Gluten-Free Sticky Toffee Pudding Cake! Moist date cakes covered in a decadent, buttery toffee sauce. A show-stopping (but easy!) holiday dessert everyone will love.
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Sticky Toffee Pudding Cake. Have you heard of it? Have you TASTED it? It’s an absolute dream of a cake and an all-time favorite at my house.
The cakes are baked in individual ramekins making adorable and fancy single portions. Each cake is perfectly moist and studded with sticky dates. Add a drizzle of homemade buttery toffee sauce and a touch of heavy cream and you have the ultimate holiday dessert!
One of my favorite things to do over the holidays is to bake special, from-scratch treats for my family. Sticky Toffee Pudding Cake has become something my kids look forward to every year! They are always thrilled to get their own special cakes plated on fancy dishes.
One of the tricks to making the BEST Sticky Toffee Pudding Cakes is to use high-quality ingredients. I like to use fresh Medjool dates for the cakes. I always have dates in my pantry, and I love Medjool dates because they are soft and caramelly sweet.
Gluten-Free Sticky Toffee Pudding
I also like to use a high quality vanilla extract and vanilla bean paste for these cakes. My favorite is Nielsen- Massey Vanilla. Did you know all Nielsen-Massey products are 100% gluten-free? They were gluten-free before anyone even thought to ask. As soon as you open a bottle of Nielsen-Massey Vanilla, you can tell it’s high quality – the smell is absolutely divine!
Nielsen-Massey uses a proprietary cold extraction process instead of heat extraction to preserve the 300+ distinctive flavor compounds present in vanilla beans, giving Nielsen-Massey vanilla extracts a rich, complex flavor profile.
I use Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Extract in the cakes, and Nielsen-Massey’s Pure Vanilla Bean Paste in the toffee sauce as a special ingredient. The vanilla bean paste is flecked with vanilla seeds and the creamy, velvety flavor really takes this dessert to the next level. I also like to add a drizzle of heavy cream for another layer of richness.
I usually make Sticky Toffee Pudding a few times during the holidays. It’s my go-to when we have guests over during November and December. It’s also a great non-pie dessert option for Thanksgiving and one of my favorite choices for our Christmas feast. Try serving it with this Dairy-Free Hot Chocolate!
So many of my favorite holiday traditions involve baking. This is a dessert I hope my kids remember as special and memorable during the holidays!
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Gluten-Free Sticky Toffee Pudding Cake
Ingredients
For the Cakes:
- 170 grams dates, 10-12 Medjool dates, pitted and chopped
- 3/4 cup boiling water, 177 ml
- 3/4 teaspoon baking soda
- 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
- 1 cup gluten-free all-purpose flour, 160 grams
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg
- 4 tablespoons butter, softened, 56 grams
- 3/4 cup brown sugar, 150 grams
- 2 large eggs
For the Toffee Sauce:
- 1 stick butter, 1/2 cup, 113g
- 1 cup packed light brown sugar, 200 grams
- 2/3 cup heavy cream, 156ml
- 1/4 teaspoon salt
- 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
Instructions
- In a medium bowl, combine the dates, boiling water, baking soda and vanilla. Let the dates soak for 15 minutes.
- Preheat the oven to 350F (177C). Lightly grease 8 ramekins (I use 6oz ramekins) with cooking spray. Place on a baking sheet.
- In a medium bowl, combine the gluten-free flour, baking powder, salt and nutmeg. Whisk to combine.
- In a large mixing bowl, add the butter and brown sugar. Using a hand mixer, beat the butter and sugar until fluffy and combined, about 1-2 minutes. While mixing, add the eggs one a time mixing after each addition.
- With the mixer on low, add 1/3 of the dry ingredients and mix to combine. Add 1/2 of the date mixture and mix. Add another 1/3 of the dry ingredients followed by the other 1/2 of the date mixture, and mix. Add the final 1/3 of the dry ingredients and mix until totally combined.
- Divide the batter evenly among the ramekins. Bake for 22-26 minutes or until a toothpick inserted into the center of each cake comes out clean. Let cool for at least 15 minutes (or more) before plating.
For the toffee sauce:
- Meanwhile, melt the butter over medium heat. Whisk in the sugar and salt. Then cook, whisking constantly, until the sugar dissolves and the mixture looks puffy, about 3-4 minutes.
- While whisking, slowly add the cream. Continue to whisk and bring the mixture to a simmer. Cook for about 3 minutes until thick. Remove from the heat and stir in the vanilla bean paste. Pour into a serving container or a jar for storing. Serve sauce warm. Sauce can be made up to 2 days in advance then reheated.
- Serve the cakes by turning the cake out onto a plate. Pour over some of the warm sauce and a drizzle of heavy cream if desired. Enjoy!
