Gluten-Free Toffee Pudding Cake
This recipe is the most delicious melt-in-the-mouth toffee pudding cake. It's moist and naturally sweetened with LIVA Date Sugar and Syrup, a perfect pairing for a toffee pudding cake.
Not only that, it's gluten-free!
Gluten-free Toffee Pudding Cake
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Category
Dessert
Servings
2 Medium Sized Toffee Pudding Cakes
Ingredients
Food processor
Electrical mixer
Large glass baking tray
2 10.1- 300 ml ramekins
Gripping tongs (optional)
½ cup dry dates (13-14 medium to small dates)
1 cup water
½ tsp baking soda
¼ cup butter (room temperature)
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1/3 cup LIVA Date sugar
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2 tbsps. LVA Date syrup
1 Large egg (room temperature)
1 cup gluten-free all-purpose flour
½ tsp xanthan gum
½ tsp baking powder
¼ tsp pumpkin spice
½ tsp salt
¼ cup butter
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2/3 cup LIVA date sugar
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2 tbsp. LIVA date syrup
1 cup cream
Pinch of salt
Equipment
Wet Ingredients
Dry Ingredients
Toffee Pudding
Directions
Preheat the oven to 350 degrees F. Prepare a glass baking tray (with high edges that can hold water) and two 10.1 oz -300 ml ramekins. The tray will be used for a water bath.
Prepare the dry ingredients and set aside.
Simmer the dry dates in 1 cup of water for 5 minutes to allow them to soften.
While the dates are simmering; cream the butter, date sugar and syrup with an electrical mixer. Note: date sugar takes longer to cream than white sugar. Add in the egg and beat for 1 minute on low-moderate speed.
When the dates have softened, add the dates with the water into a food processor. Add the baking soda. Process the mixture until pureed and creamy. Do not over process.
Add the dry ingredients into the butter, sugar, and egg mixture. Mix with an electrical mixer until the flour is well incorporated.
Add in the pureed dates and mix with the electrical mixer until the batter is formed.
Lightly grease the ramekins with butter and add in the batter. Fill the ramekins halfway & equally. Do not overfill.
Place the ramekins in the baking tray in the center, side by side with some space in between them. Begin pouring warm water only in the tray. The water level should cover up to ¼ the ramekins from the bottom. (Do not use cold water).
Tightly cover the tray with foil and place in the oven on the middle rack for 40 minutes. The cakes will be ready when the center has risen and is firm. The cakes will be moister than a regular toffee cakes, which is expected after the water bath.
When the toffee cake is baked, carefully remove the tray from the oven. Remove the foil while keeping your hands and face at a distance as steam will come out.
Wrap your hands with an oven mitt or protective cloth and remove the ramekins from the tray. You may also carefully use grip tongs. Set the ramekins aside on a cooling rack.
Wait for the cakes to completely cool before removing from the ramekins. While waiting, begin to make the pudding.
Add all the pudding ingredients to a saucepan. Begin simmering for 3 to 5 minutes or until the sauce thickens. Remove the pan from the heat and set aside.
When the cakes have cooled, use a butter knife to gently rub around the edges of the ramekins to loosen the cakes.
Poke some holes in your cake and pour some of the pudding on top. Place a plate on top of the cake and gently flip the plate over to allow the cake to gently release from the ramekins. Top the cake with more pudding, serve and enjoy.
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