Difficulty: Easy
Servings: 8 to 10
Nutritional Information Per Serving (1 of 10 servings):
- Calories: 591
- Total Fat: 30 g
- Saturated Fat: 14 g
- Carbohydrates: 77 g
- Dietary Fiber: 4 g
- Sugar: 59 g
- Protein: 8 g
- Cholesterol: 114 mg
- Sodium: 317 mg
Total Time: 1 hour 40 minutes (including cooling)
Active Time: 40 minutes

Discover the magic of Sticky Toffee Pudding Cake, inspired by the iconic treat at The Four Horsemen wine bar in Williamsburg, Brooklyn. This gluten-free delight bursts with moist sweetness, rich caramel notes, and nutty almond flourperfect for impressing your guests with irresistible comfort!

Ingredients for the Cake:

Cooking spray
8 ounces pitted dates, finely chopped
1 1/2 cups water
1/2 teaspoon baking soda
1 3/4 cups oat flour
3/4 cup almond flour
2 tablespoons cornstarch
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
4 tablespoons unsalted butter, softened
1 cup packed dark brown sugar
3 large eggs, at room temperature
2 teaspoons freshly grated ginger
1 teaspoon pure vanilla extract

Ingredients for the Sauce:

1 cup packed dark brown sugar
3/4 cup heavy cream
1 stick unsalted butter
1/2 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
Whipped cream, for garnish

Directions:

Prepare the cake: Preheat oven to 325F. Grease an 8-inch square pan with cooking spray. Simmer chopped dates in water until jam-like, about 5 minutes. Stir in baking soda; cool to room temperature.
Whisk oat flour, almond flour, cornstarch, cinnamon, baking powder, and salt. Beat butter fluffy, 3 minutes; add brown sugar, 4 minutes. Beat in eggs one by one.
Fold in dry ingredients, then date mixture, ginger, and vanilla. Pour into pan; tap out bubbles. Bake 1 hour until toothpick-clean. Cool on rack.
Make the toffee sauce: Boil brown sugar, cream, butter, vanilla, and salt. Simmer 6 minutes until spoon-coating thick. Cool slightly.
Slice cooled cake; drench in warm sauce and top with whipped cream for pure bliss!

Pro Tip: Lightly spoon and level gluten-free flours to keep your cake irresistibly moistget baking and savor every gooey bite!

Photograph by Ryan Liebe