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Sticky Gingerbread Pudding Cake Recipe

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4.4 from 24 reviews

This Sticky Gingerbread Pudding Cake is a delightful gluten-free and dairy-free dessert bursting with warm spices and a luscious caramel-like sauce. Made with almond and tapioca flours, molasses, and a blend of spices including cinnamon, ginger, and cloves, this cake bakes into a moist, pudding-like texture perfect for cozy gatherings. The surface caramelizes beautifully with a cinnamon sugar topping soaked in water, making every bite rich and comforting. Serve warm, optionally topped with pecans for added crunch.

Ingredients

Dry Ingredients

  • 1 1/4 cup blanched almond flour
  • 3 tbsp tapioca flour
  • 1/2 cup coconut sugar or palm sugar
  • 2 tsp cinnamon (divided)
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp kosher salt

Wet Ingredients

  • 1/3 cup unsweetened applesauce
  • 1/4 cup molasses
  • 1/4 cup unsweetened dairy-free milk (such as almond or coconut milk)
  • 1 tsp vanilla extract

Topping

  • 1/2 cup coconut sugar or palm sugar
  • 2 tsp cinnamon
  • 1 cup water

Optional

  • 3/4 cup diced pecans

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the pudding cake evenly.
  2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the blanched almond flour, tapioca flour, 1/2 cup coconut or palm sugar, baking soda, 2 teaspoons cinnamon, ground ginger, ground cloves, and kosher salt until well combined.
  3. Combine Wet Ingredients: In a large bowl, whisk the unsweetened applesauce, molasses, unsweetened dairy-free milk, and vanilla extract. Slowly fold the dry ingredients into the wet mixture, stirring gently until the batter is smooth and homogeneous.
  4. Prepare Baking Dish and Pour Batter: Spread the batter evenly into an 8x11-inch baking dish; if using a 9x9-inch pan, note that baking time may need to be adjusted. Use a spatula to smooth the top for even baking.
  5. Add Topping: In a small bowl, mix the remaining 1/2 cup coconut or palm sugar with 2 teaspoons cinnamon. Sprinkle this cinnamon sugar evenly over the cake batter. Next, carefully pour 1 cup of water over the top of the sugar layer without stirring to create the sticky caramel sauce during baking.
  6. Bake the Cake: Transfer the dish to the oven and bake for approximately 1 hour. Check starting at 45 minutes because oven temperatures vary. The cake should be set on top, bubbling with the caramel-like sauce, but may appear slightly undercooked; this is normal due to the sauce.
  7. Rest and Serve: Let the cake rest for 10-15 minutes after baking to allow the sauce to thicken and the pudding texture to set. Serve warm, optionally topped with diced pecans for added texture and flavor.

Notes

  • You can substitute coconut sugar with palm sugar based on availability or preference.
  • The cake is naturally gluten-free and dairy-free, perfect for those with dietary restrictions.
  • For a nut-free version, omit the almond flour and replace with an alternative gluten-free flour blend, adjusting liquid as needed.
  • Make sure not to stir after pouring water on the topping to achieve the signature caramel sauce effect.
  • The baking time can vary significantly depending on oven calibration and pan size; checking early is recommended to avoid overbaking.
  • Serving the pudding cake warm enhances the sticky, gooey texture and flavor.

Find it online: https://recipethrive.com/sticky-gingerbread-pudding-cake-recipe/