The BEST Gluten Free Sticky Toffee Pudding Cake
This Gluten Free Sticky Toffee Pudding Cake is the best dessert in the whole entire world — seriously, it is that good.
Gluten Free Sticky Toffee Pudding Cake Recipe
My first taste of Sticky Toffee Pudding Cake came in the form of a Haagen Dazs special edition pint — one bite and I was hooked!
Because I loved the ice cream so much, my husband decided to make the real deal sticky toffee pudding cake at home— and as per usual, he made it gluten free and dairy (lactose) free.
This is seriously be the best cake I have ever tasted. No exaggeration!! Gluten free or not, this cake is the bomb!!
My husband’s sticky toffee pudding cake so rich and delicious, that no one will be able tell it’s actually “better for you” than the traditional recipes.
It even got the stamp of approval from a native Scotsman who has definitely tasted his share of Sticky Toffee Pudding Cakes. Further proof that this Sticky Toffee Pudding Cake is legit!
Here’s what you need to make Sticky Toffee Pudding Cake:
- 1 8oz bag dried dates
- 1 1/3 cup brown sugar
- 1 1/4 cups gluten free flour
- 1 1/4 tsp sea salt
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 2 Tablespoons almond milk
- 3 tsp vanilla extract
- 1 can coconut milk
- 2 sticks butter
- 4 eggs
Grab a free printable copy of this recipe at the bottom of post. Click here to jump to recipe.
Note: If you’d prefer not to make your sticky toffee pudding cake gluten or dairy free, simply substitute all-purpose flour for gluten free flour and/or regular milk for coconut milk.
How to make Gluten Free Sticky Toffee Pudding Cake
Pre-heat oven to 350°F and grease 9″ round baking pan. (This Calphalon Nonstick Round Cake Pan
is our go-to!)
Bring to boil about 2 cups water with 1 bag of dates and 1 tsp baking soda. Reduce heat and allow to sit for 10 minutes.
Meanwhile, in a stand mixer, cream 1 stick butter with 1/3 cup brown sugar. Mix until light and fluffy. Add 4 eggs, one at a time. (This may turn the mixture slightly lumpy, but don’t be alarmed.)
In a separate bowl, sift together 1 1/4 cup gluten free flour with 1 tsp salt. Slowly add to the bowl of wet ingredients along with 1 tsp vanilla extract, mixing as you go.
Drain dates and add to a food processor with 2 TB almond milk. (Our Hamilton Beach Food Processor
is our workhorse… it’s lasted us years!) Process until finely chopped.
Add chopped date mixture to batter along with 1 1/2 tsp baking powder and blend until well combined.
Pour batter in cake pan and bake at 350° for 35 minutes.
To make the dairy free caramel sauce:
In small saucepan, add 1 stick butter and 1 cup brown sugar. Cook over low heat 10-15 minutes.
Tip: If you start making the sauce while the cake bakes, it should be ready just in time when the cake comes out of the oven.
Add 1 can coconut milk and continue to cook over low heat for 20 minutes, stirring occasionally.
Finally, stir in 1/4 tsp salt and 2 tsp vanilla extract. After the sauce is well mixed, lower heat and reduce for 10 minutes.
Tip: If you’re in a hurry – add all sauce ingredients to pan at once and bring to a boil for 2-3 minutes. Reduce heat to low and cook for 10 more minutes.
Put it all together:
When cake has finished baking, set pan on cooling rack. While cake is still in pan, poke holes throughout and pour in half of the sauce. Allow sauce to soak through cake.
Flip cake onto a serving platter. Top individual slices with a scoop of ice cream and more dairy free caramel sauce. Best enjoyed warm!
Want More Delicious Desserts? — Click here to see our 50 favorite gluten free dessert recipes!
Related: If you’re looking for more gluten free dessert ideas, you’ve got to try our family favorite recipe for Guilt-Free Almond Butter Chocolate Chip Cookies! There’s no flour, no added sugar, but they’re SO rich and decadent! I like soft, chewy cookies, and these are just that!
Free printable version of our Gluten Free Sticky Toffee Pudding Cake recipe:
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The BEST Gluten Free Sticky Toffee Pudding Cake
Ingredients
Sticky Toffee Pudding Cake Ingredients
- 1 bag dried dates 8 ounce bag
- 1 teaspoon baking soda
- 1 stick butter
- 1/3 cup brown sugar
- 4 eggs
- 1 1/4 cups gluten free flour
- 1 teaspoon sea salt
- 1 teaspoon vanilla extract
- 2 tablespoons almond milk
- 1 1/2 teaspoons baking powder
Dairy Free Caramel Sauce
- 1 stick butter
- 1 cup brown sugar
- 1 can coconut milk
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
Instructions
To make the Sticky Toffee Pudding Cake:
- Pre-heat oven to 350°F and grease 9" round baking pan.
- Bring to boil about 2 cups water with 1 bag of dates and 1 tsp baking soda. Reduce heat and allow to sit for 10 minutes.
- Meanwhile, in a stand mixer, cream 1 stick butter with 1/3 cup brown sugar. Mix until light and fluffy. Add 4 eggs, one at a time. (This may turn the mixture slightly lumpy, but don't be alarmed.)
- In a separate bowl, sift together 1 1/4 cup gluten free flour with 1 tsp salt. Slowly add to the bowl of wet ingredients along with 1 tsp vanilla extract, mixing as you go.
- Drain dates and add to a food processor with 2 TB almond milk. Process until finely chopped.
- Add chopped date mixture to batter along with 1 1/2 tsp baking powder and blend until well combined.
- Pour batter in cake pan and bake at 350° for 35 minutes.
To Make the Caramel Sauce:
- In small saucepan, add 1 stick butter and 1 cup brown sugar. Cook over low heat 10-15 minutes. (If you start making the sauce while the cake bakes, it should be ready just in time when the cake comes out of the oven.)
- Add 1 can coconut milk and continue to cook over low heat for 20 minutes, stirring occasionally.
- Finally, stir in 1/4 tsp salt and 2 tsp vanilla extract. After the sauce is well mixed, lower heat and reduce for 10 minutes.
- Tip: If you're in a hurry - add all sauce ingredients to pan at once and bring to a boil for 2-3 minutes. Reduce heat to low and cook for 10 more minutes.
To Assemble:
- When cake has finished baking, set pan on cooling rack. While cake is still in pan, poke holes throughout and pour in half of the sauce. Allow sauce to soak through cake.
- Flip cake onto a serving platter. Top individual slices with a scoop of ice cream and more dairy free caramel sauce. Best enjoyed warm!
Nutrition
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Note: I use the term “dairy free” to mean that it is safe for people like me who are lactose-intolerant. This Sticky Toffee Pudding Cake recipe does contain butter, which is technically dairy.
More of our favorite gluten free cake recipes:
Gluten Free Zucchini Cake with Dark Chocolate & Pumpkin Seeds
Gluten Free Funnel Cake Recipe
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Hey Stacey, in Britain, the word “pudding” means dessert. They don’t ask “What’s for dessert?” They ask “What’s for pudding?” So the name of this dish is “Sticky Toffee Pudding” although it is clearly cake. Pudding cake is something else entirely, and in Britain they wouldn’t know what you were talking about!”
Hi Sue – thank you for the clarification! I added in “cake” so the meaning would be clear to all of my readers, who might not be familiar with the original terminology (though I realize it’s probably a bit redundant to some). In America pudding means something very different 🙂
I have made this a few times and love it! I was wondering if I could bake it in small soufflé dishes instead of one pan and if so, how long to bake it?
Hi Erica – glad you love the recipe! You should be fine to bake in souffle dishes, however start by baking for 10 minutes, then check every 2-3 minutes. We’ve never tried in a small dish like that, so not sure of the exact cook time. Let me know how it goes!
What can I substitute the butter for to truly make a Dairy-Free Sticky Toffee Pudding Cake?
For the cake, you could substitute vegetable oil. For the caramel, substitute 1 cup coconut milk (add a little cornstarch to thicken it up). Texture-wise it should be pretty close, but it will taste a little different than the butter version. If you try it let me know how it goes and I’ll update with a full-dairy free variation!
I used Earth Balance butter replacement and it worked out perfectly!
I just returned from a trip to London where I had my first taste of Sticky Toffee pudding. It was the only Gluten Free dessert they offered so I am thrilled to have found this GF recipe and can’t wait to make it.
Your recipe calls for 1 can of coconut milk. What amount is that in cups?
Also I have a family member who is allergic to nuts. Can I substitute regular milk for the almond milk?
Do you think the recipe would work with dairy free butter such as earth balance? I can’t have any dairy! Thanks 🙂
If it is a butter substitute, it should work fine for the cake. For the caramel, omit the butter and use a little bit of cornstarch to thicken. You might need a little extra sugar. Hope this helps!