Sticky Toffee Pudding (gluten-free)

From Bon ApetitMade this for Friendsgiving and we were licking the plate. 

Pudding

• 6 tablespoons unsalted butter, room temperature, plus more for pan

• 2 cups Medjool dates (1 oz), pitted, coarsely chopped

• 1 t. baking soda

• 1½ cups oat flour

• ¾ cup almond flour or meal

• ½ teaspoon baking powder

• ½ teaspoon ground cinnamon

• ½ teaspoon ground ginger

• ½ teaspoon kosher salt

• 1¼ cups granulated sugar

• 3 large eggs

Sauce and Assembly

• 1½ cups (packed) light brown sugar

• 1 cup heavy cream

• ¾ cup (1½ sticks) unsalted butter

• 1 tablespoon fresh lemon juice

• ½ teaspoon vanilla extract

• ½ teaspoon kosher salt

• Powdered sugar (for serving)

Preparation

1. Preheat oven to 350°. 
2. Butter an 8x8x2" baking dish. 
3. Bring dates and 2 cups water to a gentle simmer in a medium saucepan and cook until the dates break down a bit, about 5 minutes. 
4. Remove from heat and stir in baking soda. Let cool. (Mixture will have thickened slightly but will not be smooth—that’s okay!)

1. Whisk oat flour, almond flour, baking powder, cinnamon, ginger, and salt in a medium bowl to combine.

1. Using an electric mixer on medium-high speed, beat 6 Tbsp. butter until light and creamy, about 5 minutes. Add granulated sugar and continue to beat until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. Stop mixer and scrape down the sides of the bowl with a rubber spatula. With the mixer on low speed, add dry ingredients and date mixture and beat just until combined. Scrape batter into prepared pan and smooth surface.

1. Bake cake until top is firm and springs back when gently pressed and a tester inserted into the center comes out clean, 50–65 minutes. Transfer pan to a wire rack and let cool while you make the toffee sauce.

Sauce and Assembly

1. Bring brown sugar, cream, butter, lemon juice, vanilla extract, and salt to a boil in a small saucepan over medium-low heat, stirring to melt butter. Cook, stirring, until mixture is thick enough to coat a spoon, 5–8 minutes. Let cool slightly.

1. Dust the top of cake with powdered sugar and serve with warm toffee sauce.

1. Do Ahead: Cake and sauce can be made 1 day ahead. Store cake tightly covered at room temperature. Cover and chill sauce. Gently reheat before serving.