The BEST Sticky Toffee Pudding Cake

• Vegetarian
• Gluten free

• Produce

  • 1 8oz bag Dates, dried

• Refrigerated

  • 4 Eggs

• Canned Goods

  • 1 can Coconut milk

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 1/3 cup Brown sugar
  • 1 1/4 cup Gluten free flour
  • 1 tsp Sea salt
  • 3 tsp Vanilla extract

• Dairy

  • 2 sticks Butter

Found on thesoccermomblog.com

Description

Ingredients

• 1 8oz bag dried dates
• 1 1/3 cup brown sugar
• 1 1/4 cup gluten free flour
• 1 tsp sea salt
• 1 tsp baking soda
• 1 1/2 tsp baking powder
• 3 tsp vanilla extract
• 1 can coconut milk
• 2 sticks butter
• 4 eggs

Directions

• FOR THE CAKE: Pre-heat oven to 350° and grease 9 round baking pan.
• Bring to boil 1 bag of dates with 1 tsp baking soda. Reduce heat and allow to sit for 10 minutes.
• In mixer, cream 1 stick butter with 1/3 cup brown sugar. Mix until light and fluffy. Add 4 eggs, one at a time. (This may turn the mixture slightly lumpy, but dont be alarmed.)
• Sift together 1 1/4 cup gluten free flour with 1 tsp salt. Slowly add to mixer along with 1 tsp vanilla extract.
• Drain dates and add to food processor with 2 TB almond milk. Process until finely chopped.
• Add chopped date mixture to batter along with 1 1/2 TB baking powder and blend until well combined.
• Pour in cake pan and bake at 350° for 35 minutes.
• FOR THE SAUCE: In small saucepan, add 1 stick butter, 1 cup brown sugar, 1/4 tsp salt, 1 can coconut milk, and 2 tsp vanilla extract. Bring to boil, stirring to combine ingredients. After the sauce is well mixed, lower heat and reduce for 10 minutes.
• PUT IT ALL TOGETHER: When cake has finished baking, set pan on cooling rack. While cake is still in pan, poke holes throughout and pour in half of the sauce. Allow sauce to soak through cake.
• Flip cake onto a serving platter. Top individual slices with sauce and a scoop of ice cream (we used almond milk ice cream.)