Gingerbread Cake

Warm, fragrant, and full of holiday spices, this Gingerbread Pudding Cake is the perfect cozy dessert for the season. It features a rich, moist cake with a luscious toffee sauce that seeps into every bite. Serve it warm for the ultimate comforting treat that will leave everyone coming back for seconds!

Why You’ll Love This Recipe

This Gingerbread Pudding Cake is the ideal dessert for any holiday gathering or chilly evening. The combination of warm spices like cinnamon, ginger, and nutmeg creates the perfect holiday flavor profile, while the toffee sauce adds richness and depth. The cake itself is soft and moist, and as it soaks up the toffee sauce, it turns into an irresistible treat. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an even more indulgent experience.

Ingredients

For the Cake:

• 8 oz Medjool dates, pitted and finely chopped

• 1 cup water

• ½ cup yogurt (vanilla or plain)

• 2 ½ cups gluten-free flour or all-purpose flour

• 2 tsp baking powder

• ¼ tsp baking soda

• 1 tsp ground cinnamon

• ¼ tsp ground nutmeg

• ½ tsp ground cloves

• 1 tsp ground ginger

• 1 tsp kosher salt

• 8 tbsp butter (room temperature)

• ⅓ cup packed light brown sugar

• ¾ cup granulated sugar

• 2 tsp vanilla extract

• ½ cup buttermilk (or ½ cup milk + 2 tsp white vinegar if dairy-free)

• ½ cup molasses

• 2 eggs

For the Toffee Sauce:

• 2 ½ cups heavy cream

• 2 tsp vanilla extract

• 2 tbsp molasses

• ⅔ cup brown sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Prepare the Cake

1. Preheat the oven to 350°F (175°C). Spray a 9×13-inch cake pan with nonstick baking spray.

2. In a small pot, combine water and chopped dates. Cook over medium-low heat, mashing the dates with a wooden spoon until a paste forms, about 7-10 minutes.

3. In a mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.

4. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla, molasses, yogurt, date paste, and buttermilk until smooth.

5. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.

6. Gradually add the dry ingredients to the wet mixture, mixing until fully combined and smooth.

7. Pour the batter into the prepared cake pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Step 2: Make the Toffee Sauce

1. In a medium stock pot, combine heavy cream, vanilla, molasses, and brown sugar. Cook over medium heat, stirring continuously, until the mixture turns a light golden color, about 10 minutes.

2. Remove from heat and transfer to a bowl. Let the sauce cool slightly.

Step 3: Assemble and Serve

1. Once the cake is partially cooled, use a toothpick to poke holes all over the top of the cake.

2. Pour ¾ of the toffee sauce over the cake, reserving the rest for drizzling when serving.

3. Let the cake soak for about 10 minutes to absorb the sauce.

4. Slice and serve with the extra toffee sauce drizzled on top. You can also garnish with whipped cream or vanilla ice cream for extra indulgence.

Servings and Timing

• Yield: 12 servings

• Prep Time: 20 minutes

• Cook Time: 50 minutes

• Cooling Time: 20 minutes

• Total Time: 1 hour 30 minutes

Variations

1. Add Walnuts or Pecans: Chop and add some toasted walnuts or pecans to the batter for added crunch and flavor.

2. Vegan Version: Use dairy-free butter, plant-based yogurt, and a flax egg (1 tbsp flaxseed meal mixed with 2.5 tbsp water) to make this dessert vegan-friendly.

3. Chocolate Twist: Add a handful of chocolate chips to the batter for a chocolatey twist on this gingerbread cake.

4. Spiced Up: If you love more spices, add a pinch of ground cardamom or allspice to the batter for an extra layer of flavor.

Storage/Reheating

Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week. Reheat individual slices in the microwave for 15-20 seconds or in the oven at 350°F for about 5-10 minutes.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be made a day ahead and stored in the refrigerator. The toffee sauce can also be prepared in advance and reheated before serving.

Can I freeze this cake?

Yes, you can freeze the cake before adding the toffee sauce. Wrap the cooled cake tightly in plastic wrap and foil and freeze for up to 3 months. To serve, thaw the cake in the fridge overnight and heat it in the oven at 350°F for about 10-15 minutes.

Can I make the toffee sauce without molasses?

Molasses gives the toffee sauce its deep flavor, but you can substitute it with dark corn syrup or maple syrup for a slightly different taste.

Can I skip the toffee sauce?

While the toffee sauce is an essential part of this cake, you can skip it if you prefer a lighter version. However, the sauce adds a rich, indulgent flavor that makes this cake truly special.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the cake starts to brown too quickly, you can cover it with foil during the last 10 minutes of baking.

Conclusion

This Gingerbread Pudding Cake is a holiday must-try—rich, moist, and filled with the warming spices of the season. Paired with a luscious toffee sauce that soaks into every bite, it’s a dessert that’s as cozy and comforting as it is delicious. Perfect for any occasion, this cake will quickly become a cherished favorite in your holiday dessert lineup!

Print