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Toffee fudge gateau

A delicious gluten-free showstopper, this indulgent cake is packed with squidgy dates, smothered in caramel frosting and coated in fudgy flakes.

  • 35 minutes prep. time
  • 25–30 minutes cooking time
  • Serves 12
  • Cakes, bakes & desserts, Vegetarian & vegan
On a white cakestand is a round cake covered in creamy frosting, decorated with chocolate fudge pieces all over
The chocolate fudge decoration on this impressive cake is very tempting | © National Trust Images/Vicki Blatchley


For the cake

  • 400g pitted dates
  • 1 tsp bicarbonate of soda
  • 30g golden syrup
  • 200ml vegetable oil
  • 6 eggs
  • 250g soft light brown sugar
  • 1 tsp vanilla extract
  • 400g gluten-free self-raising flour

For the frosting

  • 100g baking margarine
  • 200g icing sugar

For the caramel

  • 100g caster sugar
  • 2 tbsp double cream

For the fudge

  • 100g dark chocolate drops
  • 100g condensed milk


Step 1

Put the dates, golden syrup, bicarbonate of soda and 200ml water in a saucepan over a medium heat. Bring to the boil, then simmer until the dates have broken down.

Step 2

Transfer the dates into the bowl of a food processor with an 'S' blade attached and blitz until smooth. Set aside.

Step 3

Put the oil, eggs, brown sugar and vanilla flavouring into the bowl of a mixer, attach the whisk and whisk until light and fluffy. You could use a hand whisk if you don't have a stand mixer.

Step 4

Tip the cooled date mixture into the egg mixture and whisk briefly to combine. Add the gluten-free flour to the bowl and mix until incorporated.

Step 5

Divide the mixture between two 23cm sandwich tins and place in a preheated oven at 160°C (150°C fan/gas mark 3) for 25–30 minutes. Remove and leave to cool.

Step 6

For the caramel

Place the sugar in a pan over a high heat, swirl gently until melted then bubbling and golden brown. Add in the cream, stir well, let it simmer for 2 minutes, then remove from the heat and leave until cold.

Step 7

For the frosting

Place the margarine and icing sugar in a bowl and whip until light and fluffy. Gradually pour in the cold caramel, while still whisking, until smooth and fluffy.

Step 8

For the fudge

Melt the chocolate, stir in the condensed milk, pour into a lined tin and leave until cold and set. Grate into flakes.

Step 9

Use the frosting to sandwich the cakes together, then cover the sides. Place the grated fudge flakes in a tray. Hold the cake by the top and bottom, place the frosted side in the tray, and roll in the grated fudge until covered.

Step 10

Place the cake on a plate, smooth the remaining frosting over the top and sprinkle on the remaining grated fudge.

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