Sticky Toffee Pudding Cake

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Sticky Toffee Pudding Cake


Prep time45 minutes
Cooking time25 minutes
Total time1 hour, 10 minutes


This decadent cake is delicious drowned in the rich sauce! We used gluten-free flour, but this recipe works just as well with all-purpose flour too.


3/4 pound
dates, dried
2 1/4 cups
water (boiling)
1 1/2 teaspoon
baking soda
16 tablespoons
butter, unsalted (divided, melted)
3/4 cup
1 cup
brown sugar, dark (plus 4 Tbsp)
1/4 teaspoon
1 2/3 cup
flour, gluten-free (the King Arthur's gluten-free flour blend works well)
1 cup
half & half
2 teaspoons
vanilla extract


Pit and chop dates and place in bowl. Cover with boiling water and stir in baking soda. Cover the bowl and set aside for 30 minutes.

Meanwhile, heat over 350 degrees F. Grease a 9x13 inch pan. Blend water and date mixture in a blender or food processor until smooth. In a large bowl, combine 8 Tbsp melted butter and 3/4 cup sugar and 2 Tbsp dark brown sugar. Whisk in eggs, then salt. Stir in flour and date mixture. Pour batter into prepared pan and bake 25 to 30 minutes. A toothpick inserted into the center should come out clean.

Let it cool in the pan on a cooling rack for 20 minutes. Flip out onto cooling rack.

Combine remaining butter, half and half, remaining dark brown sugar, and vanilla in a large saucepan. Heat over medium heat and bring to a simmer. Whisk for 10 minutes until the mixture thickens.  Drizzle sauce over individual cake slices to serve.


You can also make two cakes by using two 8 x 8 inch pans.