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Gingerbread Pudding Cake

Gingerbread Pudding Cake

This Gingerbread Pudding Cake is a delightful holiday dessert, combining warm spices and a rich toffee sauce for a cozy treat.
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Prep Time 20 minutes
Cook Time 50 minutes
Soaking Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Medjool Dates Chopped, substitute with figs or prunes if needed.
  • 1 cup Water Vital for cooking the dates into a sweet paste.
  • 1 cup Yogurt (Vanilla or Plain) Dairy-free yogurt works for a dairy-free version.
  • 1 cup Gluten-Free Flour or All-Purpose Flour Use a gluten-free blend if required.
  • 1 teaspoon Baking Powder Essential leavening agent.
  • 1 teaspoon Baking Soda Essential leavening agent.
  • 1 teaspoon Ground Spices (Cinnamon, Nutmeg, Cloves, Ginger) These spices create the perfect gingerbread flavor.
  • 1/2 teaspoon Kosher Salt Elevates the overall flavor.
  • 1/2 cup Butter Can be substituted with a dairy-free alternative.
  • 1/2 cup Light Brown Sugar Creates a layered flavor profile.
  • 1/2 cup Granulated Sugar Creates a layered flavor profile.
  • 1 teaspoon Vanilla Extract Almond extract works nicely as a twist.
  • 1 cup Buttermilk or Dairy-Free Milk + Vinegar Thicker dairy-free milk is ideal.
  • 1/2 cup Molasses Crucial for deep flavor and color.
  • 2 large Eggs Consider flax eggs for a vegan alternative.
For the Toffee Sauce
  • 1 cup Heavy Cream Coconut cream can be used for a dairy-free version.
  • 1 cup Brown Sugar Caramelizes beautifully in the sauce.
  • 1 teaspoon Vanilla Extract Essential for achieving the toffee flavor.

Equipment

  • 9x13 inch cake pan
  • Saucepan
  • Mixing Bowl

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C). Grease and line a 9x13 inch cake pan with parchment paper.
  2. In a saucepan over medium-low heat, combine chopped Medjool dates with water. Cook until a smooth paste forms.
  3. In a large mixing bowl, cream butter, light brown sugar, and granulated sugar until fluffy. Beat in eggs one at a time.
  4. Mix in vanilla extract, molasses, yogurt, and date paste, then buttermilk until well combined.
  5. In a separate bowl, whisk together gluten-free flour, baking powder, baking soda, and ground spices.
  6. Gradually fold the dry ingredients into the wet mixture until the batter is smooth. Pour into the prepared pan.
  7. Bake in the preheated oven for 45-50 minutes until a toothpick comes out clean.
  8. Prepare the toffee sauce by combining heavy cream, brown sugar, vanilla extract, and molasses. Cook until thickened.
  9. Once cool, poke holes in the cake and pour toffee sauce over it. Let soak for 10 minutes.
  10. Serve warm with extra toffee sauce drizzled over each slice.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 50gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 180mgPotassium: 250mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 80mgIron: 1.5mg

Notes

Store leftovers tightly covered in the fridge for up to 3 days or freeze for up to 3 months. Reheat before serving.

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