Name: Gingerbread Pudding Cake: A Cozy Holiday Delight
Prep time: 20 min
Cook time: 50 min
Total time: 80 min
Ingredients: 1 cup Medjool Dates (Adds natural sweetness and moisture; substitute with figs or prunes for different flavor.); 1 cup Water (Used to cook the dates.); 1 cup Yogurt (Vanilla or Plain) (Choose dairy-free yogurt for dairy-free option.); 2 cups Gluten-Free Flour or All-Purpose Flour (Provides structure.); 1 tbsp Baking Powder; 1 tsp Baking Soda; 2 tsp Ground Cinnamon (Key spices for flavor.); 1 tsp Nutmeg (Key spices for flavor.); 1 tsp Cloves (Key spices for flavor.); 1 tbsp Ginger (Key spices for flavor.); 1 tsp Kosher Salt (Balances sweetness.); 0.5 cup Butter (Can be replaced with dairy-free butter or oil.); 0.5 cup Light Brown Sugar (Sweetener.); 0.5 cup Granulated Sugar (Sweetener.); 2 tsp Vanilla Extract; 1 cup Buttermilk or Milk + Vinegar (Substitute with dairy-free milk.); 0.5 cup Molasses (Provides depth of flavor.); 2 large Eggs (Binds ingredients.); 1 cup Heavy Cream (Can swap with coconut cream for dairy-free.); 2 tsp Vanilla Extract; 0.5 cup Molasses; 0.5 cup Brown Sugar

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Have you ever walked into a kitchen filled with the warm, inviting scent of spices on a chilly evening? If that gives you a cozy feeling, then my Gingerbread Pudding Cake is the perfect recipe for you! This delightful dessert combines the comforting flavors of cinnamon, ginger, and cloves with a luscious toffee sauce that seeps into the cake, creating an irresistible gooey texture. Not only is it an easy-to-make treat, but it also offers gluten-free and dairy-free options, making it versatile for different dietary needs. So whether you’re gathering with loved ones or simply treating yourself, this cake promises to be a sweet escape from everyday fast food. Are you ready to bring festive cheer into your home? Let’s dive into the recipe!

Why is this cake a holiday favorite?

Comforting warmth: The blend of cinnamon, ginger, and cloves creates a uniquely festive aroma that fills your kitchen with joy.
Gooey indulgence: With its luscious toffee sauce, this cake offers a melt-in-your-mouth experience, making it the perfect dessert for chilly evenings.
Dietary-friendly: Whether you’re gluten-free or dairy-free, this recipe ensures everyone can enjoy a slice of cozy goodness.
Quick and easy: With just a few simple ingredients, you can whip up this cake in no time, leaving you more moments to share with loved ones.
Versatile delight: Serve it warm with a scoop of vanilla ice cream or top it with whipped cream for an extra indulgent treat; it’s like enjoying Oreo Cheesecake Decadent but with a festive twist!
Crowd-pleaser: This Gingerbread Pudding Cake is sure to be a hit at your holiday gatherings, transforming any occasion into a memorable celebration.

Gingerbread Pudding Cake Ingredients

For the Cake

Medjool Dates – Adds natural sweetness and moisture to the cake; substitute with figs or prunes for a different flavor.
Water – Used to cook the dates into a smooth paste.
Yogurt (Vanilla or Plain) – Contributes to the cake’s moisture; choose dairy-free yogurt to keep it dairy-free.
Gluten-Free Flour or All-Purpose Flour – Provides the needed structure; use the same amount for substitutions.
Baking Powder & Baking Soda – Essential leavening agents that help the cake rise to perfection.
Ground Cinnamon, Nutmeg, Cloves, Ginger – Key spices that give the classic gingerbread flavor; increase spices for a bolder taste.
Kosher Salt – Balances the sweetness and enhances the overall flavor profile.
Butter – Adds richness to the cake; can be replaced with dairy-free butter or oil for an alternative.
Light Brown Sugar & Granulated Sugar – Sweeteners that create a delightful texture and flavor in the cake.
Vanilla Extract – Enhances the overall flavor with a subtle sweetness.
Buttermilk or Milk + Vinegar – Adds necessary acidity to react with baking soda; substitute with dairy-free milk for a dairy-free option.
Molasses – Provides depth of flavor and moisture, essential for a rich taste.
Eggs – Binds the ingredients together and creates a fluffy structure.

For the Toffee Sauce

Heavy Cream – Main ingredient for the sauce; swap with coconut cream for a rich dairy-free version.
Vanilla Extract – Enhances the flavor profile of the sauce, making it irresistible.
Molasses & Brown Sugar – Combine for a rich sweetness that balances the sauce beautifully.

Step‑by‑Step Instructions for Gingerbread Pudding Cake

Step 1: Preheat the Oven and Prepare the Pan
Start by preheating your oven to 350°F (175°C). While the oven is heating, take a 9×13-inch cake pan and generously spray it with nonstick spray, ensuring the entire surface is coated. This will guarantee that your cozy Gingerbread Pudding Cake releases easily after baking.

Step 2: Cook the Medjool Dates
In a small pot, combine the pitted and chopped Medjool dates with enough water to cover them. Place the pot over medium-low heat, allowing the mixture to simmer gently for about 7-10 minutes. Stir occasionally until the dates break down into a smooth paste, creating a naturally sweet base for your cake.

Step 3: Cream the Butter and Sugars
In a mixing bowl, cream together room temperature butter, light brown sugar, and granulated sugar until the mixture becomes light and fluffy. This should take about 3-5 minutes of beating. Gradually add in the eggs, one at a time, mixing well after each addition. Follow this by incorporating the vanilla extract, date paste, yogurt, and buttermilk, blending until just combined.

Step 4: Whisk the Dry Ingredients
In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, ground cinnamon, nutmeg, cloves, and kosher salt. Ensure the dry ingredients are well mixed to evenly distribute the spices, which are key to achieving the rich flavor of the Gingerbread Pudding Cake.

Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, using a spatula or wooden spoon to blend gently. Mix until the batter is smooth and free of lumps. Take care not to over-mix, as this could affect the cake’s tender texture, which is especially delightful in a cozy gingerbread dessert.

Step 6: Pour the Batter into the Pan
Once your batter is ready, pour it into the prepared cake pan, spreading it evenly with a spatula. The batter will be thick, so take your time to ensure an even layer. Place the pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean; the edges should look set and slightly pulled away from the sides of the pan.

Step 7: Prepare the Toffee Sauce
While the cake is baking, start on the luscious toffee sauce. In a medium pot, combine heavy cream, molasses, brown sugar, and vanilla extract. Cook over medium heat while stirring occasionally, allowing the mixture to come to a gentle boil. Keep an eye on it for about 10 minutes, until the sauce turns lightly golden and thickens slightly.

Step 8: Soak the Cake and Serve
After baking, allow the Gingerbread Pudding Cake to cool for a few minutes. While it’s still warm, poke holes all over the surface using a skewer. Pour ¾ of the prepared toffee sauce over the cake, allowing it to soak into the holes. For a decadent touch, serve the cake warm with the remaining sauce drizzled on top, inviting everyone to indulge in its gooey goodness.

Make Ahead Options

These Gingerbread Pudding Cakes are a fantastic option for busy home cooks looking to save time! You can prepare the cake batter and store it in the refrigerator for up to 24 hours. To maintain quality, mix the dry ingredients separately and add them to the wet ingredients just before baking; this prevents the batter from becoming too dense. The toffee sauce can be prepared up to 3 days in advance—just reheat it gently on the stove before serving. When you’re ready to bake, simply pour the batter into the pan and proceed with the instructions, ensuring you have a delightful dessert with minimal effort at the last minute!

How to Store and Freeze Gingerbread Pudding Cake

Room Temperature: Store any leftover cake uncovered for up to 1 day, ensuring it remains fresh and maintains its gooey texture.
Fridge: Tightly cover any remaining Gingerbread Pudding Cake with plastic wrap or store in an airtight container for up to 3 days to prevent it from drying out.
Freezer: Freeze the un-sauced cake by wrapping it in plastic wrap followed by aluminum foil for up to 3 months. Thaw overnight in the fridge before serving.
Reheating: To enjoy the cake warm, microwave individual slices for about 20-30 seconds or reheat in a 350°F (175°C) oven for 10-15 minutes, adding the toffee sauce just before serving for that indulgent experience.

Helpful Tricks for Gingerbread Pudding Cake

Use Room Temperature Ingredients: Ensure your butter, eggs, and yogurt are at room temperature for a smoother batter and lighter cake.
Avoid Overmixing: Mix the batter until just combined; overmixing can make the cake dense instead of light and fluffy.
Check Doneness Carefully: Insert a toothpick into the center; if it comes out clean, your Gingerbread Pudding Cake is ready.
Cool Before Serving: Allow the cake to cool slightly before pouring the toffee sauce, enhancing the soaking effect for that luscious texture.
Experiment with Spices: Feel free to adjust the spice levels to your preference; add an extra pinch of ginger or integrate cardamom for a unique twist!
Make Ahead: Bake the cake a day in advance and store it covered, then reheat gently and pour the warm toffee sauce just before serving for maximum flavor.

Gingerbread Pudding Cake: Delicious Variations Await!

Feel free to explore these delightful twists on your Gingerbread Pudding Cake, designed to suit every taste and dietary need!

Dairy-Free: Swap regular yogurt with coconut or almond yogurt for a creamy, dairy-free delight. Your cake will remain wonderfully tender!
Gluten-Free Flour: Use a gluten-free blend instead of all-purpose flour to cater to dietary needs without sacrificing taste. The texture will still be delightful!
Fruit Options: Replace Medjool dates with figs or dried apricots for a unique flavor profile. Each fruit brings its own sweetness and richness to the cake.
Spicy Kick: Add a pinch of cayenne pepper or extra ginger for a zesty pepper in the flavor profile. This spice will give your cake a warm, exciting edge!
Nutty Crunch: Incorporate chopped walnuts or pecans for added texture. The crunch contrasts beautifully with the cake’s gooeyness, creating an enjoyable bite.
Vegan Delight: Substitute eggs with flaxseed meal mixed with water for a vegan-friendly version. This will still bind your ingredients together effectively!
Toffee Sauce Variation: Experiment with maple syrup in your toffee sauce for a different sweetness. Its rich flavor pairs wonderfully with the gingerbread!
Festive Toppings: Garnish with candied ginger or a dusting of powdered sugar before serving. This adds an extra touch of holiday spirit to your Gingerbread Pudding Cake.

As you whip up this comforting dessert, don’t forget to serve it with a scoop of ice cream or a dollop of whipped cream, just like with my Ice Cream Cake and treat yourself to indulgence! Happy baking!

What to Serve with Cozy Gingerbread Pudding Cake?

The festivities are calling, and there’s no better way to elevate your Gingerbread Pudding Cake than with delightful sides and accompaniments!

Whipped Cream: A dollop of fresh whipped cream adds a light, airy touch that balances the cake’s richness perfectly.
Vanilla Ice Cream: The creamy, cold sweetness of vanilla ice cream contrasts beautifully with the warm pudding cake, creating a delicious temperature play.
Candied Pecans: Caramelized nuts provide a crunchy texture and added sweetness, enhancing the spices in the cake while offering a nutty crunch.
Spiced Apple Compote: The warm, fragrant notes of spiced apples mirror the gingerbread flavors, while their soft texture adds a delightful twist.
Hot Chocolate: Pair each slice with a cup of rich hot chocolate, enveloping you in warmth and nostalgia, ideal for sipping while sharing memories.
Chai Tea: The aromatic spices of chai tea echo the flavors of the cake, deepening the cozy experience and creating a soothing pairing.
Cinnamon Sugar Pita Chips: These crispy delights offer a fun crunch, with a hint of sweetness, making them a delightful side for dipping into the toffee sauce.
Fruit Salad: A bright medley of seasonal fruit adds freshness and a burst of color, providing a light balance to the cake’s dense sweetness.
Ginger Ale: A fizzy glass of ginger ale refreshes the palate between bites, elevating the ginger notes in both the drink and the cake.

Gingerbread Pudding Cake Recipe FAQs

What type of Medjool dates should I use?
Absolutely! When selecting Medjool dates, look for ones that are plump and soft, with a rich caramel-like color. Avoid dates with dark spots all over, as this may indicate they are past their prime. If Medjool dates are hard to find, you can substitute with figs or prunes, although the flavor may differ slightly.

How should I store leftover Gingerbread Pudding Cake?
Very! After the cake cools, tightly cover any leftover Gingerbread Pudding Cake with plastic wrap or place it in an airtight container. It will stay fresh in the refrigerator for up to 3 days. To maintain its gooey texture, avoid leaving it uncovered in the fridge for too long.

Can I freeze the Gingerbread Pudding Cake?
The more the merrier! To freeze your Gingerbread Pudding Cake, wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. It can be stored for up to 3 months. When you’re ready to enjoy it, thaw the cake overnight in the fridge, and reheat it gently in a 350°F (175°C) oven.

What if my cake comes out too dense?
Not to worry! If your Gingerbread Pudding Cake turns out dense, it’s likely due to overmixing the batter or using cold ingredients. To avoid this, always mix until just combined and ensure your butter, eggs, and yogurt are at room temperature. If you want to add more lift, consider checking the freshness of your baking powder and baking soda as well.

Can I make this recipe dairy-free?
Absolutely! You can easily adapt the Gingerbread Pudding Cake to be dairy-free by using dairy-free yogurt, butter substitutes, and coconut cream for the toffee sauce. Just make sure to use dairy-free milk with vinegar as a substitute for buttermilk, and you’re good to go!

How can I adjust the spice levels in the recipe?
Very! If you prefer a spicier kick, you can add extra ginger or even a pinch of cayenne pepper to the batter. Alternatively, if you enjoy milder flavors, feel free to reduce the amount of cloves or nutmeg. Baking is about personal preferences, so don’t hesitate to tweak the spices to suit your taste!