Sticky Toffee Cake – Gluten Free, Sugar Free, Dairy Free
It’s the final of The Great British Bake Off and our last #GBBO recipe :(.
This week the bakers have to make a show stopping British cake and we’ve chosen Sticky Toffee cake….. It’s super healthy, nutritious, naturally sweet, sugar free, gluten free, dairy free and totally delicious.
As it’s the final week (and a show stopper) we’ve made 3 tiers, but the ingredients and recipe below is for only 1 tier. We’ve done this because it’s best to make the cakes one at a time to ensure all the ingredients are fully combined. So if you want to add other tier’s simply multiply the ingredients but make them separately.
To make the coconut frosting you’ll need to use a brand of coconut milk that doesn’t contain emulsifiers (guar gum, carrageenan, methyl cellulose, corn starch, sodium or potassium metabisulfate) as these are chemical additives which cause the fatty and watery layers to stop separating from one another, so you won’t be able to achieve the thick creamy consistency required for this frosting. The brand we use is Rhythm, it comes in a packet not a tin and you can find it in Holland and Barrett.
Ingredients (makes 1 tier)
For the cake:
225g/8oz almond flour
45g/1.5oz coconut flour
250g/9oz pitted dates
100ml/3.5fl oz boiled water
100g/3.5oz coconut oil
1 tbsp. bicarbonate of soda
2 tbsp. ginger
3 eggs
For the coconut icing:
400g/14oz Rhythm coconut milk (see my notes above if you can’t get this brand)
1 tbsp. vanilla extract
1 tbsp. cinnamon
For the caramel sauce:
250g/9oz pitted dates
100ml/3.5fl oz boiled water
3 tbsp. coconut oil
60ml/2fl oz coconut water
1 tsp. vanilla extract
1 tsp. cinnamon
Optional: walnuts, pecan nuts and sea buckthorn powder to decorate.
Method:
1. Preheat the oven to 160C/320F.
2. Add the just boiled water to a saucepan with the dates and heat over a medium heat for 5 mins, then add to a food processor along with the eggs and coconut oil. Whizz until you get a smooth consistency.
3. Fold the almond flour, ginger, bicarbonate of soda and coconut flour into the date mixture until combined.
4. Place the mixture into a cake tin and spread evenly then cover with tin foil or parchment paper. Bake for 35 mins, then remove the foil/paper and place the cake back in the oven for 10 mins. Leave out to cool.
5. Make the caramel sauce (recipe here).
6. To make the coconut icing, remove the water from the packet of coconut milk and whizz the cream, vanilla and cinnamon with a hand mixer. Place on top of the cake then add a layer of caramel sauce and decorate with pecan nuts and walnuts. (We’ve also added a spinkle of sea buckthorn powder too).
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Hi Krazy kiwi, I tried to make 1 tier of this cake and it tastes really amazing. I want to make it again but was wondering how to improve the look. When I took mine out of the oven it had dipped in the centre. I also never managed to get the coconut milk last time but have found it now. There is a lot of liquid inside the pack, is that normal?
Hi,
Usually when cakes dip in the middle it is to do with either the bicarbonate of soda, the oven temperature or that it’s been taken out of the oven too soon. You could try adding a touch more bicarbonate or leaving it in a few minutes longer.
There shouldn’t be too much liquid inside the packet of coconut milk, try leaving it in the fridge for a few hours or freezing it for 10 minutes.
Hope that helps 🙂