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Gluten Free Sticky Toffee and Peanut Butter Traybake Cake
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About this recipe:
Peanut butter is the perfect topping to compliment this sticky toffee traybake which is made with wholegrain quinoa flour.
Equipment:
20 x 25cm/8 x 10″ baking tray and 2 x mixing bowls
Ingredients:
Quinoa Flour Sticky Toffee Cake
150g stoned dates
125ml boiling water
75g FREEE Quinoa Flour
1 tsp FREEE Baking Powder
75g crunchy peanut butter
75g soft brown sugar
2 eggs
2 tsp black treacle
oil, for tray
Peanut Butter Topping
75g smooth peanut butter
75g butter
1 tsp vanilla extract
150g icing sugar
Method:
200°C, Fan 180°C, 400°F, Gas 6
Quinoa Flour Sticky Toffee Cake
- Pre-heat the oven.
- Rub some oil around the inside of a 20 x 25cm/8 x 10″ baking tray or insert a baking liner.
- Put the dates and boiling water into a bowl, mash into a paste and set aside.
- Put the flour and baking powder into another bowl and mix well.
- Measure the peanut butter and brown sugar into a mixing bowl and stir to combine.
- Beat in the eggs and black treacle.
- Stir in the prepared dates.
- Sieve in the flour and mix together well.
- Pour the mixture into your prepared baking tray, spreading it into the corners.
- Bake for 20-25 minutes.
- Turn the cake onto a wire rack to cool.
Peanut Butter Topping
- Put the peanut butter, butter and vanilla extract into a bowl and beat until smooth.
- Stir in half the icing sugar, then the second half.
- Spread the topping over the cold cake.
- Using the prongs of a fork, make lines in the icing.
- When set, cut the cake into 12-15 pieces.
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