Grain, Nut, Refined Sugar-free Toffee Cake With Butterscotch Sauce

Ah, here. I know. I know all this Grain-Free-ness is worrying. Where will the cakes go?, I hear you ask. Well, stop fretting, because just when I thought I had reached the pinnacle of grain-free-ness, what with those grain-sugar-nut-and-dairy free-mostly-vegetable-brownies or the moist-and-grain-sugar-dairy-free-fruit-cake, this cake just magicked it’s way out of my oven. Grain, Nut, Refined Sugar-free Toffee Cake With Butterscotch SauceBy golly! But it’s good. Better than that, maybe. I was completely giddy when I tasted this. I had actually set out to make as-close-to-a-grain-free Victoria sponge as I could, but failed on that front. This tastes not unlike a Sticky Toffee Pudding sponge. To that end, Fergal and I, –always willing to put ourselves out for a bit of scientific inquiry– tested this extensively with different toppings: cream, cream and fruit, chocolate and butterscotch sauce. Needless to say the butterscotch sauce won hands down. Hot from the oven, with this simple and quick sauce poured over the top… yum! (And a dollop of delicious cream wouldn’t go amiss either) Grain, Nut, Refined Sugar-free Toffee Cake With Butterscotch Sauce[Grain, Nut, Refined Sugar and dairy- free] Toffee Cake With Butterscotch Sauce

(I am giving measurements in cups in brackets. They aren’t exact, as I used grams when baking, but there is very little in the difference)

Sponge:

130g (a little over 1/2 cup) Butter (or coconut oil if you want to go dairy free. But really, you know how I feel about butter… it really adds enormous flavour)

80g (1/2 cup) Coconut Sugar

35g (4 tablespoons/ 1/4 cup) of Coconut flour

50g (1/3 cup) Arrowroot Flour

1 teaspoon of Bicarbonate of Soda

90g (1/4 cup) Maple Syrup

4 large Eggs

Vanilla Essence

Butterscotch Sauce:

50g Butter

50g Coconut Sugar

4 tablespoons of whipped cream

In the food processor (or using a mixer) blend the butter and sugar until well mixed. Scrape down the side and loosen any butter/sugar mixture on the bottom of the bowl, and then add the eggs, one at a time, beating all the time. Whizz for a few minutes until the mixture is well mixed and somewhat “foamy” and soft looking. (I was going to sieve the flours at this stage but had a small baby swinging out of me, so:…) added the flours, bicarb., maple and vanilla essence and gave a quick, gentle blitz to blend them together. Then I poured into two 8″ prepared, lined tins (Gives you 12 generous triangle slices when cooked)

Then into a hot oven 180’C for approximately 15 minutes (ready when a skewer inserted into the middle comes out clean)

As soon as this comes out of the oven, melt the butter, and add the sugar. Stir, without taking your eyes off it, over a low heat, until the sugar dissolves. Hopefully you will have whipped up a bowl of delicious cream to add to the cake and sauce, so you now add 4 tablespoons to the butter and sugar syrup, stirring all the time until they amalgamate, and you have butterscotch sauce! (My sauce looks very un-creamy in the photos… in reality it was more creamy-toffee coloured)

Dig in and enjoy :-)

 

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