Gluten-Free Toffee Cake Recipe

This Gluten-Free Toffee Cake is a moist and sticky recipe, which is made with finely chopped dates and dark brown sugar. It’s the ultimate comfort food recipe, ready in about 1 hour and 30 minutes, plus cooling time.

Jump to Recipe

Gluten-Free Toffee Cake Recipe 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, at room temperature
• 1 cup packed dark brown sugar
• 3 large eggs, at room temperature
• 2 teaspoons grated fresh ginger
• 1 teaspoon pure vanilla extract

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

For Serving:

• Whipped cream

How To Make Gluten-Free Toffee Cake

1. Prep Oven and Make Date Puree: Preheat the oven to 325°F. Coat an 8-inch square baking dish with cooking spray. In a medium saucepan, combine the dates and water and bring to a gentle simmer. Cook for about 5 minutes until the dates are very soft. Remove from the heat, stir in the baking soda (it may foam slightly), and let it cool to room temperature.
2. Combine Dry Ingredients: In a medium bowl, whisk together the oat flour, almond flour, cornstarch, cinnamon, baking powder, and salt.
3. Make the Cake Batter: In a large bowl, use an electric mixer to beat the butter on medium-high speed for about 3 minutes until light and smooth. Add the brown sugar and beat for another 4 minutes until fully incorporated.
4. Finish the Batter: On low speed, beat in the eggs until just combined. Use a rubber spatula to fold in the dry ingredients until just combined. Finally, fold in the cooled date mixture, the grated ginger, and the vanilla.
5. Bake the Cake: Pour the batter into the prepared pan and bake for about 1 hour, until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack.
6. Make the Toffee Sauce: While the cake cools, combine the brown sugar, heavy cream, butter, vanilla, and salt in a small saucepan. Bring to a boil over medium heat, then reduce the heat to low and simmer, stirring, for about 6 minutes, until the sauce is thick enough to coat a spoon.
7. Serve: Slice the cooled cake into squares. Serve topped with a generous drizzle of the warm toffee sauce and a dollop of whipped cream.

Recipe Tips

• How to get a super moist cake? The secret is the date puree. Simmering the dates in water until they are very soft creates a jam-like mixture that adds incredible moisture and a natural, caramel-like sweetness to the cake.
• How do I prevent a dry gluten-free cake? The most important step is to not over-bake it. Gluten-free cakes can dry out quickly, so start checking for doneness at the 55-minute mark. Also, be sure to spoon your flours into the measuring cup and level them off to avoid a compacted, overly dry measurement.
• Can I make this ahead of time? Yes, this cake is perfect for making ahead. The cake can be baked, cooled, and stored, well-wrapped, at room temperature for up to 2 days. The sauce can be made and stored in the fridge; just reheat it gently before serving.
• How do I get the smoothest sauce? For a perfectly smooth toffee sauce, stir it constantly as it simmers to ensure the brown sugar dissolves completely without burning on the bottom of the pan.

What To Serve With Gluten-Free Toffee Cake

This is a rich and decadent dessert, very similar to a classic sticky toffee pudding. It is perfectly served warm with:

• The warm toffee sauce from the recipe
• A dollop of unsweetened or lightly sweetened whipped cream
• A scoop of good quality vanilla bean ice cream to cut the richness

How To Store Gluten-Free Toffee Cake

• Room Temperature: Store the cooled, unsauced cake in an airtight container at room temperature for up to 3 days.
• Refrigerate: Store the sauce in a separate airtight container in the refrigerator for up to a week. Reheat gently before serving.

Gluten-Free Toffee Cake Nutrition Facts

• Serving: 1 square (1/12th of cake)
• Calories: 490 kcal
• Carbohydrates: 70g
• Protein: 6g
• Fat: 24g
• Saturated Fat: 14g
• Sugar: 55g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Vanilla Cranberry Can Cakes Recipe
• Lemon Cake with Lemon Meringue Buttercream Recipe
• No-Bake Love Cake Recipe