Sticky Toffee Cake – Gluten Free, Sugar Free, Dairy Free
This Sticky Toffee Cake recipe is a guest blogger submission.
I’ve done this because it’s best to make the cakes one at a time to ensure all the ingredients are fully combined. So if you want to add other tier’s simply multiply the ingredients but make them separately.
To make the coconut frosting you’ll need to use a brand of coconut milk that doesn’t contain emulsifiers (guar gum, carrageenan, methyl cellulose, corn starch, sodium or potassium metabisulfate) as these are chemical additives which cause the fatty and watery layers to stop separating from one another, so you won’t be able to achieve the thick creamy consistency required for this frosting. The brand I use is Rhythm, it comes in a packet not a tin and you can find it in Holland and Barrett.
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