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Vegan Sticky Gingerbread Date Cake Recipe

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4.4 from 61 reviews

This Vegan Sticky Gingerbread Date Cake is a moist, warmly spiced dessert perfect for cozy gatherings. Made with pitted medjool dates simmered to a soft, luscious texture, combined with gingerbread spices and a rich vegan caramel sauce, this cake is both comforting and indulgent. It’s baked to perfection and served with dairy-free vanilla ice cream, balancing the sweetness with a creamy finish.

Ingredients

Cake Ingredients

  • 1 cup packed medjool dates, pitted and chopped
  • 1 cup non-dairy milk (such as almond or soy milk)
  • 1/2 cup water
  • 1 tsp baking soda
  • 1 1/2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 cup vegan butter, melted
  • 1/2 cup cane sugar
  • 1/4 cup molasses

Caramel Sauce Ingredients

  • 1/2 cup vegan butter
  • 1 cup brown sugar
  • 1/4 cup non-dairy milk
  • 1 tsp vanilla extract
  • Pinch of salt

Serving

  • Vanilla vegan ice cream

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish. Line it with parchment paper for easy removal of the cake later.
  2. Simmer Dates: In a small saucepan, combine the chopped medjool dates, non-dairy milk, and water. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low. Cook while stirring frequently for 10 minutes until the dates soften. Remove from heat and stir in the baking soda; allow the mixture to cool.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, cinnamon, ground ginger, and ground cloves to evenly distribute the spices.
  4. Combine Wet Ingredients: Once the date mixture has cooled, stir in the melted vegan butter, cane sugar, and molasses until fully incorporated.
  5. Make the Batter: Pour the wet ingredients over the dry ingredient mixture. Using a spatula, gently fold the ingredients together until just combined. Avoid over-mixing to keep the texture tender.
  6. Bake the Cake: Transfer the batter to the prepared baking dish, smoothing the top. Bake for 35-40 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Allow the cake to cool in the pan for at least 20 minutes before carefully removing and slicing.
  7. Prepare the Vegan Caramel Sauce: In a small saucepan, melt the vegan butter over medium heat. Add the brown sugar and non-dairy milk, stirring continuously. Bring the mixture to a simmer, then reduce heat to low. Continue stirring frequently for about 5 minutes until the sauce thickens. Remove from heat and stir in the vanilla extract and a pinch of salt. Transfer to a jar and let it cool until it reaches a thick, syrupy consistency.
  8. Serve: Plate slices of the gingerbread date cake slightly warm or at room temperature. Drizzle generously with the vegan caramel sauce and serve alongside scoops of vanilla vegan ice cream for a deliciously rich finish.

Notes

  • Ensure the date mixture is fully cooled before adding vegan butter and sugars to prevent curdling or separation.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
  • Using high-quality molasses enhances the depth of flavor and adds to the classic gingerbread taste.
  • The caramel sauce can be made ahead and refrigerated; gently warm before serving.
  • This cake stores well in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
  • Vegan butter brands vary; choose a buttery spread that melts smoothly for best texture.

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