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Meaningful Eats

Gluten-Free Sticky Toffee Pudding Cake

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.
Course Dessert
Cuisine British
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 8 cakes


For the Cakes:

  • 170 grams dates 10-12 Medjool dates, pitted and chopped
  • ¾ cup boiling water 177 ml
  • ¾ 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
  • ½ teaspoon salt
  • teaspoon nutmeg
  • 4 tablespoons butter, softened 56 grams
  • ¾ cup brown sugar 150 grams
  • 2 large eggs

For the Toffee Sauce:


  • 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 ⅓ of the dry ingredients and mix to combine. Add ½ of the date mixture and mix. Add another ⅓ of the dry ingredients followed by the other ½ of the date mixture, and mix. Add the final ⅓ 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!


Calories: 537kcal | Carbohydrates: 76g | Protein: 4g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 113mg | Sodium: 510mg | Potassium: 283mg | Fiber: 3g | Sugar: 61g | Vitamin A: 880IU | Vitamin C: 0.1mg | Calcium: 104mg | Iron: 1.3mg