinic 124 in Whitstable, Kent, UK, for those who prefer face-to-face support. You can book a free discovery call today to talk through how I can help before committing to moving forward with your health.
Sticky Toffee Banana Cake, fresh from the oven. Naturally sweet, gluten-free, and made with dates, almonds and ripe bananas.
