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Vegan Sticky Gingerbread Date Cake Recipe

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3.9 from 44 reviews

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan, Western
  • Diet: Vegan

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