Gluten-Free Sticky Toffee Pudding Cake
This delightful gluten-free sticky toffee pudding cake is incredibly moist and rich, featuring a soft date-infused sponge drenched in a luscious toffee sauce. It's a perfect dessert for those seeking a comforting classic with a gluten-free twist.
Equipment
- Medium-sized bowl
- Electric mixer
- Large mixing bowl
- Small saucepan
- 8x8 inch square baking dish or a 9-inch round cake pan
- Whisk
- Wooden skewer
Ingredients
For the Pudding Cake
- 170 g dried pitted dates, finely chopped (1 cup)
- 1 teaspoon bicarbonate of soda (baking soda)
- 240 ml boiling water (1 cup)
- 115 g unsalted butter, softened (1 stick) (or dairy-free butter alternative)
- 150 g light brown sugar (3/4 cup)
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 180 g gluten-free all-purpose flour blend (1 1/2 cups) (one with xanthan gum works best)
- 1 teaspoon baking powder
- salt Pinch
For the Sticky Toffee Sauce
- 115 g unsalted butter (1 stick) (or dairy-free butter alternative)
- 150 g light brown sugar (3/4 cup)
- 60 ml heavy cream (1/4 cup) (or dairy-free full-fat coconut cream from a can, top solidified part)
- 1 teaspoon vanilla extract
Instructions
Prepare the Dates
- Combine chopped dates and bicarbonate of soda in a bowl, then pour boiling water over and let sit for 10-15 minutes to soften and cool.
Preheat & Prep
- Preheat your oven to 180°C (350°F) and grease and flour an 8x8 inch square baking dish or 9-inch round cake pan.
Cream Butter & Sugar
- In a large mixing bowl, cream softened butter and light brown sugar together until light and fluffy using an electric mixer.
Add Eggs & Vanilla
- Beat in eggs one at a time until fully incorporated, then stir in vanilla extract.
Combine Dry Ingredients
- Whisk together gluten-free flour blend, baking powder, and salt in a separate medium bowl.
Alternate Wet & Dry
- Gradually add dry ingredients alternately with the date mixture to the wet ingredients, mixing on low speed until just combined but not overmixed.
Bake the Cake
- Pour batter into the prepared dish and bake for 30-35 minutes until a wooden skewer inserted into the center comes out clean.
Make the Toffee Sauce
- While the cake bakes, melt butter in a saucepan over medium heat, then stir in light brown sugar and cook until dissolved.
Finish the Sauce
- Remove from heat, whisk in heavy cream and vanilla extract; the sauce will thicken as it cools.
Assemble & Serve
- Poke holes in the hot cake and pour half the warm toffee sauce over, allowing it to soak in; cool slightly before slicing and serving with the remaining sauce.
Notes
For best results, ensure your eggs and butter are at room temperature. Feel free to adjust the amount of toffee sauce to your liking.