Mel Christensen

Mel Christensen

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Sticky Date Cupcakes with Creamy Toffee Topping *Gluten, Dairy, Nut & Refined Sugar Free


Sticky Date Cupcakes with Creamy Toffee Topping

*Gluten, Dairy, Nut & Refined Sugar Free



  • ½ cup (125ml) boiling water
  • 1 tsp. gluten-free baking soda
  • 12 pitted medjool dates
  • 200g ripe banana flesh (1 ½ medium bananas), peeled and roughly chopped
  • 3 ½ – 4  tbsp (50g) coconut flour (or you could use about 40g almond flour/meal instead if you are nut-tolerant)
  • 1 tbsp vanilla extract/essence or 1 fresh vanilla bean, seeds scraped out
  • 2 large free –range eggs
  • ½ tsp gluten-free baking powder

For the toffee topping

  • 5-6 pitted medjool dates, chopped
  • Juice  ½ of orange (60ml)
  • 3 tbsp (60g) coconut cream (The best part will be found at the top of a can when refrigerated.  I skim off this thick cream and reserve the milk for smoothies etc.  For a less rich sauce you can use coconut milk instead)
  • 1 tsp vanilla extract or essence
  • 1 tsp maple syrup
  • 1 – 3 tbsp (15 – 45g) coconut oil  (If you are making a soft “caramel” like sauce 15-20g is plenty, however if you are needing to pipe an icing that will hold together on cupcakes you will need more so that it sets firmly.



  1. Preheat oven to 190 C.
  2. Arrange your patty pan cases in muffin trays. (Or line a 20cm round cake pan with a little coconut oil and baking paper for a whole pudding cake)
  3. Place the dates, water and baking soda into a bowl and stand for 5 minutes.
  4. Place the date mixture, coconut flour, egg, banana, vanilla extract and baking powder in a blender or food processor and mix well until well combined and aerated.
  5. Evenly distribute into 12 medium sized patty pans. (Or the prepared cake pan for a whole cake.) You will need to fill them quite high as this batter doesn’t rise very much due to its moist ‘pudding-like’ texture.
  6. Cook in the oven for about 20-25 minutes (add 10 minutes or so if doing the whole cake option)
  7. While the muffins are in the oven, place the sticky date topping ingredients in a small saucepan over a low heat and cook for about 3-4 minutes or until the dates break down. Process with a stick mixer or small food processor until thick and smooth. Set aside to cool to about room temperature (unless you are serving it hot with a nice warm toffee ‘sauce’.)
  8. Allow the cupcakes to cool.  Top with icing and finish with a berry, chocolate shavings,or a nut if you can tolerate them ;-).

 *See below for a pic of the ‘whole cake’ option.