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Here, the classic, indulgent British pudding favourite has been given a makeover as a gluten free sticky toffee pudding. A lower calorie cake base, with the option of a sweet and decadent toffee sauce topping, or alternative fat free yogurt one.
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Gluten Free Sticky Toffee Pudding

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!
Course Pudding
Cuisine British
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8
Calories 438kcal
Author Neil

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.

Notes

Nutrition label calculation includes a serving of the toffee sauce. If no toffee sauce is used then one portion of the cake on its own 219 calories.

Nutrition

Calories: 438kcal | Carbohydrates: 68.8g | Protein: 4.5g | Fat: 18.6g | Saturated Fat: 11.6g | Cholesterol: 55.5mg | Sodium: 348.4mg | Fiber: 2.1g | Sugar: 46g | Vitamin A: 1050IU | Vitamin C: 0.8mg | Calcium: 60mg | Iron: 0.7mg