There is a wonderful restaurant and wine bar in Williamsburg, Brooklyn called The Four Horsemen that serves a killer sticky toffee pudding cake that we based this recipe on. Sticky and sweet, with warm caramel notes and made with almond meal, you’d never know it was gluten-free!
| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 40 min |
| Yield: | 8 to 10 servings |
| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 40 min |
| Yield: | 8 to 10 servings |
Ingredients
- Cooking spray
- 8 ounces pitted dates, finely chopped
- 1 1/2 cups water
- 1/2 teaspoon baking soda
- 1 3/4 cups oat flour
- 3/4 cup almond flour
- 2 tablespoons cornstarch
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 4 tablespoons unsalted butter, at room temperature
- 1 cup packed dark brown sugar
- 3 large eggs, at room temperature
- 2 teaspoons grated fresh ginger
- 1 teaspoon pure vanilla extract
- 1 cup packed dark brown sugar
- 3/4 cup heavy cream
- 1 stick unsalted butter
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- Whipped cream, for serving
Instructions
- Make the cake: Preheat the oven to 325˚ F. Coat an 8-inch square baking dish with cooking spray. Combine the dates and water in a medium saucepan and bring to a gentle simmer. Cook until the dates soften and the mixture is jam-like, about 5 minutes. Remove from the heat, stir in the baking soda and let cool to room temperature.
- Whisk together the oat flour, almond flour, cornstarch, cinnamon, baking powder and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until light and smooth, about 3 minutes. Add the brown sugar and beat until fully incorporated, about 4 minutes. Reduce the mixer speed to low and beat in the eggs until just combined, scraping down the bowl with a rubber spatula as necessary.
- With a rubber spatula, fold in the dry ingredients until just combined. Fold in the cooled date mixture, ginger and vanilla. Pour the batter into the prepared pan and gently tap against the countertop to remove any air bubbles. Bake until a toothpick inserted into the center comes out clean, about 1 hour. Transfer the pan to a rack to cool completely.
- Make the sauce: Combine the brown sugar, heavy cream, butter, vanilla and salt in a small saucepan. Bring to a boil over medium heat and cook, stirring, until the butter is melted. Reduce the heat to low and simmer, stirring, until the mixture is thick enough to coat a spoon, about 6 minutes. Let cool slightly.
- Slice the cake into squares. Top each square with the sauce and whipped cream.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 591 |
| Total Fat | 30 g |
| Saturated Fat | 14 g |
| Carbohydrates | 77 g |
| Dietary Fiber | 4 g |
| Sugar | 59 g |
| Protein | 8 g |
| Cholesterol | 114 mg |
| Sodium | 317 mg |
| Serving Size | 1 of 10 servings |
| Calories | 591 |
| Total Fat | 30 g |
| Saturated Fat | 14 g |
| Carbohydrates | 77 g |
| Dietary Fiber | 4 g |
| Sugar | 59 g |
| Protein | 8 g |
| Cholesterol | 114 mg |
| Sodium | 317 mg |