I don’t use the word amazing lightly with this cake!
Gluten free baking can sometimes be a bit of a challenge but I can guarantee the success of this cake every time and did I mention versatile…….make double topping, save half and serve this cake warm with the extra sauce to pour over and a little vanilla icecream if you are going all out!
Makes 16 squares.
Ingredients
200g dates, stoned and chopped lightly
1 teaspoon bicarbonate of soda
50ml shot of espresso
200mls boiling water
110g butter
175g brown sugar
2 eggs beaten
70g buckwheat flour
80g rice flour
40g coconut flour
2 teaspoons gluten free baking powder
125g walnuts, chopped
75g caster sugar
50g butter
50ml cream
Method
Preheat the oven to180 degrees Centigrade.
Grease an 18cm square tin and line the base with baking parchment.
In a heat proof bowl, measure out the chopped dates, bicarbonate of soda, coffee and boiling water, set aside.
Cream the butter and brown sugar until light and creamy, add the eggs slowly, beating all of the time.
Drain the dates soaking liquid into the egg batter, stir well.
Fold in the flours, baking powder and walnuts.
Spread into the prepared tin and top with the soaked dates.
Bake for 35mins.
While baking prepare the sauce, bring the sugar, butter and cream up to the boil, simmer until the sugar has dissolved.
Once the cake is baked, remove from the oven and stab it all over with a skewer. Pour the hot sauce over the top, ensuring that it is totally covered, and then set aside to cool completely.
This looks good! Gluten free baking is definitely a tricky business. I have tried on many occasions to make gluten free bread, each loaf worse than the last!
Hi Natalie, I’ve struggled with GF bread too. Can I recommend these little morsels? https://cookingupthepantry.wordpress.com/2015/02/16/cheesy-puffs/
They renewed my faith in gluten free baking! 🙂 Ros
I am really new to gluten free baking, but have all of your ingredients – might give it a whirl, it looks fabulous!
Thanks The Culinary Jumble. It’s one of the best cakes I make, this was for my husband’s birthday and he didn’t even realise it was GF! 🙂 Ros
Reblogged this on 25th ON STREETS.
Thanks for the re blog 25th On Streets! 🙂 Ros
Can you see and hear me drooling? This hits all the right buttons for me 😀
Glad you like the look of it Cathy! 🙂 Ros
I’m going to give this a good try Roz 😍
Reblogged this on Florida Yoga Girl and commented:
I’ll need to try this!
Thanks for the re blog HippyHanna! 🙂 Ros
This looks awesome. I like the idea of the shot of espresso with the dates. Yum.
Thanks Lucy, the shot of coffee perks the dates up no end! 🙂 Ros
Ros, we have a ‘family’ sticky toffee pudding recipe, but now we have a couple of GF people in the family this would be a great variation, thanks!
Hi Beck, I make this for my husband, adapted from my non GF recipe, he hasn’t noticed the change! 🙂 Ros
Is there another flour besides buckwheat that might work here? Sorghum, perhaps?
Hi Denise, sorghum or quinoa would work too I think. 🙂 Ros
Great, thank you! 🙂
Hi Ros, You have a wonderful blog, This recipe I definitely will be baking. I prefer eating gluten free and my daughter in gluten intolerant, so am keen to try all successful recipes.
Thanks Lynne. I’ve been gluten free for five years next month, not that I’m counting! It has taken me a while to adjust my favourite recipes but I’m getting there! This sticky toffee cake is a winner so I hope you and your daughter really enjoy it! 🙂 Ros
Ooh this one looks a good one to try out for my gf friends. I need to see if I can make a dairy free version for me.
Thanks appletreen, you really can’t tell that it’s is GF! Let me know how you get on making a dairy free version, I’d love to hear how you get on! 🙂 Ros
This looks delicious! Thanks for stopping by my blog! Cheers 🙂
Thanks Chelsea, your blog looks great! 🙂 Ros