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).

Joanne Chang
Source: EatingWell Magazine, November/December 2016


Recipe Summary

2 hrs
Nutrition Profile:


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; protein 3.3g; carbohydrates 35.7g; dietary fiber 2.5g; sugars 23.3g; fat 14.3g; saturated fat 8.7g; cholesterol 68.4mg; vitamin a iu 509.2IU; folate 23.3mcg; calcium 62.3mg; iron 1.7mg; magnesium 18.5mg; potassium 227.2mg; sodium 157.1mg; thiamin 0.1mg; added sugar 7g.

Reviews (1)

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Rating: 4 stars
This was delicious and I will make it again. It was a small cake which satisfied my sweet tooth! I poked holes in it so that some of the sauce would be absorbed. It reminded me of the Blondie with maple sauce that they used to serve at Applebee's. my husband and I enjoyed it! Read More