Gluten Free Sticky Toffee Pudding Cake
 
Prep time
Cook time
Total time
 
Enjoy the warmth and caramely flavor of this Gluten Free Sticky Toffee Pudding Cake. Make them in individual ramekins for a personalized dessert!
Author:
Recipe type: Dessert
Serves: 8-10 servings
Ingredients
  • For the cake:
  • 6 oz. chopped dates, about 1 cup
  • ¾ cup boiling water
  • ¾ teaspoon baking soda
  • ½ teaspoon vanilla
  • ½ teaspoon cinnamon
  • 1 stick butter, room temperature (plus more for greasing)
  • ¾ cup granulated sugar
  • 2 eggs
  • 1 teaspoon baking powder
  • 1 teaspoon xanthan gum (only if your gluten free flour blend doesn't already contain a gum)
  • ½ teaspoon salt
  • 1⅓ cups high quality gluten free flour or my preferred blend (1/2 cup white rice flour, ¼ cup plus 1 tablespoon brown rice flour, ¼ cup plus 1 tablespoon potato starch, ¼ cup sorghum flour)
  • For the caramel sauce:
  • ½ stick butter, cut into 4 pieces (4 tablespoons)
  • ⅓ cup dark brown sugar
  • 2 tablespoons pure maple syrup (or 2 more tablespoons brown sugar)
  • ¼ teaspoon vanilla
  • dash of salt
  • 3 tablespoons heavy whipping cream
Directions
  1. Chop dates and place in a small mixing bowl. Add baking soda, vanilla, and cinnamon. Pour boiling water over top. Stir and let sit for 15 mins.
  2. Once dates have soaked, grease 8-10 small ramekin dishes with butter or cooking spray. Place on baking sheet and set aside.
  3. In a large mixing bowl or stand mixer, cream together butter and sugar until light and fluffy, about 3-5 mins. Add eggs one at a time, beating until smooth after each addition. Add baking powder, xanthan gum (if needed), salt, and gluten free flour (or my preferred blend). Mix until well incorporated, scraping down sides as needed.
  4. Add soaked date mixture to egg mixture (do not drain) and stir on low speed until incorporated.
  5. Fill ramekins ⅔ way full and bake at 350 degrees on baking sheet for 18-22 mins or until toothpick inserted into center of cake comes out clean with few moist crumbs. Remove from oven and set on cooling rack to cool.
  6. To make sauce, heat butter, brown sugar, maple syrup, vanilla, and salt over low heat until melted and liquid. Increase heat to medium and simmer for 2 minutes, stirring constantly. Remove from heat and add heavy whipping cream. Whisk vigorously to combine. Return to heat and simmer for 1-2 minutes more until slightly thickened. Remember, caramel will thicken as it cools.*
  7. To serve cakes, flip warm cake out of ramekins and top with warm caramel sauce. Garnish and decorate as desired.
Notes
*This sauce will get grainy in the fridge while you store it. Just make sure you reheat it for leftovers to achieve a smooth texture again.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-sticky-toffee-pudding-cake/