Gluten-free Sticky Toffee Loaf Cake Recipe (low FODMAP, dairy-free/vegan option)

Gluten-free sticky toffee loaf cake recipe - super easy to make at home and you'd never know it was gf! It's low FODMAP and easily dairy-free/vegan too.

Keyword dairy free recipe, gluten free sticky toffee loaf cake recipe, vegan

Prep Time 10

Cook Time 45

Total Time 55

Servings slices

Calories 263kcal

Author Becky Excell

Equipment

The loaf tin I use for this recipe

Ingredients

For the sponge

2 large eggs
170 g light brown sugar
100 g butter softened (dairy free alternative if necessary)
220 g gluten free self raising flour
1/4 tsp xanthan gum
3/4 tsp bicarbonate of soda
2 tsp cinnamon optional
1 tsp ginger optional
3 tbsp black treacle
270 ml milk any milk will do, if using dairy milk – use whole milk

For the sticky toffee sauce

50 g butter
25 g black treacle
150 ml double cream
70 g light brown sugar

For the buttercream

150 g butter
300 g icing sugar
50 g sticky toffee sauce cooled

Instructions

For the cake:

Preheat your oven to 160C Fan / 180C and prepare a 2lb loaf tin with non-stick baking paper.
Place all your ingredients for the pudding except the milk into a large bowl and whisk together to combine.
Add the milk in slowly and continue to whisk until everything is combined.
Pour your mixture into your loaf tin, make sure its fairly level. Make sure it's at least 1cm below the top of your tin or it might overflow when baked! Bake in the oven for about 45 minutes until well risen and cooked through.
Allow to cool partially in the tin and then carefully move onto a cooling rack to finish cooling.

For the sticky toffee sauce:

Whilst the cake is cooking and cooling you can make your sticky toffee sauce. Place all your ingredients into a saucepan, allowing the butter to melt and the sugar to dissolve. Keep stirring. Bring to the boil and stir for a good few minutes more before removing from the heat. The sticky toffee sauce will thicken a lot as it cools.

For the buttercream:

To make your buttercream, place your butter in a stand mixer (or electric hand whisk if you don't have a stand mixer), mix on its own on a high speed for about 5 minutes. The butter should change from a more yellow colour to being a lot more pale.
Add your icing sugar gradually to the butter (I do this in two stages). I mix each addition of icing sugar for around 3-5 minutes before adding the second half.
Now add in your cooled sticky toffee sauce for a minute or two to combine. It should be the right consistency at this point. If you think it's too thick you can add a little extra sauce. If too thin you can add more icing sugar.

To assemble:

Once everything is cool, spoon, spread or pipe your buttercream onto the top of the loaf cake. You really can do this however you want to.
Drizzle with additional cooled sticky toffee sauce (not too much, you can add more to each portion when you serve it up!)
Slice and serve with extra sticky toffee sauce, enjoy!

Notes

You don't have to make the buttercream if you don't want. You could enjoy this as a sticky toffee pudding loaf with just the sauce, warmed up :)

Nutrition