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.
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)
- 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
- 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)
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?