Warm, comforting, sticky, and delicious. This ginger toffee pudding has a super moist and tender cake soaked in a rich ginger toffee sauce. It’s an easy dessert that’s perfect for festive gatherings!
Try my amazing gooey Sticky Gingerbread Pudding! Serve it with an extra drizzle of sticky ginger toffee sauce for the ultimate cozy dessert.
This dessert features a warm, comforting, sticky, and delicious ginger toffee pudding with a tender and moist sponge soaked in an indulgent ginger toffee sauce. It’s an easy and festive dessert perfect for get-togethers!
Vegan Sticky Gingerbread Pudding
This Sticky Gingerbread Pudding features a tender and moist ginger sponge soaked in an indulgent ginger toffee sauce. Serve with an extra drizzle of sticky ginger toffee sauce for the ultimate cozy dessert.
Sticky Gingerbread Pudding
Ingredients
Gingerbread Sponge:
- 1 cup pitted Medjool dates chopped
- 1 cup boiling water
- 1 tsp baking soda
- 1½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp salt
- ½ cup light brown sugar
- ¼ cup granulated sugar
- ½ cup dairy-free butter melted
- 1 tsp vanilla extract
- 1 cup plant-based milk almond, soy, or oat
Ginger Toffee Sauce:
- 1 cup light brown sugar
- ½ cup dairy-free butter
- ½ cup canned coconut milk full-fat
- 1 tbsp molasses
- 1 tbsp ground ginger
- 1 tsp vanilla extract
Instructions
Prepare the Gingerbread Sponge:
- Preheat your oven to 350°F (175°C).
- Grease and line an 8-inch square baking dish with parchment paper.
- Place the chopped dates in a bowl and pour the boiling water over them. Stir in the baking soda and let it sit for 10 minutes until the dates are soft.
- In a large bowl, whisk together the flour, baking powder, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt.
- In another bowl, mix the light brown sugar, granulated sugar, melted dairy-free butter, vanilla extract, and plant-based milk until smooth.
- Add the softened dates along with the soaking liquid to the wet ingredients and blend with an immersion blender until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes.
Prepare the Ginger Toffee Sauce:
- In a medium saucepan, combine the light brown sugar, dairy-free butter, canned coconut milk, and molasses.
- Heat over medium heat, stirring constantly until the mixture comes to a boil.
- Reduce the heat and simmer for 2-3 minutes, until the sauce thickens slightly.
- Stir in the ground ginger and vanilla extract.
Assemble the Pudding:
- Poke holes all over the surface of the warm sponge with a skewer or fork.
- Pour half of the warm ginger toffee sauce evenly over the sponge, allowing it to soak in.
- Let the pudding sit for a few minutes to absorb the sauce.
Serve:
- Serve the sticky gingerbread pudding warm, with an extra drizzle of the remaining ginger toffee sauce.
- Enjoy this gooey, sweet, and comforting dessert with a scoop of dairy-free ice cream or a dollop of dairy-free whipped cream if desired.
Notes
- Medjool Dates: Ensure the dates are soft and fresh for the best texture and flavor.
- Coconut Milk: Full-fat coconut milk provides the richness needed for the ginger toffee sauce.
- Serving: This pudding is best enjoyed warm and fresh, but can be reheated in the microwave for a gooey treat later.