Name: Warm Gingerbread Pudding Cake with Luscious Toffee Sauce
Prep time: 20 min
Cook time: 50 min
Total time: 80 min
Ingredients: 1 cup Medjool dates (pitted); 1 cup Water; 1 cup Yogurt (vanilla or plain, non-dairy optional); 2 cups Gluten-Free Flour or All-Purpose Flour (substitute equally if needed); 1 tsp Baking powder; 1 tsp Baking soda; 1 tsp Ground cinnamon; 0.5 tsp Nutmeg; 1 tsp Ground ginger; 0.25 tsp Ground cloves; 0.5 tsp Kosher salt; 0.75 cup Butter (can substitute with dairy-free alternatives); 0.5 cup Light brown sugar; 0.5 cup Granulated sugar; 2 tsp Vanilla extract; 0.5 cup Buttermilk or dairy alternative with vinegar (almond milk mixed with vinegar for dairy-free); 0.5 cup Molasses; 2 large Eggs (can be replaced with flax eggs for vegan option); 1 cup Heavy cream (substitute with coconut cream for dairy-free); 1 tsp Vanilla; 0.25 cup Additional molasses; 0.5 cup Brown sugar

The aroma wafting from the oven transports me straight to my grandmother’s kitchen during the holidays, reminding me of the magic that gingerbread brings to festive gatherings. This Gingerbread Pudding Cake is my go-to recipe for capturing that nostalgic essence, featuring a delightful blend of warming spices and a mouthwatering toffee sauce that will make your taste buds sing. Easy to prepare in just 20 minutes, this comforting dessert is perfect for those who crave a homemade touch over fast food. Plus, the best part? You can easily make it dairy-free or gluten-free, ensuring everyone at your table can enjoy a slice. Ready to bring a taste of tradition to your holiday table? Let’s dive into this cozy recipe together!

Why is Gingerbread Pudding Cake a Must-Try?

Irresistible Aroma: The warm spices evoke memories of holiday kitchens, setting the perfect ambiance for gatherings.

Easy Preparation: Whip it up in just 20 minutes, making it an effortless addition to your festive menu.

Customizable Options: You can easily make this cake dairy-free or gluten-free, ensuring that everyone can savor its deliciousness.

Decadent Toffee Sauce: This rich sauce seeps into the cake, creating a gooey, indulgent treat that will have guests asking for seconds.

Comforting and Cozy: It’s the perfect dessert to wrap up a family meal, offering heartwarming flavors that soothe the soul.

Pair it with some whipped cream or check out my Red White Cake for more festive inspiration! Enjoy bringing delightful memories back to life with this Gingerbread Pudding Cake.

Gingerbread Pudding Cake Ingredients

• Here’s everything you need to create this delightful holiday dessert.

For the Cake

Medjool dates – Natural sweetness and moisture; choose pitted dates for ease.
Water – Used to create a smooth paste with the dates, ensuring a moist cake texture.
Yogurt (vanilla or plain) – Adds moisture and enhances flavor; non-dairy options work wonderfully.
Gluten-Free Flour or All-Purpose Flour – Provides structure; feel free to substitute equally if needed.
Baking powder & baking soda – Essential leavening agents for a fluffy rise.
Ground cinnamon, nutmeg, ginger, cloves – Warm spices that bring the classic gingerbread flavor to life.
Kosher salt – Balances sweetness and amplifies all the wonderful flavors.
Butter – Contributes rich flavor; can be swapped with dairy-free alternatives.
Light brown sugar & granulated sugar – Adds sweetness and moisture; the brown sugar offers a deeper flavor.
Vanilla extract – Elevates the overall flavor profile of the cake.
Buttermilk or dairy alternative with vinegar – Keeps the cake tender; for dairy-free, substitute with almond milk mixed with vinegar.
Molasses – Provides the signature gingerbread flavor and dark color.
Eggs – Binds ingredients together and adds fluffiness; can be replaced with flax eggs for a vegan twist.

For the Toffee Sauce

Heavy cream – Creates a rich, luscious sauce; substitute with coconut cream for a dairy-free option.
Vanilla – Enhances the flavor of the sauce beautifully.
Additional molasses – Deepens the flavor and complements the cake perfectly.
Brown sugar – Adds sweetness and a touch of caramelization to the sauce.

Enjoy making this Gingerbread Pudding Cake with its flavorful ingredients, and embrace the warmth of the holiday season in every slice!

Step‑by‑Step Instructions for Gingerbread Pudding Cake

Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While the oven heats, prepare a 9×13-inch cake pan by generously spraying it with nonstick cooking spray. This ensures that your Gingerbread Pudding Cake releases easily after baking. Take a moment to visualize that cozy cake nestled in the pan, ready for the oven!

Step 2: Prepare the Date Paste
In a small pot, combine chopped Medjool dates with enough water to cover them. Place the pot over medium heat and cook for about 7-10 minutes, stirring occasionally, until the dates soften and form a smooth paste. The mixture should take on a rich, dark color, revealing the natural sweetness that will elevate your cake.

Step 3: Cream Butter and Sugars
In a large mixing bowl, add softened butter, light brown sugar, and granulated sugar. Using a hand mixer or a stand mixer, cream the mixture until it’s fluffy and pale, about 3-4 minutes. This step is crucial for incorporating air, which will give your Gingerbread Pudding Cake its delightful texture, so keep an eye out for that light, airy consistency.

Step 4: Add Eggs and Wet Ingredients
One at a time, beat in the eggs into the creamed butter and sugar mixture, allowing each to fully incorporate before adding the next. Then, add the vanilla extract, yogurt, the smooth date paste, and buttermilk. Mix until everything is well combined and smoothly blended, creating a fragrant batter full of flavor and moisture.

Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the gluten-free flour (or all-purpose flour), baking powder, baking soda, ground cinnamon, nutmeg, ginger, cloves, and kosher salt. This step is essential to evenly distribute the leavening agents and spices, so your Gingerbread Pudding Cake bakes uniformly and captures that enchanting gingerbread aroma.

Step 6: Mix Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients. Use a spatula or wooden spoon to gently fold the ingredients until just combined. Take care not to over-mix, as this could impact the final texture of your cake. A few lumps are perfectly fine — smooth batter is not the goal here!

Step 7: Pour and Bake
Pour the cake batter into the prepared cake pan, spreading it evenly with a spatula. Place it in the preheated oven and bake for 45-50 minutes. The cake is done when a toothpick inserted into the center comes out clean. As it bakes, enjoy the invigorating smell of gingerbread filling your kitchen!

Step 8: Prepare the Toffee Sauce
In a medium saucepan, combine heavy cream, vanilla, additional molasses, and brown sugar over medium heat. Stir continuously and cook for about 10 minutes, or until the mixture thickens and turns a golden hue. The toffee sauce should be luscious and fragrant, ready to soak into your Gingerbread Pudding Cake.

Step 9: Soak the Cake
Once your cake has finished baking, remove it from the oven and let it cool for about 10 minutes. Poke holes all over the top of the cake using a skewer or toothpick. Pour most of the warm toffee sauce over the cake, allowing it to seep into the holes, enhancing the flavor and creating a moist dessert.

Step 10: Serve and Enjoy
Slice your warm Gingerbread Pudding Cake into squares, and serve with the remaining toffee sauce drizzled generously on top. This decadent dish is perfect for sharing at holiday gatherings, where everyone can indulge in the warmth and comfort of this delightful dessert.

Gingerbread Pudding Cake Variations & Substitutions

Feel free to tailor this delightful cake to suit your taste buds and dietary needs!

Fruity Sweetness: Replace Medjool dates with figs or prunes for different flavor profiles – sweet and rich. Each option adds its unique touch, offering a twist to your traditional gingerbread experience.
Gluten-Free Options: Use almond flour or coconut flour for a gluten-free version, perfect for those with dietary restrictions. Just remember to adjust the liquid slightly as these flours absorb more moisture.
Dairy-Free Delight: Swap heavy cream in the toffee sauce for coconut cream to make it completely dairy-free. The coconut adds a subtle tropical note, elevating the flavor of the sauce beautifully.
Nutty Twist: Incorporate chopped walnuts or pecans into the batter for added texture and a nutty flavor that complements the warming spices perfectly. A little crunch goes a long way in enhancing your cake’s charm!
Spice It Up: For an extra kick, add a pinch of cayenne or black pepper to the spice blend. This subtle heat contrasts beautifully with the sweetness of the toffee sauce.
Molasses Variation: Use dark or sorghum molasses instead of regular molasses for a deeper flavor. Both options provide a unique richness that will take your cake to another level!
Egg-Free Option: Substitute flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for eggs to create a vegan version, ensuring everyone at your table can enjoy a slice.
Berry Boost: Serve this cake warm topped with fresh raspberries or strawberries for a pop of color and flavor. Their tartness brings a refreshing balance to the sweet, warm cake.

For more ideas, why not pair this comforting dessert with a side of my luscious Vanilla Pound Cake or whip up an easy Oreo Cheesecake to create a delightful dessert spread? Enjoy the delicious possibilities!

What to Serve with Gingerbread Pudding Cake

As the intoxicating aroma of gingerbread fills your home, let’s make sure your dessert creates a perfect meal experience!

Whipped Cream: Light and airy, whipped cream adds a fluffy texture that balances the rich toffee sauce beautifully, enhancing each bite.
Vanilla Ice Cream: A scoop of creamy vanilla ice cream brings a delightful contrast to the warm pudding cake and complements the spice perfectly.
Apple Crisp: The tartness and crunch of a spiced apple crisp brings a refreshing contrast to the sweetness of the cake, offering different textures.
Spiced Tea: A warm cup of spiced tea, infused with ginger and cinnamon, pairs harmoniously, enhancing the cake’s warm flavors and creating a cozy vibe.
Caramel Sauce: Drizzling extra caramel over the cake can intensify the sweetness and add a luscious layer of flavor that’s totally irresistible.
Fresh Fruit Salad: A medley of vibrant fruits like oranges and pomegranates offers a refreshing burst of flavor and a splash of color on your holiday table.
Chocolate Coffee: The bittersweet notes of a rich chocolate coffee provide an elegant touch, balancing the dessert’s sweetness and elevating your dessert experience.
Pumpkin Pie: Serve a slice of pumpkin pie alongside your gingerbread pudding cake for an ultimate holiday duo that showcases both spicy warmth and comforting flavors.
Cranberry Sauce: A dollop of tart cranberry sauce brightens up the sweetness of the cake, adding a zingy contrast that awakens the palate.

How to Store and Freeze Gingerbread Pudding Cake

Room Temperature: Keep the cake covered at room temperature for up to 2 days to maintain its moisture and flavor.
Fridge: Store any leftover Gingerbread Pudding Cake in an airtight container in the fridge for up to 3 days, ensuring it stays soft and delicious.
Freezer: For longer storage, wrap slices tightly in plastic wrap and then in foil. You can freeze the cake without the sauce for up to 3 months.
Reheating: To enjoy, thaw overnight in the fridge and reheat in a microwave or oven until warm. Drizzle with toffee sauce before serving for that fresh taste!

Make Ahead Options

These Gingerbread Pudding Cakes are perfect for busy home cooks who cherish homemade desserts! You can prepare the cake batter up to 24 hours in advance by mixing it and storing it in the refrigerator. Just be sure to pour it into the prepared pan just before baking to retain its fluffy texture. The toffee sauce can also be made up to 3 days ahead; simply refrigerate it in an airtight container and reheat it on the stove before serving. When you’re ready to indulge, bake the cake fresh for the best results and pour the warm toffee sauce over it. This method not only saves time but also guarantees your Gingerbread Pudding Cake remains as delicious and comforting as ever!

Tips for the Best Gingerbread Pudding Cake

Use Fresh Ingredients: Always opt for fresh ground spices and high-quality vanilla extract. Freshness significantly enhances the gingerbread flavor profile, making your cake more aromatic and delicious.
Don’t Overmix: After combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense texture, rather than the fluffy softness that’s ideal for Gingerbread Pudding Cake.
Proper Cooling: Allow your cake to cool for at least 10 minutes before poking holes. This helps prevent it from crumbling while soaking up the toffee sauce and keeps it beautifully intact.
Customize Sweetness: Taste your toffee sauce as it cooks. You can always adjust the sweetness by adding extra brown sugar or a splash more molasses, creating the perfect richness to complement your cake.
Make Ahead: Consider making both the gingerbread cake and the toffee sauce a day in advance. Just store them separately in the fridge, and reheat before serving to enhance the flavors.

Gingerbread Pudding Cake Recipe FAQs

How do I choose the right Medjool dates for the cake?
Absolutely! Look for Medjool dates that are plump and soft, with a rich brown color. Avoid dates that are dry or have dark spots all over, as these can affect the moisture in your cake. If you can’t find Medjool dates, feel free to substitute with soft dried figs or prunes for a different sweetness profile.

What is the best way to store leftover Gingerbread Pudding Cake?
Very! Store your leftover Gingerbread Pudding Cake in an airtight container in the fridge for up to 3 days. To maintain its delightful softness, you can cover the container with a layer of plastic wrap before sealing it, ensuring no moisture escapes. If you’d like to keep it a bit longer, consider freezing it.

Can I freeze the Gingerbread Pudding Cake? How?
Of course! To freeze the cake, let it cool completely, then wrap individual slices tightly in plastic wrap. Afterward, wrap them in foil for extra protection. You can freeze the cake without the toffee sauce for up to 3 months. When you’re ready to enjoy, simply thaw overnight in the fridge and reheat it in the microwave or oven before drizzling warm toffee sauce on top.

What should I do if my cake turns out too dense?
If your Gingerbread Pudding Cake ends up dense, it may be due to overmixing during preparation. Next time, try to mix the wet and dry ingredients only until just combined; a few lumps are perfectly okay! Also, ensure your leavening agents (baking powder and baking soda) are fresh, as expired ones can also lead to a denser cake.

Is this recipe suitable for those with dietary restrictions?
Absolutely! This Gingerbread Pudding Cake can easily be made dairy-free by substituting yogurt with coconut yogurt and the heavy cream with coconut cream in the toffee sauce. If you’re avoiding gluten, just use a high-quality gluten-free flour blend in place of regular flour. Always check for specific allergies in your ingredient labels to ensure it’s safe for everyone at your table.

Can I make this Gingerbread Pudding Cake vegan?
Yes! You can make this cake vegan by replacing eggs with flax eggs. To create a flax egg, simply mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit until it thickens (about 5-10 minutes). This will help bind your ingredients while keeping the delightful flavors intact!