If you’re craving a dessert that wraps you in warm, cozy spice with every bite, look no further than this Vegan Sticky Gingerbread Date Cake Recipe. This cake is a beautiful blend of rich molasses, aromatic ginger, and naturally sweet dates, creating a moist, tender crumb that feels indulgent yet wholesome. Perfect for sharing with friends or enjoying as an after-dinner treat, this cake invites you to savor the holiday flavors any time of year with a comforting vegan twist.
Ingredients You’ll Need
Simple, pantry-friendly ingredients come together effortlessly in this recipe, each one playing a crucial role to build the cake’s wonderful flavor and texture. From the sticky sweetness of dates to the warm spices, these essentials create a well-rounded and unforgettable vegan cake experience.
- Medjool dates, 1 cup (packed), pitted and chopped: These provide natural sweetness and a chewy texture that moistens the cake wonderfully.
- Non-dairy milk, 1 cup: A smooth liquid base – almond, oat, or soy milk all work perfectly to keep this cake creamy and vegan.
- Water, 1/2 cup: Helps soften the dates and balance the batter’s consistency.
- Baking soda, 1 tsp: Reacts with the acidic molasses for a tender rise and light crumb.
- All purpose flour, 1 1/2 cups: The structure-builder that holds the cake together while keeping it soft.
- Baking powder, 1 1/2 tsp: Adds lift to make the cake fluffy without heaviness.
- Cinnamon, 1 tsp: Provides warm, familiar spice notes that feel so comforting.
- Ground ginger, 1 tsp: Brings that signature zing of gingerbread intensity.
- Ground cloves, 1/2 tsp: Adds depth and a hint of earthy sweetness for spice complexity.
- Vegan butter, 1/2 cup melted: Delivers richness and helps with the cake’s tender crumb.
- Cane sugar, 1/2 cup: Balances the spices with gentle sweetness.
- Molasses, 1/4 cup: The heart of gingerbread flavor, offering that deep, sticky, robust sweetness.
How to Make Vegan Sticky Gingerbread Date Cake Recipe
Step 1: Soften the Dates
Start by combining the chopped Medjool dates, non-dairy milk, and water in a small saucepan. Gently heat this mixture over medium heat, stirring occasionally, until the dates become soft and plump. This step ensures those natural sugars melt beautifully into the batter, lending the cake its signature moist, sticky charm.
Step 2: Mix Dry Ingredients
While the dates soak, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, ginger, and cloves in a large bowl. It’s important to get an even distribution of those spices and leavening agents to give the cake its perfect rise and balanced flavor.
Step 3: Combine Wet Ingredients
In another bowl, blend the melted vegan butter, cane sugar, and molasses until smooth and glossy. This luscious combo is what brings that sticky, rich quality to the cake, so take a moment to appreciate the deep aroma filling your kitchen.
Step 4: Bring It All Together
Gradually stir the softened date mixture into the wet ingredients. Then fold in the dry ingredients gently until just combined. The batter should be thick and luscious, ready to bake into a tender cake that’ll wow everyone.
Step 5: Bake and Cool
Pour the batter into a greased cake pan and bake at 350°F (175°C) for about 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before drizzling on the rich caramel sauce or serving with your favorite vegan ice cream.
How to Serve Vegan Sticky Gingerbread Date Cake Recipe
Garnishes
To elevate this rich Vegan Sticky Gingerbread Date Cake Recipe, try topping it with a sprinkle of chopped toasted pecans or walnuts. A dusting of powdered sugar or a dollop of coconut whipped cream can also add a lovely contrast to the sticky sweetness and spice.
Side Dishes
This cake pairs exceptionally well with a scoop of vanilla vegan ice cream or a generous smear of vegan buttercream frosting if you’re celebrating something special. Warm spiced tea or a creamy nut milk latte complement the fragrant spices perfectly for a cozy afternoon treat.
Creative Ways to Present
Serve the cake as a centerpiece dessert by pouring warm vegan caramel sauce over each slice right before serving. You can also turn it into a trifle with layers of diced cake, coconut cream, and fresh cranberries for a festive look. For a fun twist, cut the cake into squares and serve on a platter with toothpicks as bite-sized treats.
Make Ahead and Storage
Storing Leftovers
Your Vegan Sticky Gingerbread Date Cake Recipe stays moist and flavorful when stored in an airtight container at room temperature for up to 3 days. Keep it covered well to prevent it from drying out while preserving that sticky texture.
Freezing
This cake freezes beautifully—wrap individual slices tightly in plastic wrap and place in a freezer-safe bag. It can stay frozen for up to 2 months. When you’re ready to enjoy, thaw in the refrigerator overnight or gently reheat at room temperature.
Reheating
Warm your slice in a microwave for 15-20 seconds to revive the sticky gooey texture or heat in a low oven for 10 minutes. Adding a little drizzle of extra vegan caramel sauce after reheating refreshes all that luscious flavor.
FAQs
Can I use other types of dates in this Vegan Sticky Gingerbread Date Cake Recipe?
Medjool dates are ideal because of their large size and natural softness, but you can substitute other dates. Just make sure to soak them longer if they’re drier to achieve that perfect moistness.
Is there a gluten-free way to make this cake?
Absolutely! Swap the all-purpose flour for a gluten-free flour blend, ensuring it contains xanthan gum for structure. The baking time may need a slight adjustment, so keep an eye on the cake as it bakes.
Can I make this cake nut-free?
Yes, this recipe is naturally nut-free as long as you use non-dairy milk and vegan butter without nut ingredients. Simply avoid any nut-based garnishes to keep it safe for allergies.
How sticky is the cake supposed to be?
The cake is moist with a sticky, gooey crumb thanks to the dates and molasses, but it’s not overly wet. It strikes a lovely balance between tender and rich, with a caramel sauce on top enhancing the stickiness.
Can I prepare the batter ahead of time?
You can prepare the batter a few hours ahead and keep it refrigerated, but for best rise and texture, bake it soon after mixing. If refrigerated, let the batter sit at room temperature for 15 minutes before baking.
Final Thoughts
This Vegan Sticky Gingerbread Date Cake Recipe is a warm hug in dessert form. Its luscious, spiced flavors and sticky texture make it a must-bake for any season, especially when you want something both comforting and truly delightful. Trust me, once you try this cake, it will become a staple in your kitchen that friends and family will ask for again and again.
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Vegan Sticky Gingerbread Date Cake Recipe
This Vegan Sticky Gingerbread Date Cake is a moist, rich dessert perfect for cozy evenings. Made with chopped Medjool dates, warming spices like cinnamon, ginger, and cloves, and sweetened with cane sugar and molasses, this cake boasts a delightful sticky texture complemented by a luscious homemade vegan caramel sauce. Serve with vegan vanilla ice cream to balance the spicy sweetness for a comforting treat.
- Total Time: 55 minutes
- Yield: 8 servings
Ingredients
Cake
- 1 cup (packed) Medjool dates, pitted and chopped
- 1 cup non-dairy milk (such as almond or oat 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
- 1/2 cup vegan butter
- 1 cup brown sugar
- 1/4 cup non-dairy milk
- 1 tsp vanilla extract
- Pinch of salt
To Serve
- Vegan vanilla ice cream
Instructions
- Prepare Dates: In a small saucepan, combine the chopped Medjool dates, non-dairy milk, and water. Bring to a gentle simmer over medium heat, stirring occasionally. Cook until the dates are soft and the liquid is absorbed, about 10 minutes. Remove from heat and stir in the baking soda; the mixture will bubble up. Set aside to cool slightly.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, cinnamon, ground ginger, and ground cloves to ensure even distribution of the spices and leavening agents.
- Combine Wet Ingredients: In another bowl, whisk the melted vegan butter, cane sugar, and molasses until well combined and smooth. Then add the cooled date mixture and stir thoroughly.
- Make the Batter: Gradually fold the dry ingredients into the wet ingredients, stirring just until no dry flour is visible. Avoid overmixing to keep the cake tender.
- Prepare the Bakeware: Preheat the oven to 350°F (175°C). Grease and lightly flour an 8-inch square or round baking pan to prevent sticking.
- Bake the Cake: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Prepare Caramel Sauce: While the cake bakes, melt the vegan butter in a saucepan over medium heat. Add brown sugar and non-dairy milk, stirring until the sugar dissolves and the mixture comes to a gentle boil. Reduce heat and simmer for 5 minutes until thickened. Remove from heat and stir in vanilla extract and a pinch of salt.
- Cool and Serve: Once baked, allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack. Serve warm slices drizzled generously with the vegan caramel sauce and a scoop of vegan vanilla ice cream on the side.
Notes
- Medjool dates can be substituted with any soft, natural dates, but Medjool adds the best texture and sweetness.
- If non-dairy milk is not available, regular milk can be substituted unless strictly vegan.
- Make sure to chill the cake before slicing if you prefer a firmer texture.
- The caramel sauce can be kept refrigerated for up to a week and gently reheated before serving.
- This cake stores well in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Western
- Diet: Vegan
