clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Double-Date Sticky Toffee Pudding Cakes (Gluten-free)

  • Author: Meagan
  • Total Time: 45 Minutes


Borrowed from Genevieve Ko’s cookbook, ‘Better Baking’, these made perfect sense to me – we love our dates, and who doesn’t love sticky toffee pudding?  Best served warm, the cakes are also perfectly lovely reheated out of the fridge or freezer – enjoy!



Double-Date Sticky Toffee Pudding Cakes (Gluten-free)

Pudding Cakes – makes 8

4 T. butter, softened (+ more for the ramekins)

1 1/2 c. (243 g) pitted Medjool dates AND 1 1/2 c. water AND 1 1/4 t. baking soda

1 1/2 c. almond flour AND 1/8 t. salt

2 eggs, room temperature

Date Sauce

2/3 c. (108 g) pitted Medjool dates AND 1 c. water

3 T. butter, softened AND 1/8 t. salt


Preheat the oven to 350 (with a rack in the middle) and butter 8, 4 oz. ramekins (mine are 7 oz., and they worked no problem – the original recipe also says that regular muffins tins could work as a substitute).

In a medium pot, bring the dates and water to boil, remove the pot from the heat, stir in the baking soda, and then allow the mix to sit for about 10 minutes.  Once the date mix has sat and cooled a bit, use your food processor to pulse the date mixture with the butter until almost smooth, then add in the almond flour and salt and pulse until the batter has come together.  Add the eggs and pulse until smooth, scraping down the sides as needed, and then divide the batter evenly among your prepared ramekins.

Bake for 25 to 30 minutes (but check them at 20, depending on what baking dishes you’ve chosen) – I found that when the middles were soft looking, but the edges were brown and pulling away slightly, they were perfect.

As the cakes are cooking, prepare the sauce.  In the same pot you used for the dates for the cakes, bring the dates and water for the sauce to a boil, then remove the pot from the heat and allow it to stand for 10 minutes.  Using a slotted spoon, transfer the dates to the same food processor (I didn’t bother washing it), but reserve the liquid.  Add the butter and salt to the dates and process the mix until smooth.  With the machine running, add as much date liquid as you wish to create your sauce.

Once the cakes have cooled for about 10 minutes, you can either pop them out onto individual plates and drizzle (or spread on) some sauce for a pretty presentation, or serve them straight up with a dollop of sauce to decorate.  Serve (and enjoy!) immediately.

  • Category: Cakes, Gluten-free


From Meagan's Kitchen

One Comment

  • Maureen Elian says:

    These were heavenly! Highly recommend! The date sauce was to DIE for.

Leave a Reply

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.