Have you ever had sticky date or toffee pudding? It's a classic, and for a reason. This Gluten and Dairy Free Sticky Date Pudding gives you all of the flavors and texture of the original while being completely Gluten and Dairy Free.
There's nothing like cutting into these moist, tender, ooey gooey little cakes and taking that first bite. If you love the buttery rich flavor of caramel, this is the perfect dessert for you.
A Date with Flavor
If you love dates as much as I do, Gluten and Dairy Free Sticky Date Pudding is the perfect treat for you. In fact I love these little cakes so much they were part of my birthday celebration.
Whether you call these toffee pudding or date pudding, they start with the same ingredient. Chewy, sticky, deeply caramel flavored dates. The natural sweetness gives that flavor of toasted brown sugar while keeping these cakes irresistibly moist, tender, and decadent.
For this recipe I am using D'Vash Premium Khalas Dates. These small, tender, and moist dates melt in your mouth in their natural state. Added to baked goods they bring that depth of flavor and amazing texture to every bite.
I love D'Vash and their commitment to providing quality plant based ingredients and products that are perfect for Gluten Free diets as well as Dairy Free. Nothing has any added sugars making it perfect to bake with, and something you can feel good about using.
While dates are the backbone of these little cakes, they get the perfect accent of warmth with the addition of cinnamon and cardamom. The spices both accent and bring out the flavors of the dates.
This wouldn't be sticky date pudding without the sticky. A Dairy Free butterscotch sauce is the ultimate crowning glory to these already moist and decadent cakes. The sauce soaks into the cake permeating each and every bite.
Gluten and Dairy Free Sticky Date Puddings, Mini Delights!
I love the personal size of these cute little cakes, and I also love how easy they are to make. Get out your muffin tin, and let's break down the steps.
- Always start with your pregame and preheat your oven to 350 degrees. To make the individual sizes, spray a muffin tin with nonstick baking spray and set aside.
- Place your chopped dates in a bowl with one teaspoon of baking soda and pour one cup of boiling water over them. Using a masher break them up until they form almost a paste. This will both hydrate them and soften them.
- Mix your Dairy Free butter and sugar on high for 3 minutes. You want your butter at room temperature so it stays smooth.
- Mix in your eggs and vanilla before adding your remaining ingredients. Don't over mix.
- While your Gluten and Dairy Free Sticky Date Pudding is baking, make your butterscotch sauce. Add all of the ingredients into a pot over medium heat and cook while stirring for five to ten minutes until it turns a darker golden brown and thickens.
- These cakes bake in 30-35 minutes. Once a toothpick comes out clean remove them from the oven. Using a skewer poke multiples holes in them and evenly distribute the butterscotch sauce. Allow it to seep in for ten minutes at least before serving.
- To take these even more over the top serve with a vanilla sauce.
If you love dates as much as I do, make sure you check out my recipe for Gluten Free Pecan Pie Bars with Date Syrup. Now let's get baking!
Gluten and Dairy Free Sticky Date Pudding
- muffin tin
- Mixing Bowl
Sticky Date Pudding
- 1 cup dates, pitted
- 1 cup boiling water
- 1 tsp baking soda
- 6 tbsp Dairy Free butter, room temperature
- ¼ cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 ⅓ cup Gluten Free 1.1 flour
- ¼ tsp cinnamon
- ⅛ tsp cardamom
- 1 tbsp baking powder
- 1 ½ cups Dairy Free heavy cream
- 1 ¼ cup brown sugar
- 1 tsp vanilla extract
- 4 tbsp butter
- 4 egg yolks
- 1 ¼ cup Dairy Free heavy cream
- 1 tsp vanilla powder, paste, or extract
- 3 tbsp sugar
Sticky Date Pudding
- Preheat oven to 350 degrees. Spray a muffin tin with nonstick baking spray and set aside.
- Chop up the dates and place them in a bowl along with the baking soda. Pour the boiling water over the top.
- With a masher break up the dates and mash until a paste begins to form.
- In a separate bowl beat the sugar and room temperature butter on high for 3 minutes until it becomes light and fluffy.
- Mix in the eggs and vanilla. Add the remaining ingredients including the date paste and mix until just combined.
- Divide batter in the muffin tin cups. Bake for 30-35 minutes or until a toothpick comes out mostly clean.
- While the Sticky Date Pudding is baking, make the butterscotch sauce.
- Add all of the ingredients to a pot over medium heat.
- Cook for 5-10 minutes, stirring occasionally, until the mixture turns a darker golden brown and thickens.
- Using a skewer poke many holes in the individual sticky date puddings.
- Pour about ⅓ of the sauce over the puddings and allow it to absorb for at least 10 minutes before serving.
- Mix the egg yolks and sugar together in a bowl.
- Heat the heavy cream over medium heat in a pot. Bring to just a boil.
- Once the cream has reached a boil add 1 tablespoon to the egg mixture, whisking constantly to combine. Pour the egg mixture into the pot and stir continually until it has thickened, 5-8 minutes.
- Add vanilla and stir to combine.
- Serve with Sticky Date Pudding