Sticky Toffee Whole-Wheat Date Cake Recipe (2024)

Can I use honey instead of agave?

This sounds delicious. One question: does the cake stay in the pan?

I enjoy sticky toffee pudding so thought I'd try this...but don't want to buy agave which I'll never use again, probably. Any substitute?

If you're concerned it might be too rich for you, perhaps you could try using pureed pumpkin or squash in place of some of the butter. Certainly such a substitution would change the texture and flavor of the cake, but I bet it would still be delicious in its own way. I've been experimenting with substitutions of that kind for over twenty years, and I find that the results are usually just wonderful.

I let a tablespoon or two of white miso paste dissolve into the sugar-agave mixture of the sticky toffee. The miso added some subtle umami flavor and really pushed it over the edge!

I liked it, and it smelled amazing, but it is mightily sweet - I would use a bit less sugar next time since the dates provide plenty, plus the toffee sauce. I would also maybe skip the currants -- I thought they might provide a little bit of sharpness to balance the sweetness, but instead I just felt like I wanted to avoid them (and I like currants, but generally in savory dishes).

Why not just Sticky Toffee Pudding? A salt sprinkle? Horrors! Thick, whipped cream is what you want.

This looks delicious, but one question: does the cake remain in the pan?

Because variations on a theme can be fun. And lots of people love the combination of salt and caramel. I do myself. Perhaps it might be a good idea to serve both fleur de sel AND cream, so each diner can choose what pleases him (or her) best.

the flavors were fantastic, but the baking time is off - I baked for 50 minutes, and the toothpick came out clean, but then the center fell and the middle was underbaked.

It seems to me that honey is usually more intensely sweet than agave, so I think you would have to correct for that. I'd be inclined to try corn, maple, brown rice or golden syrup instead.

I had the same thought, as I don't like agave. I imagine some possible substitutions might include corn, brown rice or maple syrup. I'd be concerned about using honey, because it is so intensely sweet, you'd have to correct for that, and I think that might be tricky.

I used a 9" round pan and it was fully cooked in 40 minutes. It's very sweet, moist and dense. The dates give it wonderful texture. I wouldn't call it a showstopper, but a little slice would be a delicious accompaniment for midday tea.

I found the sticky toffee to be super sweet and bland - lacking any real caramel-y flavor. Very one-note. I thought the cake was delicious! but when I repeat this, it will be with another topping (probably a salted caramel sauce that I love).

This cake is so good! I’ve modified it to be low fat, high fiber and sugar free (as in no added sugar) and it’s still so delish.

Couldn’t find whole wheat flour and just used regular flour and turned out great!

Has anyone tried to make this vegan?

Easiest cake I’ve ever made from scratch!! Will totally make again!I will say though that it took longer to bake than the recipe said it sank in the middle once it cooled, but it was still a hit!

Had this cake first in Holland while we were visiting a friend from Utrecht (sp). It was wonderful. A perfect rich extravagant special-occasion desert!

You can absolutely substitute maple syrup for agave. I cooked for 50 minutes and the cake was perfectly cooked through. It does sink a bit in the middle when cooling, but I think it's more to do with the weight and moisture of the batter than the done-ness. When I make it again, I will skip the cooled sticky toffee frosting on top. The soaked cake is perfect without it, a bit overly sweet with it.

Made 2/22 in 8 inch spring form. Lovely tho needs to bake just a little longer. Did about 40 mins at 25 degrees below and convection. Did Alf the sugar in the cake and about two thirds of total sticky toffee recipe. Perfect combo with coffee

Does anyone have the macros on this? :)

This is a delicious cake and came out of the pan beautifully. It was easy to make, but took some time given the number of steps. I made 2 substitutions out of necessity - used mostly wheat flour because I ran out of white and used 3 medium eggs (bought by mistake) instead of 2 large). I will make this again.

This cake was wonderful tasting with a few tweaks. I used 8 oz butter and 1/4th cup avocado oil for making the cake batter. I didn't use currants and used only 1/2 cup light brown sugar on top. The cake did not sink in the middle like other reviewers reported after reducing the sugar and using a combination of oil and butter. I also added some toasted pecans which made it wonderful.

Add us to the chorus of people whose cake sunk in the middle. Followed directions and cooked for the exact time--toothpick came out clean in the center, removed the cake, and PLOP. It was underdone towards the center. The flavors were delicious, but we found the whole thing a bit too overly sweet--and we love sweet. We'd suggest using the sticky toffee at the end as more of a drizzle. Overall OK, but there are better cakes on the app with similar flavor profiles.

This is a delicious cake! It’s great served with whipped cream, or even just a little cream pour on top in a bowl. I’d recommend a springform pan because there is no way you are ever getting it out of your cake pan with all that sticky toffee on the first pour. Delicious with tea.

My husband is British and I’ve made every ginger-fruit-spice-cake around. This is one of the very best. I cut back a bit on the sugar, substituted dried cranberries for the currents for tartness and because I had them, and added a touch more salt. Definitely a keeper—everyone loved it, from age 4 to 62.

Excellent recipe .. so soft with the toffee adding to the richness of the cake. It’s a desert cake for sure .. easy to stir up and baked to perfection!