Failsafe Toffee Cake… layers and layers of crazy good!


Toffee AND Cake. I mean seriously, how good can it get?

I’m not even gonna waste time talking right now. Partially because you won’t want anything to keep you from this recipe.. and partially because I don’t want anything to keep me from eating it. It’s practically yelling at me from the kitchen!

This gigantor of a cake is both gluten- and (mostly) allergen-free! It is permitted on theFailsafe RPAH strict elimination diet and (even though it’s hard to believe), and it’s OK for the low FODMAP diet if you make the dairy-free version and limit your serving sizes. All in all it can be enjoyed by most people with food allergies and intolerances.

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The only people why may (or may not) react, would be those who are very sensitive to salicylates (brown sugar is on the high end of the low side for salicylates), but it is otherwise probably the safest cake on the planet! Just a bonus really, because it’s just so ridiculously yummy that it will be the last thing on your mind. Very rich though. Word of warning.

If you can’t have eggs I am sure a normal egg replacer will work just fine. This cake is failsafe in more ways than one!

If somebody’s wondering what all this “failsafe” talk is all about, you can have a look at this link.

Note: Failsafers and low FODMAP’ers shouldn’t eat more than one serving in each sitting to keep it totally safe (although some can handle more -you know yourself best)

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You’ll need:


  • 3 eggs (2 if large) -go ahead and try with egg substitute if you don’t eat eggs!
  • 2 1/2 cup sifted gluten free flour (Make Your Own!)
  • 2 tsp gluten-free baking powder
  • 1/4 tsp salt
  • 1 1/2 cup soft brown sugar (nb: make sure you’re using the
    likes of muscovado, as raw sugar will trigger IBS)
  • 1/4 cup white sugar
  • 1 1/2 cup whole milk, rice milk or lactose-free milk for dairy-free and
    low FODMAP options (I used rice milk and it came out great!)
  • 3/4 cup oil (flavourless) – can use coconut oil as an alternative
  • 2 tsp organic vanilla


  • 4 tbsp + 1/2 cup water
  • 2 tsp gelatine (boil for at least 15 minutes if it contains sulfites, to make failsafe)
  • 2 cups soft brown sugar
  • 1/2 cup milk (or dairy free alternative. Once again, I used rice milk)
  • 1/2 cup water
  • 1 1/4 pounds butter (I used dairy free version Nutellex)
  • 2 tsp vanilla

Toffee Sauce:

  • 4 tbsp butter (or Nutellex)
  • 1 cup soft brown sugar
  • 1 tsp lemon juice (I used citric acid in water – failsafe)
  • 1 cup milk or cream  I used regular rice milk)

YOU MAY ALSO LIKE: Gluten- and Dairy-Free Blueberry Vanilla Bread Pudding with Coconut!

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Start with the cake.

1) Mix dry ingredients
2) Separate eggs
3) Whisk egg whites, slowly adding the white sugar only
4) Mix the yolks, milk, oil and vanilla; add the mixture to the dry ingredients
5) Fold whites carefully into batter, trying not to stir out the air in the whipped whites
6) Divide batter into two equally sized pans (mine are 18 cm diameter)
7) Bake on 180 c for 20 minutes or until a stick comes out clean when you poke the cake (all ovens are different!)

Start the frosting:

1) Moisten gelatine with 4 tbsp of water
2) Mix brown sugar, milk and 1/2 cup of water and cook for 5 minutes 
3) Add gelatine and cook (for 15 minutes if your gelatine contains sulfites)
4) Cool mixture, set aside

5) Whip butter
6) Slowly add cooled gelatine mixture (skin-warm is ok)
7) Whip 15 minutes (don’t worry if it looks awful, in 15 minutes it will look great!)
8) Add vanilla
9) Set aside 

Start the toffee sauce:

1) Melt butter
2) Add brown sugar and lemon juice
3) cook til bubbling (5 minutes)
4) Remove from heat and add milk
5) Whisk the mixture, return to heat and cook for 10 minutes on low heat without stirring!
6) Take off heat and add vanilla

Assemble cake by pouring toffee sauce over each layer, followed by frosting. Keep some toffee sauce aside to pour over top in the end.


Unfortunately I can’t remember where I found this recipe once upon a time, I’ve been searching for it but can’t recover the source. All I have is a handwritten note full of toffee sauce.

Hope you enjoy this allergen free treat! Anyone else on the elimination diet?

What’s your favourite allergen-free recipe?


Try the poll!

24 Comments on “Failsafe Toffee Cake… layers and layers of crazy good!”

  1. Gorgeous cake, and amazing photos! I love toffee so much, I think I’m drooling a little. What flour did you use, or is it a gluten free baking mix?
    Stacey 🙂


  2. Omg that cake looks gorgeous!! I have to make this. Thank you thank you thank you. I love my toffee cakes and this is to die for!!!


  3. I am not sure about the quantity of butter in the frosting? 1 and 1/4 pounds? That seems a lot? I am from NZ and we use metric system can you please tell me how much this is in grams? Thank you so much

    Michelle 😃


    • Hi, that’s a good question! It translates to 450 grams butter. Yes, it sounds like a lot but it’s correct, although it does make a lot of frosting. If you’d like a less filling cake you can take off a third of the frosting.



      • I just made this cake and am waiting for my coffee to brew before I eat it, it looks great. I halved the measurements for the frosting and still felt there was too much of it. How many layers did you intend it to have?
        Also, when I made the toffee sauce it was extremely runny and the nuttalex did not blend in well. Any advice? Did I do something wrong?
        Thanks for a tasty looking recipe. It is so hard to find something tasty on this diet. 😉


        • Hi Kathryn, Thank you for your comment and for your questions! The recipe calls for a large amount of frosting, and I did three layers and a generous layer on top. But if you think it is too rich, you can definitely halve it. As for the toffee sauce; using cream and regular butter makes for the thickest sauce, and spreadable Nutellex with rice milk the runniest. You can solve that by cutting down on the liquids, as it is the sugar that thickens the toffee. I use citric acid instead of lemon juice, you might get a better result with that as it adds less liquid and is somewhat more stabile. I’m not sure why the Nutellex didn’t mix. Did you use the regular one or the olive oil version? I have only ever baked this cake with Nutellex, and I haven’t had a problem so far. I would only use the regular version though. You can also try with a non-spreadable vegan spread, and see if that works better for you. I hope the cake still was a success. It is a recipe which requires a bit of work and precision, but the more you make it the better it gets 🙂 Best regards, Kristine


  4. What a beautiful cake! It sounds so good! I was wondering if I don’t need/want to make it Gluten Free can I use all purpose flour and regular baking powder? I can’t wait to try this gorgeous cake!


    • Thank you Mindy 😊 Yes, you can just as easily use regular flour. The recipe was created for gluten-free flour, so some minor adjustments in terms of the flour/liquid ratio might be needed, but I’m sure the result will be just as delicious! Thanks for reading the blog! -Kristine


  5. I followed the instructions and even weighed out the suggested flour blend (which made a very large amount). The cake rose nicely but flattened as it cooled and while it was still good, it was a little too moist & dense for me. It did look like the picture so perhaps it’s intended to be a moist dense cake.


    • Hi Christine, Thanks for your comment! Yes, this is a moist cake, but if it flattened a lot as it cooled it might not have been cooked all the way through? It is rich and dense, but it should still rise well. If you decide to try it again, perhaps try to lower the temperature a little in your oven, and let it cook for longer. Ovens are so different, and baking time can vary a little because of this. I’m sorry it wasn’t to your liking! Best regards, Kristine


  6. Cake looked too delicious not to try! Will comment on the taste once we’ve devoured it…however it took 40 mins to cook rather than the stated 20. I wasn’t concerned as I make a delicious fodmap/gluten free clementine cake which takes 40 mins and is yummy every time 🙂


    • Thanks so much for the feedback 🙂 I hope it tasted as good as it looks! The cooking time will be longer if you use deeper tins or fewer tins. Also ovens can be different. As long as you found what worked for you 🙂 Btw, clementine cake sounds yum!! -Kristine


    • Hi Maria, thanks for a great question! I’m sure more people would like the answer to this. The major component of coconut sugar is sucrose (70-79%), followed by glucose (3-9%). Sucrose (table sugar) is made up of half fructose. That makes coconut sugar 38-48.5% fructose, which is about the same as table sugar. So, in other words, it should technically work just as well as sugar. However, I haven’t tried it so I can’t say for certain. If you do try the recipe with coconut sugar then I’d love to hear how it works out. I’m sure a lot of people would like to know! 🙂 -Kristine


      • Thanks so much for your response. I look forward to making the cake later this week. Now I’m not sure if I’ll substitute the brown sugar for coconut sugar. I also meant to ask if the brown sugar should be packed when measuring. It says soft so I’m assuming that means it should not be packed.


        • You’re very welcome 😊 You can lightly pack the brown sugar, but don’t compact it completely. Perhaps I should have been clearer on the word “soft”, as I really mean the soft/moist types of brown sugar as opposed to the dry, raw variety. I hope you enjoy the cake, and please ask again if you have any more questions! -Kristine


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