Gluten-Free Sticky Toffee Pudding Cake

  • Author: Erin Collins
  • Prep Time: 25
  • Cook Time: 25
  • Total Time: 50 minutes
  • Yield: 8 cakes


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.


For the Cakes:

170 grams dates (10-12 Medjool dates), pitted and chopped

3/4 cup (177 ml) boiling water

3/4 teaspoon baking soda

1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

1 cup (160 grams) gluten-free all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/8 teaspoon nutmeg

4 tablespoons (56g) butter, softened

3/4 cup cup (150 grams) brown sugar

2 large eggs

For the Toffee Sauce:

1 stick butter (1/2 cup, 113g)

1 cup (200 grams) packed light brown sugar

2/3 cup (156ml) heavy cream

1/4 teaspoon salt

1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste


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!