Gluten-Free Sticky Date Pudding with Toffee Sauce
Medjool dates are a favorite for this recipe, but they can be swapped for the Barhi or Deglet varieties.
Yield
8
Ingredients
6 tablespoons unsalted butter, room temperature, plus more for pan
2 cups Medjool dates (about 10 ounces), pitted, coarsely chopped
1 teaspoon baking soda
1½ cups oat flour
¾ cup almond flour or meal
½ teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon kosher salt
1¼ cups granulated sugar
3 large eggs
1½ cups (packed) light brown sugar
1 cup heavy cream
¾ cup (1½ sticks) unsalted butter
1 tablespoon fresh lemon juice
½ teaspoon vanilla extract
½ teaspoon kosher salt
Powdered sugar (for serving)
Instructions
Step 1
Preheat oven to 350°. Butter an 8x8x2" baking dish. Bring dates and 2 cups water to a gentle simmer in a medium saucepan and cook until the dates break down a bit, about 5 minutes. Remove from heat and stir in baking soda. Let cool. (Mixture will have thickened slightly but will not be smooth—that’s okay!)
Step 2
Whisk oat flour, almond flour, baking powder, cinnamon, ginger, and salt in a medium bowl to combine.
Step 3
Using an electric mixer on medium-high speed, beat 6 Tbsp. butter until light and creamy, about 5 minutes. Add granulated sugar and continue to beat until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. Stop mixer and scrape down the sides of the bowl with a rubber spatula. With the mixer on low speed, add dry ingredients and date mixture and beat just until combined. Scrape batter into prepared pan and smooth surface.
Step 4
Bake cake until top is firm and springs back when gently pressed and a tester inserted into the center comes out clean, 50–65 minutes. Transfer pan to a wire rack and let cool while you make the toffee sauce.
Step 5
Bring brown sugar, cream, butter, lemon juice, vanilla extract, and salt to a boil in a small saucepan over medium-low heat, stirring to melt butter. Cook, stirring, until mixture is thick enough to coat a spoon, 5–8 minutes. Let cool slightly.
Step 6
Dust the top of cake with powdered sugar and serve with warm toffee sauce.
Step 7
Do Ahead: Cake and sauce can be made 1 day ahead. Store cake tightly covered at room temperature. Cover and chill sauce. Gently reheat before serving.
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