We are trialling making more products available in our web shop. Restrictions to certain individual products apply. For all orders please allow at least 3-5 working days for delivery.

Recipes

Vegan Sticky Toffee Layer Cake

Makes 1 layer cake

This spectacular three-layer cake makes the perfect birthday cake, especially for lovers of the classic sticky toffee pudding! Use our clever ingredient swaps to make this cake vegan and free from butter, dairy, and eggs.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

Change Quantities:
  • STICKY TOFFEE CAKES
  • 225g stoned dates
  • 1 tsp FREEE Bicarbonate of Soda
  • 250ml boiling water
  • 225g butter (or vegan butter)
  • 200g soft brown sugar
  • 3 eggs (or 3tbsp FREEE Chickpea Flour + 6tbsp water)
  • 225g FREEE Self Raising White Flour
  • 3 tbsp black treacle
  • oil, for tins
  • WHITE CHOCOLATE FILLING
  • 500g mascarpone (or 400g vegan cream cheese + 100g vegan cream)
  • 200g white chocolate (or 100g cashew nut butter + 100g icing sugar + 2tsp vanilla extract)
  • TOFFEE TOPPING
  • 150g brown sugar
  • 100g cream (or vegan cream)
  • 100g butter (or vegan butter)

Sticky Toffee Cakes

  1. Pre-heat the oven.
  2. Chop the dates into a bowl, add the bicarbonate of soda and stir in the boiling water. Allow to cool then blend into a purée.
  3. Rub some oil around the inside of three 20cm/8” round, loose bottom cake tins or insert a baking liner.
  4. Put the butter and sugar into a large bowl and break the eggs into the bowl, one at a time and beat until smooth. OR add chickpea flour and water and beat well.
  5. Beat in half the flour then the black treacle followed by the remaining flour.
  6. Add the cold date puree and mix well.
  7. Divide the mixture between the three prepared tins and smooth the tops.
  8. Bake for 35-40 minutes.
  9. Turn the cakes out to cool on a wire rack.

White Chocolate Filling

  1. Put the mascarpone into a bowl and loosen it with a fork.
  2. Break the white chocolate into another bowl and microwave for 40-50 seconds. Stir gently to ensure all is melted.
  3. Stir the chocolate into the mascarpone.
  4. Divide the mixture between the three cold sponges, smoothing it out to the edges.
  5. Pile the cake layers on top of each other.
  6. Chill the cake in the freezer for 30 minutes.

Toffee Topping

  1. Put the sugar, cream and butter into a saucepan, bring to a vigorous foaming boil and cook for 90 seconds while stirring.
  2. Remove the pan from the heat and stir until the topping cools and thickens.
  3. Spoon the syrup over the top of the cake, allowing a little to dribble down the sides.

Equipment

3 x 20cm/8” round loose bottom cake tins, electric beaters, large mixing bowl and saucepan

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

35-40 minutes
Absolutely delicious, I only had 2/3 of the ingredients but accidentally added 3 eggs instead of 2, this did not affect the cake. Delicious and moist just like sticky toffee pudding but as a cake. New favourite!
By Anne
21 May 2020
Fantastic recipe. I made this cake today it was simple and I cheated and used a tin of caramel in the layers and I used a low fat cream cheese topping it looked spectacular and tasted wonderful, it's going to be a family favourite
By Morag Lamping
13 Feb 2020
One of the best GF cakes I have ever made. I only had two tins so just did it in those. Didn't read the recipe properly and didn't have the mascarpone on the top of the cake but the toffee coating was fine. Like another reviewer the toffee took longer than stated .only used 250 gm of Mascarpone. Best thing about this cake is nobody thought it tasted gluten free. Will certainly be making it again.
By Jill Sutcliffe
28 Sep 2019
This went down very well with my guests and no one realised it was gluten-free. I only used one 250g tub of mascarpone, to which I'd added just vanilla bean paste plus a small amount of icing sugar, and only then used it to sandwich the layers, rather than top it too. The toffee topping seemed sufficient without it. Will be making this again.
By Mary
28 Apr 2019
Excellent. Made the egg version and this cake came out lovey and moist and those eating it didn't think it tasted gluten free. I used buttercream in the layers rather than mascarpone . The topping is very sweet so I actually didn't pour the whole amount over the cake but it had a lovely flavour and anyone with a sweet tooth will love this!
By Dee Scott
31 Mar 2019
This cake is delicious!! I've made both the version with eggs and without and though different they were both lovely in their own right. The sauce took a bit longer to make than the recipe stated but that didn't cause any issues at all. One of my go to cakes
By Sarah Rowland
14 Oct 2018
This cake is lovely and moist with an excellent flavour. Indulgent but cut smaller slices and enjoy.
By Pam
07 Aug 2017

Write a review

Find a recipe

Ingredients

Change Quantities:
  • STICKY TOFFEE CAKES
  • 225g stoned dates
  • 1 tsp FREEE Bicarbonate of Soda
  • 250ml boiling water
  • 225g butter (or vegan butter)
  • 200g soft brown sugar
  • 3 eggs (or 3tbsp FREEE Chickpea Flour + 6tbsp water)
  • 225g FREEE Self Raising White Flour
  • 3 tbsp black treacle
  • oil, for tins
  • WHITE CHOCOLATE FILLING
  • 500g mascarpone (or 400g vegan cream cheese + 100g vegan cream)
  • 200g white chocolate (or 100g cashew nut butter + 100g icing sugar + 2tsp vanilla extract)
  • TOFFEE TOPPING
  • 150g brown sugar
  • 100g cream (or vegan cream)
  • 100g butter (or vegan butter)

You may also like

Our Story

Going gluten free in the 70s...

Learn More
Cookie settings