Gluten Free Sticky Toffee Layer Cake

Free from Gluten, Soya, Wheat, Nuts


Makes: 1 layer cake

What You’ll Need:

  • 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 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)

What To Do:

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.
  • Put the butter and sugar into a large bowl and break the eggs into the bowl, one at a time and beat until smooth. OR add 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.

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

Temperature: 180°C, Fan 160°C, 350°F, Gas 4

Cooking time: 35-40 minutes

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