Best Gluten Free Toffee Cake Recipes
GLUTEN-FREE GOOEY CHOCOLATE TOFFEE CAKE
This gooey pudding cake is so rich and decadent, you'll never guess it's gluten free!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 15
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; set aside.
- In large bowl, beat cake mix, pudding mix, sour cream, oil, water and eggs with electric mixer on medium speed 2 minutes. Pour into pan. Sprinkle with chocolate chips and toffee bits.
- Bake 33 to 36 minutes or until center of cake is set and bounces back when touched lightly with finger. Drizzle immediately with butterscotch topping. Cool 10 minutes. Cut into 5 rows by 3 rows to serve. Top with whipped cream and additional butterscotch dessert topping just before serving.
Nutrition Facts : Calories 390, Carbohydrate 45 g, Cholesterol 45 mg, Fat 4 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 14 g, TransFat 0 g
GLUTEN-FREE TOFFEE CAKE
There is a wonderful restaurant and wine bar in Williamsburg, Brooklyn called The Four Horsemen that serves a killer sticky toffee pudding cake that we based this recipe on. Sticky and sweet, with warm caramel notes and made with almond meal, you'd never know it was gluten-free!
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- Make the cake: Preheat the oven to 325˚ F. Coat an 8-inch square baking dish with cooking spray. Combine the dates and water in a medium saucepan and bring to a gentle simmer. Cook until the dates soften and the mixture is jam-like, about 5 minutes. Remove from the heat, stir in the baking soda and let cool to room temperature.
- Whisk together the oat flour, almond flour, cornstarch, cinnamon, baking powder and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until light and smooth, about 3 minutes. Add the brown sugar and beat until fully incorporated, about 4 minutes. Reduce the mixer speed to low and beat in the eggs until just combined, scraping down the bowl with a rubber spatula as necessary.
- With a rubber spatula, fold in the dry ingredients until just combined. Fold in the cooled date mixture, ginger and vanilla. Pour the batter into the prepared pan and gently tap against the countertop to remove any air bubbles. Bake until a toothpick inserted into the center comes out clean, about 1 hour. Transfer the pan to a rack to cool completely.
- Make the sauce: Combine the brown sugar, heavy cream, butter, vanilla and salt in a small saucepan. Bring to a boil over medium heat and cook, stirring, until the butter is melted. Reduce the heat to low and simmer, stirring, until the mixture is thick enough to coat a spoon, about 6 minutes. Let cool slightly.
- Slice the cake into squares. Top each square with the sauce and whipped cream.
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