Gluten free sticky toffee pudding is absolutely delicious! This classic British moist date pudding cake is easy to make. Covered with a buttery toffee sauce it's a dessert everyone will love!
Folks I've made this gluten free sticky toffee pudding recipe with a choice of two different sauces for you.
A sweet and decadent toffee sauce topping
or
An alternative fat free yogurt one.
Whatever you choose I know you just want to get right stuck in!
Now, just because I made my version of this sticky toffee pudding as gluten free, it doesn’t mean to say you have to, if you don’t want to, or you don’t need to.
You CAN just use normal plain flour, as indicated in the recipe if you want to.
I made it gluten free as I received a request for a gluten free pudding recipe and I was happy to oblige.
Why Not Serve This Gluten Free Sticky Toffee Pudding At A Dinner Party?
This recipe is perfect for dinner parties.
You could be serving your main courses whilst this is baking in your oven, only leaving you the toffee sauce to make. Or the yogurt one if you choose that.
But I think the toffee sauce one would go down better with your guests. After all a dinner party is a dinner party isn't it? 🙂
The cake is freezable, but the toffee sauce is so much better made fresh each time, otherwise I found it splits if frozen and re-used.
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Gluten Free Sticky Toffee Pudding Recipe
The recipe uses gluten free plain white flour in order to make it gluten free. You can still use normal white plain flour. Although then it would not be gluten free!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Gluten Free Sticky Toffee Pudding Recipe
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Equipment
Ingredients
For the cake:-
- Cooking oil spray
- 150 g pitted dates chopped
- 2 teaspoon bicarbonate of soda
- 180 g gluten free plain white flour or normal white plain, if not making it gluten free
- 150 g light soft brown sugar
- 1 teaspoon stevia powder
- 50 g low-fat vegetable spread
- 50 ml skimmed milk
- 1 teaspoon vanilla essence
- 2 medium egg whites whisked to form soft peaks
For the Toffee Sauce:-
- 115 g unsalted butter
- 115 g light brown soft sugar
- 140 ml reduced fat double cream
Instructions
For the cake:-
- Pre-heat oven to 190C Fan. Grease and line a 7 x 4 inch baking dish with greaseproof / parchment paper.
- Put dates in a small saucepan with 175ml of boiling water and simmer for approximately 5 minutes until all the water has been absorbed, then stir in 1 tsp. of the bicarbonate of soda.
- Place flour, sugar, stevia and low fat vegetable spread into a mixing bowl and using your fingers rub the flour mixture together to form a breadcrumb consistency.
- Stir in the milk, vanilla essence and dates.
- Fold in the egg whites.
- Spoon the cake batter into the baking dish and level the top.
- Bake the cake for approximately 25 – 30 minutes. Check the centre is cooked by inserting a toothpick which should come out clean.
- Allow to cool a little before cutting into 8 slices.
- Whilst the cake is cooling make the toffee sauce.
For the toffee sauce:-
- Place the butter, sugar and cream into a small saucepan.
- Heat the liquid gently, over a low heat, stirring continuously until the sauce has thickened and changed colour.
- Service the sauce over a slice of warm cake.
- Alternatively omit the toffee sauce and serve with a dollop of fat free yogurt.
Susie @ SuzLyfe
My week right now is kind of about biding time until the weekend. I have things planned, but I just am sweating knowing if my foot will be ok and such for the last big run of training. So sticky toffee pudding is by no means a southern or American dessert, but the place that we had our rehearsal dinner at (which specialized in Southern cuisine) was known for its sticky toffee pudding and OMG
neil@neilshealthymeals.com
Ha ha! Brilliant, yet again we find we have similar tastes in the foods we both like Suz! Love the sticky toffee pudding! 🙂
Keeping my fingers crossed that everything works out OK with your food and your last big run of training this weekend. It's been sp manic here that even just a few days off in Edinburgh are seeming like a long holiday to us. Lynne and I are both so looking forward to chilling for a bit.
Shashi at RunninSrilankan
Neil - why this looks fantastic! I'd trade you this for my crepe cake in a heartbeat! I never happen to have butter at home so am hoping coconut oil works for that toffee sauce!
Hope you and Lynne have a wonderfully relaxing weekend! I am going to my second blog conference ever this Saturday - wish y'all could have been there!
neil@neilshealthymeals.com
Thanks Shashi, not long till the weekend now! I hope you have a great time at that blogging conference, I'm jealous!!
I googled "toffee sauce with coconut oil" and yes it seems you can make a variation caramel sauce, a lighter one too, with your coconut oil, so Happy Days! 😀
Have fun, hope to hear some of the highlights when you get back. I'll be armed with the camera in Edinburgh. 😉
Nigel
I made this amazing dessert at the weekend, thanks Neil! I didn't use Gluten Free flour I just used plain flour and it was delicious. Loved the sauce. I could have just ate bowls of that. Ha ha!
Neil
That's awesome Nigel. Thanks for making another one of my recipes and taking the time to comment too. I really appreciate that. If you ever get a chance to make any of my cheesecakes, let me know what you think too! 🙂