Gluten Free Sticky Toffee Pudding
This decadent gluten free sticky toffee pudding is a must try. If you've never tried this before, it's a popular British dessert made with dates and covered in a toffee sauce. I like to top mine with vanilla ice cream to finish it off.
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Let's go through the step-by-step process to make these amazing gluten free cakes.
First thing you'll need to do is get your dates and boiling water in a blender or food processor. Let that soak for at least 15 minutes.
Preheat your oven to 350°F. Prepare 6 small ramekins and grease generously.
In the meantime, combine your dry ingredients (gluten free flour, baking powder, baking soda, salt, ground ginger, cinnamon, nutmeg) together in a medium bowl and give it a good whisk. Set aside.
Next, we'll have to cream the brown sugar and butter. Mix together until light and fluffy. Then add your eggs and vanilla and mix until well combined.
Once your dates have been soaking in the water for 15 minutes, blend until smooth. Add to your butter mixture and mix well.
Now you can add your dry ingredients in 2 batches. Mix until just combined.
Evenly distribute the batter between the ramekins.
Bake for about 30 minutes or until toothpick inserted into the center comes out clean. Let cook for 15-20 minutes.
To make the toffee sauce, combine the brown sugar, salt, and butter in a small skillet or saucepan over medium heat.
Whisk constantly and once the sugar has melted, add the heavy cream. Continue cooking for a few minutes until mixture starts thickening. Remove from heat and add the vanilla.
To serve, pour or brush the warm toffee over the cake.
Serve with ice cream or whipped cream and enjoy!
To see a step by step video on assembling these gluten free sticky toffee pudding cakes, watch the video below.
- 10-11 pitted Medjool dates (190 grams)
- 200 ml boiling water
- 1 cup gluten free flour (130 grams)
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground ginger
- 1/4 tsp ground cinnamon
- pinch of nutmeg
- 1/2 stick unsalted butter (4 tbsp)
- 3/4 cup dark brown sugar
- 2 large eggs
- 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
- 1 stick unsalted butter
- 1 cup brown sugar
- 1/2 cup heavy cream
- pinch of salt
- 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
Preheat the oven to 350°F. Butter or grease 6 small ramekins.
In a blender or food processor, combine the dates and boiling water. Let it sit for 15 minutes.
In a medium bowl, combine the gluten free flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, and nutmeg. Set aside.
In a large mixing bowl, cream together the butter and brown sugar until light and fluffy.
Add the eggs and vanilla to the butter mixture and mix until fully combined.
- After the dates and water have been soaking for 15 minutes, puree in the blender or food processor. Add to the butter egg mixture and mix until fully combined.
Add in the dry ingredients in 2 batches and mix until just combined.
Divide the batter among the greased ramekins and bake for about 30 minutes or until a toothpick inserted into the center comes out clean. Let cool for 15-20 minutes.
For the toffee sauce, melt the butter and brown sugar in a small saucepan over medium heat.
Add the salt and whisk constantly.
Once sugar has melted, add the heavy cream while whisking. The sauce may bubble furiously at this point. Simmer for a few minutes until mixture starts thickening.
Turn off the heat and add the vanilla. Give the mixture a good whisk.
Pour the warm toffee sauce over the cake and enjoy!