This Sticky Date Cake is gluten free, dairy free, soy free, peanut free, and egg free. It is also vegan-friendly and suitable for vegetarians. This sticky date cake has rich flavors and a moist soft texture.
This gluten free sticky date cake is spectacular. It is moist, sweet, and has a delicious warm cinnamon flavor. It’s the perfect comforting breakfast cake for Fall. The dates also add to the flavor with a unique sweetness. The whole thing is poked and drenched in a maple syrup caramel sauce leaving this gluten free sticky date cake very sticky and sweet.
Keep in mind although it bears the name cake, this gluten free vegan sticky date cake is not really a birthday cake. It’s more like a coffee cake. It is super moist and soft but has a tasty denseness to it as well. The texture is so great, no one would know it’s gluten free.
Topping the Sticky Date Cake
To ensure the sticky date cake gets the most flavor possible, you’ll want to poke it over and over. That way, when you pour the caramel sauce onto the warm cake it will absorb all that sticky sweetness.
If you’d like to hide those holes go ahead and top the whole thing with some dairy-free whipped cream. My favorite dairy-free whipped cream is the So Delicious CocoWhip. It tastes just like a healthier version of cool whip.
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This gluten-free and vegan sticky date cake is so soft and flavorful. With a delicious sticky maple glaze to fall into each of those poked holes, it's sticky and sweet and so perfect.
- 2 3/4 cup Gluten Free Basic Flour Blend
- 4 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
- 1/4 teaspoon salt
- 2/3 cup coconut sugar
- 2/3 cup dairy free butter
- 1 teaspoon vanilla
- 1 tablespoon Ener-G egg replacer
- 1/4 cup Warm water - for egg replacer
- 1 cup pitted medjool dates (about 16 dates)
- 1 1/4 cup water
- 1 cup pure maple syrup
- 1 tablespoon almond butter or other nut butter
- 2 tablespoons dairy free milk
Preheat oven to 350°F.
- Cover the bottom of a 9" cake pan with parchment paper cut to fit.
Mix egg replacer with water and set aside to thicken.
- Place dates and water in a saucepan over high heat. When mixture boils add baking soda and margarine and remove from heat. Stir and set aside while you prepare the rest of the ingredients. They should sit in the hot water for about 15 minutes.
Whisk flour, baking powder, baking soda, xanthan gum, salt, and cinnamon until completely combined.
- Place date and water mixture in food processor or blender and pulse to form a chunky paste. Add egg replacer and vanilla and pulse until combined.
- Pour date mixture into dry ingredients and fold until combined.
- Pour batter into cake pan.
Bake for about 15 - 25 minutes or until cooked through. Do not overcook because it will dry out. It should be moist, but it will pass the toothpick test. Put a toothpick in, and if it comes out dry it's done.
While baking, make the caramel sauce: Boil maple syrup for about 5 minutes until it has thickened a bit. Add in almond butter and coconut milk and whisk very well. Boil again for about 5 minutes until it thickens. The end result will be a bit runnier than standard caramel sauce.
- While the cake is still warm poke holes in it. I used a plastic straw from a smoothie cup to do this. You can use whatever you have lying around that you think would work.
- Evenly pour on the maple caramel sauce.
- Tastes best eaten warm with some dairy-free whipped cream!
Please be aware I am not a nutritionist. The nutrition facts provided are simply for estimation purposes as they are not always 100% accurate and are calculated using general brands and figures. If you need exact nutrition facts please consult a certified dietician or nutritionist.