Gluten Free Sticky Toffee Pudding
But its a cake!
Hello friends,
This humble caramel-flavored toffee-sauced cake is the perfect finish to a dinner party or Sunday dinner. When everyone has pushed back their chair and declared no more, this cake is irresistible. I know the title says “pudding” and for some of you that makes perfect sense, others will say that pudding is a milk-based soft dessert!! This is pudding in the British sense of the word, that is to say, a dessert.
The easy cake is based on dates, which if you’ve never worked with possess a caramel fudgy squidginess that makes this flavor sing. That however is not the star my friends, the star is the sauce. I could just put this on EVERYTHING and be happy. Ice cream? Yes, please. Random banana bread? Definitely. How about dipping cookies in? You maniac. My petite polite mother offered to lick the plate after first trying this one, I dare you to resist.
What dessert do you crave most?
Happy Baking,
Rachel
Gluten Free Sticky Toffee Pudding
yield: 12 servings
CAKE:
6 ounces dates, pitted and finely chopped
3/4 cup boiling water
3/4 teaspoon baking soda
1/2 teaspoon vanilla extract
3/4 cup (150g) granulated sugar
6 tablespoons (85g) butter or nondairy stick butter, softened
2 large eggs
1 1/4 cup (175g) gluten free one to one flour blend (such as King Arthur Measure for Measure)
1 teaspoon baking powder
1/4 teaspoon salt
SAUCE:
3/4 cup (150g) packed light or dark brown sugar
1 stick (113g) butter or nondairy stick butter
1/2 cup heavy whipping cream, coconut cream, or nondairy heavy cream Pinch of kosher salt
Whipped cream or whipped coconut cream for serving (optional)
Preheat the oven to 350 degrees F. Lightly grease an 8x8 square pan. In a medium bowl, stir together the dates, boiling water, baking soda, and vanilla extract. Let the mixture sit for 15 minutes. In a separate medium bowl, cream together the granulated sugar and butter with an electric mixer until well-combined and fluffy, 2-3 minutes. Add the eggs and mix.
In a small bowl, whisk together the flour, baking powder, and salt. Add the flour mixture to the wet ingredients and mix until just combined. Fold in the date mixture (no need to drain) until combined. Spread the batter evenly in the prepared pan. Bake for 22-25 minutes.
For the sauce, combine the sugar, butter, cream, and salt in a saucepan. Stir over low heat until the sugar dissolves and the sauce is smooth and combined, 5-7 minutes.
Cut the cake into squares. Pour the warm sauce over the individual servings, and sprinkle with nuts, if using; dollop with whipped cream if desired and serve.
Upcoming Cooking Classes:
It’s a gluten free donut party! Learn my signature next level gluten free baking methods and now it’s time to make the donuts. This fun class has it all - Gluten Free Yeasted Donuts, Jelly Filled Donut Holes, Apple Cider Donuts, and even Gluten Free Funnel Cakes! (Totally a donut!) Kansas City Metro Area
Download the Recipe
This looks so good!