Ingredients:

  • 1 cup (170g) pitted Medjool dates, chopped
  • 1 cup (240ml) boiling water
  • 1 tsp (5g) baking soda
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (210g) gluten-free all-purpose flour blend (with xanthan gum)
  • 1 tsp (4g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (113g) unsalted butter
  • 1 cup (200g) packed dark brown sugar
  • 1/2 cup (120ml) heavy cream
  • 2 tbsp (30ml) water
  • 1/2 tsp (3g) sea salt

Instructions:

  1. Combine chopped dates and baking soda in a small bowl. Pour the boiling water over the mixture and let it steep for 10 minutes.
  2. Cream together the softened butter and light brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. Fold in the gluten-free flour, baking powder, and salt, alternating with the date mixture until just combined.
  4. Pour the batter into a parchment-lined 8x8 inch baking pan. Bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  5. In a saucepan over medium heat, melt the butter and dark brown sugar. Stir in the heavy cream and water, simmering for 3-5 minutes until the sauce thickens. Stir in the sea salt.
  6. While the cake is still warm, poke several holes across the surface with a skewer. Pour half of the warm toffee sauce over the cake and reserve the remaining sauce for serving.