Gluten Free Sticky Toffee Layer Cake
About this recipe:
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.
Equipment:
3 x 20cm/8” round loose bottom cake tins, electric beaters, 3 x mixing bowls and saucepan
Ingredients:
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)
Method:
180°C, Fan 160°C, 350°F, Gas 4
Sticky Toffee Cakes
- Pre-heat the oven.
- 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.
- Rub some oil around the inside of three 20cm/8” round, loose bottom cake tins or insert a baking liner.
- Cut the butter into small cubes and put them into a mixing bowl.
- Add the sugar and beat together well.
- Break the eggs into the bowl, one at a time, beating well after each addition.
- OR add the chickpea flour and water and beat well.
- Beat in half the flour then the black treacle followed by the remaining flour.
- Add the cold date puree and mix well.
- Divide the mixture between the three prepared tins and smooth the tops.
- Bake for 35-40 minutes.
- Turn the cakes out to cool on a wire rack.
White Chocolate Filling
- Put the mascarpone into a bowl and loosen it with a fork.
- Break the white chocolate into another bowl and microwave for 40-50 seconds. Stir gently to ensure all is melted.
- Stir the chocolate into the mascarpone.
- Divide the mixture between the three cold sponges, smoothing it out to the edges.
- Pile the cake layers on top of each other.
- Chill the cake in the freezer for 30 minutes.
Toffee Topping
- Put the sugar, cream and butter into a saucepan, bring to a vigorous foaming boil and cook for 90 seconds while stirring.
- Remove the pan from the heat and stir until the topping cools and thickens.
- Spoon the syrup over the top of the cake, allowing a little to dribble down the sides.
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Denise Martin
Fabulous cake, very special for a birthday! Very easy to make in my mixer. I only made 2 layers, iced together with some of the chilled toffee sauce instead of the mascarpone. That way we could have some warmed up with ice cream as a dessert, you should have heard the squeals of delight at this news! I made extra sauce to warm up and pour on too. No one could believe it was gluten free. It’s now on top of our favourites list.
Reviewing: Gluten Free Sticky Toffee Layer Cake
Patricia
I have made loads of GF cakes but my partner said this is his favourite cake now the sticky toffee layer cake. He won’t share it with anyone. I am making one this week and it turns out perfect every time. Thank you Dovesfarm.
Reviewing: Gluten Free Sticky Toffee Layer Cake
Anne
Absolutely delicious, I only had 2/3 of the ingredients but accidentally added 3 eggs instead of 2, this did not affect the cake. Delicious and moist just like sticky toffee pudding but as a cake. New favourite!
Reviewing: Gluten Free Sticky Toffee Layer Cake
Morag Lamping
Fantastic recipe. I made this cake today it was simple and I cheated and used a tin of caramel in the layers and I used a low fat cream cheese topping it looked spectacular and tasted wonderful, it's going to be a family favourite
Reviewing: Gluten Free Sticky Toffee Layer Cake
Jill Sutcliffe
One of the best GF cakes I have ever made. I only had two tins so just did it in those. Didn't read the recipe properly and didn't have the mascarpone on the top of the cake but the toffee coating was fine. Like another reviewer the toffee took longer than stated .only used 250 gm of Mascarpone. Best thing about this cake is nobody thought it tasted gluten free. Will certainly be making it again.
Reviewing: Gluten Free Sticky Toffee Layer Cake
Mary
This went down very well with my guests and no one realised it was gluten-free. I only used one 250g tub of mascarpone, to which I'd added just vanilla bean paste plus a small amount of icing sugar, and only then used it to sandwich the layers, rather than top it too. The toffee topping seemed sufficient without it. Will be making this again.
Reviewing: Gluten Free Sticky Toffee Layer Cake
Dee Scott
Excellent. Made the egg version and this cake came out lovey and moist and those eating it didn't think it tasted gluten free. I used buttercream in the layers rather than mascarpone . The topping is very sweet so I actually didn't pour the whole amount over the cake but it had a lovely flavour and anyone with a sweet tooth will love this!
Reviewing: Gluten Free Sticky Toffee Layer Cake
Sarah Rowland
This cake is delicious!! I've made both the version with eggs and without and though different they were both lovely in their own right. The sauce took a bit longer to make than the recipe stated but that didn't cause any issues at all. One of my go to cakes
Reviewing: Gluten Free Sticky Toffee Layer Cake
Pam
This cake is lovely and moist with an excellent flavour. Indulgent but cut smaller slices and enjoy.
Reviewing: Gluten Free Sticky Toffee Layer Cake