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Gluten Free Sticky Toffee and Peanut Butter Traybake Cake

Makes 12-15 pieces (1 traybake)

Peanut butter compliments this sticky toffee pudding tray bake which keeps well.

Free from Gluten, Soya, Wheat
Vegetarian, Wholemeal

Ingredients

Change Quantities:
  • STICKY PEANUT BUTTER CAKE
  • 150g stoned dates
  • 125ml boiling water
  • 75g FREEE Quinoa Flour
  • 1 tsp FREEE Baking Powder
  • 75g crunchy peanut butter
  • 75g soft brown sugar
  • 2 eggs
  • 2 tsp black treacle
  • oil, for tin
  • PEANUT BUTTER TOPPING
  • 75g smooth peanut butter
  • 75g butter
  • 1 tsp vanilla extract
  • 150g icing sugar

Sticky Peanut Butter Cake

  1. Pre-heat the oven.
  2. Rub some oil around the inside of a 20x25cm/8x10" baking dish or insert a baking liner.
  3. Put the dates and boiling water into a bowl, mash into a paste and set aside.
  4. Put the flour and baking powder into another bowl and mix well.
  5. Measure the peanut butter and brown sugar into a large mixing bowl and stir to combine.
  6. Beat in the eggs and treacle.
  7. Stir in the prepared dates.
  8. Sieve in the flour and mix together well.
  9. Pour the mixture into your prepared baking tray, spreading it into the corners.
  10. Bake in a pre-heated oven for 20-25 minutes.
  11. Turn the cake onto a wire rack to cool.

Peanut Butter Topping

  1. Put the peanut butter, butter and vanilla into a bowl and beat until smooth.
  2. Stir in half the icing sugar, then the second half.
  3. Spread the topping over the cold cake.
  4. Using the prongs of a fork, make lines in the icing.
  5. When set, cut the cake into 12-15 pieces.

Equipment

20x25cm/8x10" baking tray and mixing bowl

Temperature

200°C, Fan 180°C, 400°F, Gas 6

Cooking time

20-25 minutes

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Find a recipe

Ingredients

Change Quantities:
  • STICKY PEANUT BUTTER CAKE
  • 150g stoned dates
  • 125ml boiling water
  • 75g FREEE Quinoa Flour
  • 1 tsp FREEE Baking Powder
  • 75g crunchy peanut butter
  • 75g soft brown sugar
  • 2 eggs
  • 2 tsp black treacle
  • oil, for tin
  • PEANUT BUTTER TOPPING
  • 75g smooth peanut butter
  • 75g butter
  • 1 tsp vanilla extract
  • 150g icing sugar

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