I found a most gorgeous picture of this Gingerbread Cake with Sticky Toffee Date Sauce in a local grocery store flyer, which then said to check out their recipe website….here is the original.
I have made this cake twice now. The texture is luscious, moist and dense. The first time I used Organic Coconut Palm Sugar – which is my main source of sugar when baking. However, I did find that it gave too strong a flavor particularly with the cooking molasses called for in this recipe. A light organic sugar, will give this recipe a much better flavor.
When converting cakes to gluten free, I am a wee bit on the skeptical side as cakes have always been my biggest challenge in terms of gluten free baking. We loved the texture of this cake, which says it all when it comes to baking a gluten free cake. This would also make a great dessert for Christmas.
DATE PASTE: (I made this the day before – quick and easy)
1/2 of a 500 gram pkg of pitted dates, chopped
boiling water to cover
Place chopped dates into a 4 cup glass measuring cup. Add boiling water to cover. Let sit for 30 minutes. Strain the water into a bowl, then add the dates to a food processor. (I used the small bowl attachment to my food processor). Add 5 Tblsp. of the date water to the dates and process until smooth – scrape down the sides and continue to pulse until you have a nice paste.
Refrigerate until needed. This will make more than you need for the Sticky Toffee Date Sauce, I froze the rest until the next time I make this recipe.
GLUTEN FREE GINGERBREAD CAKE:
Preheat the oven to 350 degrees. Lightly grease a 9 inch spring from pan, and cut out a round piece of parchment paper to fit into the bottom of the pan.
1/2 cup Tapioca Starch
1/2 cup White Rice Flour
3/4 cup Cornstarch
2 Tblsp. Sorghum Flour
1 rounded tsp. Xanthan Gum
1/2 tsp. each: cinnamon, cloves, ginger
3/4 cup organic cane sugar
3/4 cup butter – room temperature
2 large eggs
3/4 cup cooking molasses
1 1/2 tsp. baking soda
3/4 cup boiling water
Place the sugar and the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat well on medium high until well combined, scraping down the sides as necessary. Beat in the eggs and molasses, again scraping down the sides until well incorporated.
Pour the boiling water into a glass measuring cup, mix in the baking soda until dissolved. Keep the stand mixer on medium, and very slowly dribble into the sugar egg mixture. Then using a big spoon add in the dry ingredients a spoonful at a time. Scrape down the sides as necessary, and mix until a smooth batter forms.
Pour batter into cake pan. Bake 50-55 minutes or until the cake is set and springs back when gently touched in the center. Once out of the oven, if the cake has cracks like this – no worries, you will end up turning it upside down onto a plate before serving. Trust me, this cake is luscious, moist and dense…an amazing combination!
Place the baked cake onto a wire rack to cool. Once at room temperature, cover with plastic wrap until ready to serve.
STICKY TOFFEE DATE SAUCE:
1/2 cup butter
2/3 cup organic cane sugar
3 Tblsp. date paste
1 tsp. pure vanilla (I use organic Mexican Vanilla)
Add everything to a pot on medium to medium high heat. Bring to a simmer, turn down the heat but keep on a good simmer until it slightly thickens – about 4 minutes.
Cut the cake into wedges, and serve with the Sticky Toffee Date Sauce and a dollop of whipped cream.