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–+ servings

Gluten Free Sticky Toffee Cake

This gluten free sticky toffee cake is rich, indulgent, and absolutely irresistible. Perfect for satisfying your sweet tooth any day of the week.
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Ingredients

For the Cake

  • 1 1/2 cups Pitted Dates Chopped
  • 1 cup Boiling Water
  • 1 tsp Baking Soda
  • 1/4 cup Unsalted Butter Softened
  • 3/4 cup Light Brown Sugar
  • 2 large Eggs
  • 1 1/4 cups Gluten Free All-Purpose Flour
  • 1 tsp Vanilla Extract

For the Toffee Sauce

  • 1/2 cup Unsalted Butter
  • 1 cup Light Brown Sugar
  • 1/2 cup Heavy Cream
  • 1 tsp Vanilla Extract

Instructions

  • Preheat oven to 350F and grease an 8x8 inch baking dish.
  • Place the chopped dates in a heatproof bowl. Pour the boiling water over them, stir in the baking soda, and let the mixture sit for 15 minutes to soften.
  • In a separate bowl, cream the butter and brown sugar. Beat in the eggs one at a time, then add the vanilla. Fold in the gluten free flour.
  • Mash the date mixture slightly with a fork, then fold it (along with its liquid) into the cake batter. Pour into the prepared dish and bake for 30-35 minutes until a toothpick comes out clean. Leave the cake in the dish.
  • While the cake bakes, make the sauce. Combine the butter, brown sugar, heavy cream, and vanilla in a saucepan over medium heat. Bring to a gentle boil and simmer for 3 minutes until thickened.
  • Poke holes all over the warm cake and pour half the toffee sauce over the top. Serve warm with the remaining sauce drizzled on individual slices.
Course: Dessert
Cuisine: British
Keyword: date cake, gluten-free, gluten-free dessert, sticky toffee cake
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 9 servings

Nutrition

Serving: 1serving | Calories: 490kcal | Carbohydrates: 73g | Protein: 3g | Fat: 21g
Calories: 490kcal
Cost: $12