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Gluten Free Sticky Toffee and Peanut Butter Cake

Makes 12-15 pieces

A rich cake to satisfy anyone's sweet tooth.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian, Wholemeal

Ingredients

Change Quantities:
  • CAKE
  • 100g stoned dates
  • 100ml boiling water
  • 75g FREEE Quinoa Flour
  • 1 tsp FREEE Baking Powder
  • 75g crunchy peanut butter
  • 25g softened butter
  • 75g soft brown sugar
  • 2 eggs
  • 2 tsp black treacle
  • TOPPING
  • 50g butter
  • 100g sugar
  • ½ tsp FREEE Bicarbonate of Soda
  • 2 tbsp milk

CAKE 

  1. Line a 20x25cm/8x10" baking dish with parchment paper and pre-heat the oven.
  2. Put the dates and boiling water into a bowl, mash into a paste and set aside.
  3. Sieve in the flour and baking powder into another bowl and set aside.
  4. Measure the peanut butter, butter and brown sugar into a large mixing bowl and stir to combine.
  5. Beat in the eggs and treacle.
  6. Stir in the prepared dates.
  7. Add the prepared flour and mix together well.
  8. Pour the mixture into your prepared baking tray, spreading it into the corners.
  9. Bake in a pre-heated oven for 25-30 minutes.

TOPPING

  1. Put the butter, sugar, and milk into a saucepan and simmer for 10 minutes.
  2. Remove from the heat and stir in the bicarbonate of soda.
  3. Pour the topping over the cold cake, spreading it out to the edges.
  4. When completely cold cut into 12-15 pieces.

Equipment

20x25cm/8x10" baking tray

Temperature

200°C, Fan 180°C, 400°F, Gas 6

Cooking time

25-30 minutes

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Find a recipe

Ingredients

Change Quantities:
  • CAKE
  • 100g stoned dates
  • 100ml boiling water
  • 75g FREEE Quinoa Flour
  • 1 tsp FREEE Baking Powder
  • 75g crunchy peanut butter
  • 25g softened butter
  • 75g soft brown sugar
  • 2 eggs
  • 2 tsp black treacle
  • TOPPING
  • 50g butter
  • 100g sugar
  • ½ tsp FREEE Bicarbonate of Soda
  • 2 tbsp milk

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