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Sticky toffee pudding cake

(Gluten-free, dairy-free)

Servings: 12
Ingredients
For the cake:
  • 1 3/4 cups finely chopped dates
  • 1 tsp baking soda
  • boiling water
  • 1/4 cup plus 1 tbs non-dairy butter
  • 3/4 cup white sugar
  • 2 eggs
  • 1 cups gluten-free flour
  • 2 tsp baking powder
For the caramel sauce:
  • 3/4 cup brown sugar
  • 1/4 cup plus 1 tbs non-dairy butter
  • 2/3 cup evaporated coconut milk
  • 1 tsp vanilla extract
Instructions
  1. Preheat oven to 175 deg C.
  2. In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.
  3. Cream the 1/4 cup + 1 tbs butter with the white sugar until light. Beat in the eggs and mix well to combine.
  4. Add the flour and date mixture (including water) to the egg mixture and fold to combine. Pour the batter into one 8" round baking pan.
  5. Bake for 30-40 minutes. Let cool, slice and serve with warm caramel sauce.

  6. To make the caramel sauce, in a small saucepan, combine the brown sugar, evaporated milk, vanilla and 1/4 cup + 1 tbs butter. Cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Use immediately.

Recipe Notes

Adapted from CakeRecipe.com