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Gluten-Free Sticky Toffee Date Cake

This gluten-free sticky toffee date cake is ooey, gooey and delicious. I’m not a huge cake fan unless it’s very moist; this cake is definitely that.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: comfort food, easy dessert, holiday
Servings: 12 servings
Calories: 646kcal
Author: Chandice Probst

Ingredients

  • 1 lb dates pitted and chopped
  • 3 12 oz. bottles of Dry Sparkling Vanilla Bean soda
  • 2 tsp. baking soda
  • 1 C butter softened
  • 3/4 C brown sugar
  • 4 eggs
  • 1 1/2 tsp. gluten-free vanilla extract
  • 2 1/2 C gluten-free all-purpose flour
  • 1 tsp. salt
  • 1/2 tsp. xanthan gum
  • 3 T baking powder
  • 1 C butter
  • 1 C brown sugar
  • 1/2 C heavy whipping cream
  • 1 tsp. gluten-free vanilla extract

Instructions

  • Preheat your oven to 350 degrees
  • In a saucepan over medium heat, place dates in 3 1/2 C Dry Sparkling Vanilla Bean soda
  • Bring to a boil then cook an addition 2-3 minutes on medium heat
  • Meanwhile, combine 1 C butter and 3/4 C brown sugar until light and fluffy
  • Add in eggs one at a time
  • Mix in gluten-free flour, salt, and xanthan gum
  • When date mixture has boiled and cooked an additional 2-3 minutes, immediately remove from heat and add baking soda
  • Grease two (9") cake pans really well
  • Pour date mixture into flour mixture and combine gently
  • Add in baking powder and mix well but not more than a minute
  • Pour cake mixture into the two greased pans and cook at 350 degrees for 35-40 minutes or until a toothpick inserted in the center comes out clean
  • To make the sticky toffee sauce, combine 1 C butter, 1 C brown sugar, 1 tsp. gluten-free vanilla extract and 1/2 C heavy cream and whisk well
  • Bring to a boil then simmer 2-3 minutes to thicken
  • When cakes are done, flip the first onto your serving stand and poke with toothpick to make tiny holes all over
  • Pour a layer of sticky toffee sauce over gently then top with the other cake and repeat
  • Let cake soak in the sauce for 8-10 minutes before serving

Nutrition

Calories: 646kcal | Carbohydrates: 80g | Protein: 6g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 149mg | Sodium: 701mg | Potassium: 636mg | Fiber: 6g | Sugar: 56g | Vitamin A: 1170IU | Vitamin C: 0.2mg | Calcium: 214mg | Iron: 2mg