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Gingerbread Pudding Cake

Gingerbread Pudding Cake: A Cozy Holiday Delight

Gingerbread Pudding Cake is a delightful dessert that combines warming spices and toffee sauce for a gooey holiday treat.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 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.
For the Toffee Sauce
  • 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

Equipment

  • 9x13-inch cake pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Small Pot
  • medium pot

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and prepare a 9x13-inch cake pan with nonstick spray.
  2. Cook the Medjool dates in a pot with water over medium-low heat for 7-10 minutes until a smooth paste forms.
  3. In a mixing bowl, cream butter, light brown sugar, and granulated sugar until fluffy. Add eggs one at a time, then mix in vanilla, date paste, yogurt, and buttermilk.
  4. Whisk together gluten-free flour, baking powder, baking soda, ground spices, and salt in a separate bowl.
  5. Gradually add the dry ingredients to the wet, mixing gently until smooth.
  6. Pour the batter into the prepared pan and bake for 45-50 minutes until a toothpick comes out clean.
  7. Prepare the toffee sauce by combining heavy cream, molasses, brown sugar, and vanilla in a medium pot. Cook until lightly golden.
  8. Allow the cake to cool, poke holes in it, and pour ¾ of the toffee sauce over it. Serve warm with remaining sauce.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 45gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 300IUCalcium: 50mgIron: 1.5mg

Notes

Ensure room temperature ingredients for smoother batter. Avoid overmixing to keep cake fluffy. Cool slightly before adding toffee sauce.

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