The BEST Gluten Free Sticky Toffee Pudding Cake
User Reviews
5
The BEST Gluten Free Sticky Toffee Pudding Cake
Description
The cake uses soaked dried dates softened in boiling water with baking soda, adding moisture and a natural sweetness. The batter is prepared by creaming butter and brown sugar, then adding eggs and gluten-free flour with baking powder, vanilla, and salt. Finely processed dates mixed with almond milk are folded in before baking in a round pan at 350°F for 35 minutes. The cake emerges tender with a slightly lumpy texture from the dates.
The accompanying dairy-free caramel sauce is cooked slowly by melting butter with brown sugar and coconut milk, enriched with vanilla extract and a pinch of salt to balance sweetness. This sauce is served warm over slices of the cake, highlighting the sticky, caramelized profile that defines traditional sticky toffee pudding.
This dessert offers a gluten-free and dairy-free alternative, maintaining the classic comforting taste and texture. It suits occasions requiring allergen-conscious baking without sacrificing richness.
Ingredients
Sticky Toffee Pudding Cake Ingredients
- 1 bag dried dates 8 ounce bag
- 1 teaspoon baking soda
- 1 tick butter
- 1/3 cup brown sugar
- 4 egg
- 1 1/4 cups gluten free flour
- 1 teaspoon salt sea salt
- 1 teaspoon vanilla extract
- 2 tablespoons almond milk
- 1 1/2 teaspoons baking powder
Dairy Free Caramel Sauce
- 1 tick butter
- 1 cup brown sugar
- 1 can coconut milk
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
