Sticky Date Cake with Black Treacle Buttercream Recipe

If you love Sticky Toffee Pudding, you’ll adore this cake. Dates give the same sticky toffee quality when folded into the sponge, creating a light, moist texture reminiscent of classic puddings but presented as a celebratory cake.

Rather than masking the flavour, this recipe highlights the dates: no spices or vanilla to hide them. Just high-quality Medjool dates, black tea, dark brown sugar and teff flour combine to deliver a fudgy, caramel-like intensity.

Why You’ll Love This Gluten-Free Sticky Date Cake

• Medjool dates bring a toffee-like taste and moist texture.
• Dates are soaked in freshly brewed black tea, and the whole mixture (tea included) goes into the batter for deeper flavour.
• Teff flour adds a subtle molasses note that complements the dates and brown sugar.
• An easy, comforting dessert made with minimal ingredients and simple to decorate.
• Black treacle buttercream pairs beautifully with the cake’s dark caramel notes.
• If you enjoy classic British sticky toffee desserts, this cake is a natural choice.
• No xanthan gum required for structure or texture.

Ingredients needed

Teff flour. A wholegrain, naturally gluten-free flour with malty, molasses-like notes that complement the dates, tea and brown sugar.

Almond flour. Use blanched ground almonds (sold as ground almonds in UK supermarkets).

Black tea. Any good-quality black tea will work; English Breakfast gives a robust flavour.

Medjool dates. Choose Medjools for their sticky, rich texture and toffee flavour.

Bicarbonate of soda (baking soda) and baking powder for lift; ensure baking powder is gluten-free if required.

Dark soft brown sugar for depth and molasses character.

Unsalted butter at room temperature, and medium egg.

Salt. A pinch brings out the flavours in the cake and buttercream.

For the Buttercream

Unsalted butter at room temperature.

Icing sugar (powdered sugar) for a smooth, creamy texture.

Black treacle to add deep, slightly bitter molasses notes.

Salt to balance and lift the sweetness.

How to make Sticky Date Cake

For full recipe measurements and timings, see the recipe card below.

1. Soak chopped Medjool dates in freshly brewed black tea with a teaspoon of bicarbonate of soda for 10 minutes to soften and deepen the flavour.
2. Cream dark soft brown sugar with room-temperature unsalted butter until pale and combined.
3. Add the egg, then fold in the soaked dates along with their liquid to keep the batter fudgy and moist.
4. Sift together teff flour, almond flour, baking powder and salt, then gently fold these dry ingredients into the wet mixture until evenly combined.
5. Pour the batter into a prepared square cake tin and bake until set (about 50 minutes). Cool completely on a wire rack before spreading the buttercream.

How to make Black Treacle Buttercream

This buttercream is simple and indulgent.

1. Cream unsalted butter and icing sugar for 6–8 minutes until very light and fluffy.
2. Beat in 1 tablespoon of black treacle and a pinch of salt until completely incorporated, then spread over the cooled cake.

Expert Tips

Before measuring sticky black treacle, dip your tablespoon in a neutral oil so the treacle slides out easily and cleanly.

Brew the tea for 3–5 minutes only—over-brewing makes the tea taste stewed.

Dice the Medjool dates small for even distribution throughout the cake.

Use room-temperature butter for a lighter, aerated sponge when creamed with sugar.

Sift the flours with baking powder and salt to ensure an even mixture and a tender crumb.

Check doneness by inserting a cocktail stick or skewer into the centre; it should come out clean (date pieces may cling).

Store the cake in an airtight tin and cut slices as needed to prevent drying. It keeps well for up to 3 days.

Yes. Freeze un-iced for best results, well wrapped. You can freeze iced slices if already prepared. Defrost in the fridge or at room temperature overnight, then unwrap and leave 30 minutes before serving.