Gluten Free Sticky Date Pudding

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This gluten-free Sticky Date Pudding (also known as sticky toffee pudding) has a soft yet moist cake made with softened dates and almond flour, which is served warm topped with a warm butterscotch sauce (and a side of ice cream if you like!).

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American, Australian

Diet: Gluten Free

Keyword: date pudding, sticky toffee pudding, toffee sauce

Servings:

Calories: 406kcal

Author: Sarah Bell

Equipment

Small saucepan
Whisk
Measuring Cups and Spoons
Chopping Board
Sharp knife
Large mixing bowl
Electric Beaters
Square cake tin
Medium saucepan

Ingredients

1 cup dates pitted, roughly chopped
½ teaspoon bicarb soda
1 cup water
½ cup extra virgin olive oil
½ cup coconut sugar
3 large eggs
1 cup almond flour
½ teaspoon baking powder
½ cup buckwheat flour
½ cup tapioca starch

Butterscotch Sauce

¾ cup coconut sugar
75 grams butter
300 grams cream
1 tablespoon vanilla extract
¼ teaspoon sea salt flakes

Metric - US Customary

Instructions

Preheat the oven to 180°C/356°F (conventional). Grease a square 20cmx20cm/8inch x 8inch baking tin with olive oil and then line with parchment paper and set aside.
Add the chopped dates to a saucepan along with bicarb soda and water. Turn onto a medium heat and simmer for 5 minutes, or until the dates are softened.
To a large mixing bowl add the olive oil, eggs and coconut sugar. Whisk to combine. Add the almond meal and sieve in the baking powder, buckwheat flour, tapioca starch and date mixture. Use electric beaters to beat until smooth.
Pour the cake mixture into the prepared baking tin and place into the oven to bake for 25 minutes or until cooked through when tested with a skewer. Once baked, remove from the oven and cover with foil to keep warm.
To make the butterscotch sauce, add the coconut sugar, butter, cream, vanilla extract and salt to a medium saucepan on a medium-low heat. Whisk to combine and simmer. Continue stirring while the sauce simmers. Once the sugar has dissolved and the sauce is smooth and thickened, turn off the heat.
To serve, cut the date pudding into 9 pieces. Add a piece of pudding to a plate and top with some butterscotch sauce.

Notes

Storage

Store leftover cake and sauce in seperate airtight containers in the fridge for up to 4 days. Reheat each serve in the microwave for 30 seconds before eating.

Nutrition