This is a healthier version of the gooey-rich sticky toffee pudding recipe served in the winter at Joanne Chang's Asian restaurant Myers+Chang in Boston. Lightly sweetened with maple syrup, the cake is chock-full of rich, naturally sweet dates. Adapted from Baking with Less Sugar by Joanne Chang (Chronicle Books, 2015). Source: EatingWell Magazine, November/December 2016



Ingredient Checklist
Maple Sauce


Instructions Checklist
  • Preheat oven to 350 degrees F. Butter and flour an 8-inch round cake pan and line the bottom with parchment paper.

  • Place dates and baking soda in a small bowl; add hot water and stir to dissolve the soda. Let sit, stirring occasionally, for 10 to 15 minutes to soften the dates.

  • Transfer the date mixture to a food processor or blender and process until smooth. Add whole-wheat flour, all-purpose flour, 3 tablespoons maple syrup, vanilla, baking powder and salt; process until well mixed. Add 4 tablespoons melted cooled butter and eggs; process until well mixed. Pour the batter into the prepared pan.

  • Bake the cake until it is golden brown and springs back when you press it in the center, 25 to 35 minutes.

  • To prepare maple sauce: Whisk butter and syrup in a medium bowl until well combined. Slowly whisk in cream. Let stand at room temperature as the cake bakes.

  • Place the cake pan on a wire rack. Spread about a third of the maple sauce over the cake. Let cool completely.

  • To serve, line a plate with parchment paper. Invert the cooled cake onto the parchment, then quickly invert it right-side up onto a serving plate. Serve with the remaining maple sauce.


To make ahead: Refrigerate sauce (Step 5) for up to 1 week; gently reheat by submerging the container in a bowl of warm water.

Equipment: 8-inch round cake pan, parchment paper

Nutrition Facts

274 calories; 14.3 g total fat; 8.7 g saturated fat; 68 mg cholesterol; 157 mg sodium. 227 mg potassium; 35.7 g carbohydrates; 2.5 g fiber; 23 g sugar; 3.3 g protein; 509 IU vitamin a iu; 23 mcg folate; 62 mg calcium; 2 mg iron; 18 mg magnesium; 7 g added sugar;

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