Gluten-Free Sticky Toffee Pudding Cake

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Holidays wouldn’t be the same without Gluten-Free Sticky Toffee Pudding Cake. Yes, this stunning gluten-free dessert is everything we dream of—moist sponge cake made with dates and three layers of toffee sauce drowning the cake.

I am the first one to admit it! This gluten-free sticky toffee pudding cake recipe is NOT on the list of healthy desserts…sorry, except for the nutritionally packed dates. But, even I will indulge in a small slice of this delicious dessert over the holidays. 

A couple of my other so-called “indulge desserts” are the Gluten-Free Boston Cream Pie and the Gluten-Free Milk Chocolate Brownies

Everything in moderation equals happy life. At least that is my reasoning…and I am sticking to it.

 

slice of gluten-free sticky toffee pudding with a spoon on a plate

 

What is sticky toffee pudding cake?

Not to confuse you, but this is a cake version of the classic English dessert consisting of a moist sponge cake made with dates and covered with toffee sauce. So this gluten-free cake is slightly different, not too fancy looking, but is insanely delicious!

Without further delay, let me go over the details of this sticky toffee pudding cake recipe.

This gluten-free dessert is mostly about dates, butter, and sugar. Yes, two ingredients are considered “indulgence.” And, this cake is made without molasses, making it a lighter version of the sticky toffee pudding.

 

dates in a pot of boiling water

 

preparing the dates,

Starting with the dates for the pudding cake batter. Cook the dates, preferably Medjool dates, in water until they soften and only very little liquid is left. Abut two tablespoons. Then, transfer the dates with the liquid to a food processor and puree them until smooth.

 If you like small chunks of dates in the cake, process the dates until you reach the desired texture.

 

cake batter with sour cream and pureed dates in a bowl

 

the gluten-free cake batter,

The batter for sticky toffee pudding is super simple. Whisk the dry ingredient. Cream the butter with sugar, eggs, sour cream, vanilla and the date puree. 

Add the dry ingredients and mix to combine. All the ingredients must be at room temperature.

Spread the batter into a well-buttered 9 1/2-inch round cake dish or equivalent baking dish. You can use a square pan if you wish. Then bake. The cake takes about 35 minutes to bake.

 

cooking butter, sugar, maple syrup and dates in a pot

 

the toffee sauce,

This sauce is heavenly! Honestly, it is soo good I could eat it with a spoon. But it is also very rich and makes this sticky toffee pudding cake exceptionally delicious.

I wanted to make the sauce slightly different from the typical toffee sauce recipe. So, I added chopped dates, giving the sauce more flavour. And I replaced the cream with sour cream. So, by using sour cream, I used less cream and added more flavour.

 

toffee sauce with a whisk in a saucepan

 

To make the toffee sauce, first, you cook the butter with sugar, maple syrup and dates over medium-low heat until amber caramel forms. Then, whisk in vanilla and sour cream. 

I don’t strain the dates from the sauce because I love the sweet date chunks to bite into. But you can strain the sauce before you use it.

The next step is what makes the sticky toffee pudding into that heavenly dessert!

 

gluten-free sponge cake on a plate

 

Slice the cooled cake in half horizontally. Clean the cake dish you used to bake the cake and layer the cake with the toffee sauce in the dish.

Bake for a few more minutes until the toffee is bubbling around the edges.

 

top view of sticky toffee pudding

 

How to serve sticky toffee pudding cake?

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

When serving this 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 in a microwave for about 90 seconds. 

 

gluten-free sticky toffee pudding less one slice on a plate

 

Then, invert this heavenly gluten-free dessert onto a dessert platter and enjoy with your favourited toppings.

I love whipped cream or vanilla bean ice cream as topping with the toffee pudding cake. And, I always serve this gluten-free dessert warm.

Does sticky toffee pudding need to be refrigerated?

Yes, once the cake has cooled, cover the dish with cling wrap, and it will last up to 7 days when refrigerated. To serve, reheat the cake in the oven or pop it in the microwave for a few seconds to warm it up.

Generally, I make this dessert a day or two in advance, especially when entertaining a large crowd the next day. Enjoy!

Ingredients

  • 1 cup packed pitted dried dates (preferably Medjool dates)
  • 3/4 cup water
  • 1 tsp. GF baking powder
  • 1/2 tsp. Baking soda
  • 1/2 tsp. Sea salt
  • 1/4 cup unsalted butter, softened + some for buttering the baking dish
  • 3/4 cup packed brown sugar
  • 2 large eggs, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 1 tsp. Pure vanilla extract
  • TOFFEE SAUCE
  • 1 cup unsalted butter
  • 3/4 cup packed brown sugar
  • 1/3 cup pure maple syrup
  • 1/3 cup packed pitted dried dates, roughly chopped
  • 1 cup sour cream
  • 1 tsp. Pure vanilla extract
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    Instructions

  • Preheat oven to 350 F and generously butter a 9 1/2-inch round baking dish
  • Cook the dates in a small saucepan with water over medium heat until most of the water has evaporated besides two tablespoons. Place in a food processor and puree until smooth.
  • In a small bowl, whisk flour, baking powder, baking soda and salt 
  • In a bowl of an electric mixer, cream butter with sugar. Add one egg at a time and mix until combined. Add sour cream and vanilla and blend until smooth. 
  • Add dry ingredients about a 1/3 at a time and mix until smooth
  • Transfer batter into the prepared baking dish and bake for 30 - 35 minutes, until a toothpick inserted in the center of the cake comes out clean
  • Cool the cake in the dish for 10 minutes, then loosen the edges using a knife and invert onto a plate
  • TOFFEE SAUCE
  • Cook the butter with sugar, maple syrup and dates over medium-low heat until amber caramel forms. About 15 minutes, then, whisk in vanilla and sour cream and remove from the heat
  • TO ASSEMBLE
  • Clean the baking dish. Spoon 1/3 of the sauce on the bottom of the dish. Return the bottom cake to the dish facing cut side up. Spoon another 1/3 of the sauce over the cake, then top with the remaining cake layer and finish with the remaining sauce
  • Place the cake in the oven and bake 10 - 15 minutes longer at 350 F until the sauce bubbles around the edges 
  • Note; if you are serving the cake right away, cool the cake in the dish for 15 minutes, then invert it onto a cake platter and serve warm
  • If you are serving the cake the next day or another day, once the cake has fully cooked, cover the dish with cling wrap and refrigerate it until you need it. Just before serving, reheat in the oven at 350 F for about 15 minutes, or microwave until warm, about 90 seconds, then invert onto a cake platter and serve with whipped cream or vanilla bean ice cream
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