- 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
