Gluten-Free Sticky Toffee Pudding Cake

Holidays wouldn’t be the same without British-Inspired Gluten-Free Sticky Toffee Pudding Cake. This indulgent dessert features a moist sponge cake made with dates and is generously drenched in three layers of rich toffee sauce. It’s a must-have for any festive occasion!

A Sweet Indulgence

I’ll be the first to admit it: this gluten-free sticky toffee pudding cake recipe is NOT on the list of healthy-ish desserts—sorry! Well, except for the nutritionally packed dates. But even I can’t resist indulging in a small slice of this delicious treat over the holidays.

Balance is Key

Everything in moderation equals a happy life. Enjoying a slice of cake or a rich dessert now and then can bring joy and make celebrations special. It’s all about finding that balance between treating yourself and maintaining a healthy lifestyle. At least that’s my reasoning—and I’m sticking to it!

A Classic with a Twist

Not to confuse you, this is a cake version of the classic English dessert consisting of a moist sponge cake made with dates and covered in toffee sauce. This pudding cake may not be the fanciest looking, but it is insanely delicious!

Key Ingredients

The sticky toffee pudding dessert is all about dates, butter, and sugar. Yes, two of these ingredients are considered “indulgent.” Plus, this cake is made without molasses, making it a lighter version of traditional sticky toffee pudding.

Preparing the Dates

First, prepare the dates for the pudding cake batter. Cook pitted dates, preferably Medjool dates, in water until they soften, leaving just a small amount of liquid—about two tablespoons.

Blending the Dates

Then, transfer the dates along with the liquid to a food processor and puree them until smooth. If you prefer small chunks of dates in your cake, process the dates until you reach your desired texture.

Making the Batter

The batter for sticky toffee pudding is super simple. Start by whisking together the dry ingredients.

• Creaming the Mixture: Next, cream the butter with sugar, then add in the eggs, sour cream, vanilla, and the date puree. Mix until well combined.
• Combining Ingredients: Once the wet ingredients are ready, add the dry ingredients and mix until everything is combined. Remember, all the ingredients should be at room temperature for the best results.
• Baking the Cake: Spread the batter into a well-buttered 9 1/2-inch round cake dish (or an equivalent baking dish). A square pan works too if you prefer. Then, bake the cake for about 35 minutes, or until a toothpick inserted in the center comes out clean.

The Sticky Toffee Sauce

This sauce is truly heavenly! Honestly, it’s so good I could eat it straight from the bowl. It’s rich and makes the sticky toffee pudding cake exceptionally delicious.

A Unique Twist

I wanted to put a slightly different spin on the typical toffee sauce recipe. To enhance the flavor, I added chopped dates, which bring a wonderful depth to the sauce.

Flavorful Ingredients

Additionally, I replaced the cream with sour cream. This not only reduces the amount of cream needed but also adds more flavor to the sauce, making the dessert even more delicious.

Making the Toffee Sauce

To make the toffee sauce, start by cooking the butter, sugar, maple syrup, and dates over medium-low heat until an amber caramel forms.

• Adding Flavor and Creaminess: Once the caramel is ready, whisk in the vanilla and sour cream for a rich, creamy texture.
• Chunky or Smooth: I choose not to strain the dates from the sauce because I enjoy the sweet chunks in every bite. However, if you prefer a smoother texture, feel free to strain the sauce before using it.

Prepare the Cake

Next, remove the cake from the pan and slice it in half horizontally.

• Preparing for Layering: Clean the cake pan you used for baking, then layer it with one half of the cake and drizzle some of the toffee sauce over it.
• Final Baking: Place the other half of the cake on top, pour more toffee sauce over the top, and bake for a few more minutes until the toffee is bubbling around the edges.

Serving Gluten-Free Sticky Toffee Pudding Cake

If you’re serving the cake immediately, cool it in the dish for 15 minutes. Then, loosen the edges with a knife and invert it onto a serving platter.

For serving the dessert the next day or later, keep the cake in the baking dish. Before serving, reheat it in the oven at 350°F for about 15 minutes, or microwave it for about 90 seconds. This cake is best enjoyed warm, so feel free to serve it with extra toffee sauce!

I love topping it with whipped cream or vanilla bean ice cream, and I always serve this gluten-free dessert warm.

Make-Ahead Convenience

I often prepare this dessert a day or two in advance, especially when hosting a large gathering. It’s an excellent make-ahead option that lets you spend more quality time with your guests. Enjoy!

More Indulgent Treats To Love

If you’re looking for other “indulgent desserts,” you might enjoy Gluten-Free Boston Cream Pie or, for the kids, Gluten-Free Milk Chocolate Truffle Brownies, or Gluten-Free Layered Orange Cake.

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Many thanks!

Kristina xx