recipes/Freee Cake/600_FREEE_StickyToffeeLayerCake.jpg

Gluten Free Sticky Toffee Layer Cake


9 Ratings

35-40 minutes 1 layer cake Nuts,Peanuts,Gluten,Wheat Vegetarian

About this recipe:

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This spectacular three-layer cake makes the perfect birthday cake, especially for lovers of the classic sticky toffee pudding! Use our clever ingredient swaps to make this cake vegan and free from butter, dairy, and eggs.


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3 x 20cm/8” round loose bottom cake tins, electric beaters, 3 x mixing bowls and saucepan


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Sticky Toffee Cakes
225g stoned dates
1 tsp FREEE Bicarbonate of Soda
250ml boiling water
225g butter (or vegan butter)
200g soft brown sugar
3 eggs (or 3tbsp FREEE Organic Chickpea Flour + 6tbsp water)
225g FREEE Self Raising White Flour
3 tbsp black treacle
oil, for tins

White Chocolate Filling
500g mascarpone (or 400g vegan cream cheese + 100g vegan cream)
200g white chocolate (or 100g cashew nut butter + 100g icing sugar + 2tsp vanilla extract)

Toffee Topping
150g brown sugar
100g cream (or vegan cream)
100g butter (or vegan butter)


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180°C, Fan 160°C, 350°F, Gas 4

Sticky Toffee Cakes

  1. Pre-heat the oven. 
  2. Chop the dates into a bowl, add the bicarbonate of soda and stir in the boiling water. Allow to cool then blend into a purée.
  3. Rub some oil around the inside of three 20cm/8” round, loose bottom cake tins or insert a baking liner.
  4. Cut the butter into small cubes and put them into a mixing bowl.
  5. Add the sugar and beat together well.
  6. Break the eggs into the bowl, one at a time, beating well after each addition. 
  7. OR add the chickpea flour and water and beat well. 
  8. Beat in half the flour then the black treacle followed by the remaining flour.
  9. Add the cold date puree and mix well.
  10. Divide the mixture between the three prepared tins and smooth the tops.
  11. Bake for 35-40 minutes.
  12. Turn the cakes out to cool on a wire rack.

White Chocolate Filling

  1. Put the mascarpone into a bowl and loosen it with a fork.
  2. Break the white chocolate into another bowl and microwave for 40-50 seconds. Stir gently to ensure all is melted. 
  3. Stir the chocolate into the mascarpone.
  4. Divide the mixture between the three cold sponges, smoothing it out to the edges.
  5. Pile the cake layers on top of each other.
  6. Chill the cake in the freezer for 30 minutes.

Toffee Topping

  1. Put the sugar, cream and butter into a saucepan, bring to a vigorous foaming boil and cook for 90 seconds while stirring. 
  2. Remove the pan from the heat and stir until the topping cools and thickens.
  3. Spoon the syrup over the top of the cake, allowing a little to dribble down the sides. 

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