The BEST Gluten Free Sticky Toffee Pudding Cake
User Reviews
5.0
12 reviews
Excellent
The BEST Gluten Free Sticky Toffee Pudding Cake
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This Sticky Toffee Pudding Cake is the best dessert in the whole entire world — seriously, it is that good. (And it's gluten free!)
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Ingredients
Sticky Toffee Pudding Cake Ingredients
- 1 bag dried dates 8 ounce bag
- 1 teaspoon baking soda
- 1 stick butter
- 1/3 cup brown sugar
- 4 eggs
- 1 1/4 cups gluten free flour
- 1 teaspoon sea salt
- 1 teaspoon vanilla extract
- 2 tablespoons almond milk
- 1 1/2 teaspoons baking powder
Dairy Free Caramel Sauce
- 1 stick butter
- 1 cup brown sugar
- 1 can coconut milk
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
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Instructions
To make the Sticky Toffee Pudding Cake:
- Pre-heat oven to 350°F and grease 9" round baking pan.
- Bring to boil about 2 cups water with 1 bag of dates and 1 tsp baking soda. Reduce heat and allow to sit for 10 minutes.
- Meanwhile, in a stand mixer, cream 1 stick butter with 1/3 cup brown sugar. Mix until light and fluffy. Add 4 eggs, one at a time. (This may turn the mixture slightly lumpy, but don't be alarmed.)
- In a separate bowl, sift together 1 1/4 cup gluten free flour with 1 tsp salt. Slowly add to the bowl of wet ingredients along with 1 tsp vanilla extract, mixing as you go.
- Drain dates and add to a food processor with 2 TB almond milk. Process until finely chopped.
- Add chopped date mixture to batter along with 1 1/2 tsp baking powder and blend until well combined.
- Pour batter in cake pan and bake at 350° for 35 minutes.
To Make the Caramel Sauce:
- In small saucepan, add 1 stick butter and 1 cup brown sugar. Cook over low heat 10-15 minutes. (If you start making the sauce while the cake bakes, it should be ready just in time when the cake comes out of the oven.)
- Add 1 can coconut milk and continue to cook over low heat for 20 minutes, stirring occasionally.
- Finally, stir in 1/4 tsp salt and 2 tsp vanilla extract. After the sauce is well mixed, lower heat and reduce for 10 minutes.
- Tip: If you're in a hurry - add all sauce ingredients to pan at once and bring to a boil for 2-3 minutes. Reduce heat to low and cook for 10 more minutes.
To Assemble:
- When cake has finished baking, set pan on cooling rack. While cake is still in pan, poke holes throughout and pour in half of the sauce. Allow sauce to soak through cake.
- Flip cake onto a serving platter. Top individual slices with a scoop of ice cream and more dairy free caramel sauce. Best enjoyed warm!
Nutrition Information
Show Details
Calories
535kcal
(27%)
Carbohydrates
51g
(17%)
Protein
5g
(10%)
Fat
35g
(54%)
Saturated Fat
24g
(120%)
Cholesterol
142mg
(47%)
Sodium
755mg
(31%)
Potassium
259mg
(7%)
Fiber
1g
(4%)
Sugar
36g
(72%)
Vitamin A
825IU
(17%)
Vitamin C
0.5mg
(1%)
Calcium
108mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 535 kcal
% Daily Value*
| Calories | 535kcal | 27% |
| Carbohydrates | 51g | 17% |
| Protein | 5g | 10% |
| Fat | 35g | 54% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 142mg | 47% |
| Sodium | 755mg | 31% |
| Potassium | 259mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 825IU | 17% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 108mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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