Gluten Free Sticky Toffee Pudding Cake

kulaskitchen.com

Karen Snyder Lachman

subheading: For the sticky toffee pudding cake:

8oz pitted chopped Medjool dates (about 1 ½ cups)

1 tsp baking soda

1 cup boiling water

⅓ cup melted or browned butter (see notes)

½ cup coconut sugar

2 eggs

2 tsp vanilla

1 cup almond flour, lightly packed

½ cup gluten free 1-to-1 baking flour (see notes)

1 tsp baking powder

1 tsp cinnamon

½ tsp sea salt

subheading: For the caramel sauce:

½ cup brown sugar (or coconut sugar; see notes)

⅓ cup coconut milk (use the thick cream at the top of the can - you can also use heavy cream if not dairy free)

4 tbsp unsalted butter

1 tsp vanilla

Big pinch of sea salt

subheading: To serve:

Vanilla ice cream or whipped cream

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