Erin’s Recipe Rundown
Texture: Moist, rich, and buttery!
Taste: Caramelly dates, rich toffee sauce, and a touch of nutmeg.
Ease: An EASY, show-stopping holiday dessert everyone will love.
Top Tips: Use the highest quality ingredients for the best results, including Medjool dates and vanilla bean paste.
Recommended GF Flour: Works great with many gluten-free flour blends. Use a high-quality flour that contains xanthan gum. I like King Arthur Flour and Bob’s Red Mill.
Would I make these again? No question! These are a family favorite dessert for the holidays!
xoxo erin
Sticky toffee pudding cakes are 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!
This is my go-to recipe for dinner guests during the holidays. It’s a great non-pie dessert option for Thanksgiving or Christmas, and everyone loves the adorable and fancy individual servings!
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Gluten-Free Sticky Toffee Pudding
- Storage/Make Ahead/Freezing Instructions
- Can this sticky toffee pudding be made dairy-free?
- Can you use regular dates instead of Medjool dates?
- What can you use if you don’t have vanilla bean paste?
- Can this sticky toffee pudding be made egg-free?
- More Gluten-Free Holiday Desserts
- Gluten-Free Sticky Toffee Pudding Cake Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this gluten-free sticky toffee pudding. Jump to the recipe card below for the exact measurements.
- Dates: I like to use fresh Medjool dates for these cakes. They are soft and caramelly sweet — the highest quality option out there! If you don’t use Medjool, be sure to soak your dates for a long time to ensure they’re fully softened and hydrated.
- Gluten-free flour: It’s important to use a high-quality flour that contains xanthan gum. This will give the cake a texture most similar to traditional sticky toffee pudding. I like King Arthur Flour and Bob’s Red Mill.
- Vanilla bean paste: Vanilla bean paste is flecked with vanilla seeds and has a creamy, velvety flavor really takes this dessert to the next level. I highly recommend using it for an extraordinary cake, but vanilla extract will also work!
- Heavy cream: I like to add a drizzle of heavy cream to the sauce for another layer of richness. You can also add another drizzle of heavy cream when serving!
How to Make Gluten-Free Sticky Toffee Pudding
Here’s an overview of how to make this gluten-free sticky toffee pudding. You can jump to the recipe for the full instructions!
Make the Pudding
- Soak dates: Combine dates, boiling water, baking soda, and vanilla.
- Mix dry ingredients: Whisk together dry ingredients in a bowl.
- Mix wet ingredients: Add butter and brown sugar to a bowl, then beat until light and fluffy. Add eggs one at a time and combine.
- Combine wet and dry ingredients: Add 1/3 of dry ingredients to the wet ingredients. Mix to combine. Add 1/2 of the date mixture, then the another 1/3 of the dry ingredients. Add the last 1/2 of the date mixture and final 1/3 of the dry ingredients.
- Pour into ramekins: Use a kitchen scoop to portion batter into ramekins.
- Bake: Bake for 22-26 minutes, until a toothpick inserted into the center comes out clean.
Make the Sauce
- Combine butter and sugar: Melt butter. Whisk in sugar and salt.
- Add cream: Slowly add in cream while whisking. Remove from heat and add vanilla bean paste. Let cool slightly before pouring over the cakes.
Storage/Make Ahead/Freezing Instructions
- To store: Store any leftover cakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. The toffee sauce can be kept in the fridge for up to a week. Reheat the sauce before serving.
- To make ahead: To make this recipe in advance, you can bake and store the cakes in an airtight container at room temperatuer for up to 2 days. The toffee sauce can be made up to 2 days in advance and reheated before serving. Store it in the refrigerator and warm it up gently on the stovetop or in the microwave to serve.
- To freeze: These cakes can be frozen for up to 3 months. Let them cool completely, then wrap each cake in plastic wrap and place them in a freezer-safe bag. The toffee sauce can also be frozen in an airtight container. Thaw both at room temperature, and reheat the sauce before serving.
Can this sticky toffee pudding be made dairy-free?
Yes! For dairy-free sticky toffee pudding, replace the butter with a dairy-free butter alternative. Then swap the heavy cream in the toffee sauce with full-fat coconut milk or a dairy-free cream (like almond or cashew cream).
Can you use regular dates instead of Medjool dates?
Yes, you can use regular dates. However, I highly recommend using Medjool dates because of their natural sweetness and soft texture, which makes for a more moist cake. If using regular dates, you may want to soak them a bit longer to ensure they soften adequately.
What can you use if you don’t have vanilla bean paste?
If you don’t have vanilla bean paste, you can use an equal amount of pure vanilla extract. The flavor will still be delicious, though the vanilla bean paste does add a richer vanilla taste and speckled appearance.
Can this sticky toffee pudding be made egg-free?
Yes, you can substitute each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let it sit for 5 minutes to thicken). The texture might be slightly different, but it should still taste delicious.
More Gluten-Free Holiday Desserts
- Gluten-Free Yule Log
- Gluten-Free Little Debbie Christmas Trees
- Gluten-Free Chocolate Pie
- Gluten-Free Peppermint Oreo Pie
- Gluten-Free Pumpkin Creme Brulee
- Gluten-Free Crustless Pumpkin Pie (Dairy-Free)
- Gluten-Free Thanksgiving Recipes
- Butterscotch Pudding
Gluten-Free Sticky Toffee Pudding Cake
Ingredients
For the Cakes:
- 10-12 (170g) Medjool dates pitted and chopped
- 3/4 cup (180ml) boiling water
- 3/4 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup (150g) gluten-free measure-for-measure flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground nutmeg
- 4 tablespoons (56g) butter at room temperature
- 3/4 cup (160g) brown sugar
- 2 large eggs
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!
Notes
- To store: Store any leftover cakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. The toffee sauce can be kept in the fridge for up to a week. Reheat the sauce before serving.
- To make ahead: To make this recipe in advance, you can bake and store the cakes in an airtight container at room temperatuer for up to 2 days. The toffee sauce can be made up to 2 days in advance and reheated before serving. Store it in the refrigerator and warm it up gently on the stovetop or in the microwave to serve.
- To freeze: These cakes can be frozen for up to 3 months. Let them cool completely, then wrap each cake in plastic wrap and place them in a freezer-safe bag. The toffee sauce can also be frozen in an airtight container. Thaw both at room temperature, and reheat the sauce before serving.
- To make dairy-free: Replace the butter with a dairy-free butter alternative. Then swap the heavy cream in the toffee sauce with full-fat coconut milk or a dairy-free cream (like almond or cashew cream).
I changed the recipe up just a bit – not because there is anything wrong with the recipe, just because of my own preference. I replaced 25% of the brown sugar with a ripe banana (because I had one that needed to be used) and 2 tbsp of black strap molasses (because I love the taste and texture it provides). I cooked them in extra deep silicone muffin molds. For the sauce I used coconut palm sugar, maple syrup, butter, and coconut cream. The whole ensemble is definitely a 10/10 for me. I will be checking out more of your recipes!
Hi Carla, we’re so glad you enjoyed the recipe! It’s good to know those substitutions worked well for you. Thank you for taking the time to share your positive experience with us!
How would you adjust this for 5k ft high in altitude?
Great question, Becky! A good starting place is to increase the oven temperature by 15-25°F and decrease the baking time by 5-8 minutes per 30 minutes of baking. For the toffee sauce, you’ll also need to watch it closely on the stove as it may thicken quicker. Beyond these initial adjustments, you may find you need to adjust some of the ingredients themselves. King Arthur has some great info on adjusting baking for high altitudes! We hope this helps!
(please add to my prior comment). Also: I don’t have ramekins but I was able to use a 12-muffin pan, which worked fine.
Huge hit with our guests and my family. Really delicious and easy! We will definitely make it again. Great for fall and winter. We added whipped cream for the side.
Yay! We’re so happy to hear the recipe was such a hit, Dean! Thank you for sharing your positive experience with us!
Absolutely magnificent. Followed the recipe as written and these sticky toffee puddings are perfect. The cake is light and spongey and the toffee sauce is fantastic. Highly recommend. I also measured everything by weight, which made a huge difference in texture. Will be making again.
Yay! We’re so happy to hear how much you loved the recipe, Karen! Thank you for sharing your positive experience with us!
For a truly delicious twist, I recommend steeping the dates in water and 3 bags earl grey tea
Love that idea, Tina! Thanks for sharing. We’re glad you loved the recipe!
This sounds delicious! Would it work in a bigger cake version as well? Would I have to just increase the cooking time? Thanks 🙂
Hi Molly, we haven’t tried a bigger cake version, but other readers have shared that they have made it in cake pans and it worked well. A longer baking time is probably all that would be needed. If you decide to give it a try, we’d love to hear how it goes!
I’ve made this twice now, first for a group of 15, then for a group of 100. Both times it came out awesome and had rave reviews. People having seconds and thirds and asking for the recipe. Good stuff!!!
Wow! That’s quite a compliment! Thank you, Robert, for taking the time to share this with us.
This is my husband’s favorite dessert, so I made it for his birthday. He hasn’t had it in a couple years since discovering he was sensitive to gluten. This turned out amazing! He absolutely loved it! I’ll definitely be making this again, thank you so much!
Hi Nina, we’re so glad your husband loved his birthday dessert! Thank you for taking the time to come back to comment. We appreciate your kind words!
I’m going to make these for Easter Can I make Thursday and keep in an airtight container until I serve on Sunday lunch?
Hi Anne, we’re sorry we weren’t able to respond in time for Easter. The sauce typically keeps for 2 days so Thursday to Sunday might be a bit too long. Thank you for your question!
Could I make and store for 3 days before serving? Tightly sealed
Hi Anne, the sauce can be made up to 2 days in advance and reheated. Making the recipe 3 days in advance runs the risk of losing too much of its flavor and texture. Thank you for your question!
I made this recipe for a Dessert Night we were having. When I went to get a piece there was none left. Needless to say it was a success.
This sounds deelish! This might be crazy, but could I substitute prunes for the dates?? I love prunes, don’t care for dates….. just wondering, would that work? Thanks in advance!
I think that should work great actually! Let me know how it goes if you try it!
Do you have a preferred GF flour brand for baking?
Yes! I recommend Bob’s Red Mill or King Arthur Flour!
Delicious! I used coconut milk and cupcake tins! Perfect!
I’m glad it turned out for you with coconut milk and cupcake tins! Thanks for the comment.