Gluten-free Sticky Toffee Pudding
A gluten-free, dairy-free remake of this traditional English dessert, full of all the favorite flavors and textures that you love.
Ingredients
For the cake
- ½ cup dark brown sugar
- ¾ cup gluten-free flour mix
- 1 tsp baking soda
- 1 tsp baking powder
- ½ cup cashew milk
- 1 flax egg 1 TB ground flax seeds + 3 TB warm water
- 1 tsp vanilla
- ¼ cup coconut oil melted
- 7 ounce dates or prunes, chopped
- ½ tsp cinnamon
For the sauce
- 14 TB dark brown sugar (3/4 cup plue 2 TB)
- 2 TB coconut oil, melted
- 2 cups boiling water
Instructions
- Preheat the oven to 375 F and grease a 11/2-litre capacity casserole dish.
- Start with the cake. Combine the dark brown sugar with the flour in a large bowl. In a separate cup, beat the milk, “egg”, vanilla and melted coconut oil and then pour this mixture over the sugar and flour, stirring to combine. Fold in the prunes and add this cake batter into the baking dish.
- Make the sauce: In a small bowl, mix together the sugar and oil, and mix well with your fingers to incorporate the oil well. Sprinkle over the cake batter. Pour over the boiling water and transfer to the oven. Bake for 60 minutes, until a tester comes out clean. Serve with the coconut whip.