This cake is dense and moist and deliciously gooey when served warm. I use salted caramel sauce instead of the traditional toffee sauce.
Ingredients
Instructions
For the cake:
- Preheat oven to 350℉. Spray an 8-inch square pan with nonstick spray and set aside.
- Combine the dates, water, and baking soda in a medium saucepan. Place over low heat and bring to a boil and then reduce heat to a simmer. Cook for a few minutes until the dates are soft.
- Puree the dates while they are still warm in a food processor. Set aside and allow to cool completely.
- Cream together butter and brown sugar until thoroughly combined.
- Beat in eggs, one at a time, until light and fluffy.
- Beat in cooled date puree.
- Beat in maple syrup, molasses, and vanilla.
- Stir in the flour, baking powder, and salt and mix just until combined.
- Pour batter into prepared pan. Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
To assemble:
- While the cake is still warm, use a skewer to poke holes all over the cake. Pour salted caramel sauce over the top of the cake. Cool for 20 minutes before serving.
- Serve warm with whipped cream or ice cream and extra salted caramel sauce.
Notes
If you prefer to not use gluten free flour, you can substitute all purpose flour using the same measurement.
