Baking, Cake, Christmas, Dessert, Vegan

Vegan Sticky Gingerbread Date Cake

This Vegan Sticky Gingerbread Date Cake is extra soft and moist, with chewy medjool dates, warming spices and rich dairy-free caramel sauce. Serve with vanilla ice cream for a delicious, sweet treat perfect for the holidays or anytime.

Vegan Sticky Gingerbread Date Cake

Ingredients in Sticky Gingerbread Date Cake

(Full ingredient list and instructions in recipe card at bottom of the page)

Medjool dates: pitted dates make the cake moist and chewy while adding natural sweetness.

Non-dairy milk: I used soymilk, but feel free to use your favorite plantbased milk.

Vegan butter: The Earth Balance baking sticks are my go-to, but other vegan butters will work well too. I don’t recommend using coconut oil instead because this may change the texture.

Molasses: For that classic gingerbread taste, molasses adds depth and richness to cake while also keeping it moist.

Cane sugar: This gingerbread date cake gets doused with a good amount of caramel sauce, so the cake itself isn’t too sweet. If you’re strictly vegan, make sure you buy vegan cane sugar.

All purpose flour: I haven’t tried this recipe using other types of flour, so I don’t recommend making any substitutions.

Baking powder & baking soda: Baking powder allows the cake to rise while baking soda helps soften the dates by breaking down their tough exterior.

Cinnamon, ground ginger & cloves: For that classic gingerbread flavor!

Vegan Sticky Gingerbread Date Cake

How to Make Sticky Gingerbread Date Cake

This gingerbread date cake comes together a little differently than most other cakes because of the dates, but it’s still pretty easy to make.

Start by preparing the cake pan. You’ll need an 8×8 glass baking dish. I like to grease the pan and line it with parchment, leaving about an overhang for easy removal.

Start by placing the dates in a small sauce pan and covering them with non-dairy milk and a bit of water. Bring the mixture to boil then reduce the heat and let it simmer for about 10 minutes or until the dates have softened. Turn off the heat and stir in the baking soda. It will probably bubble up quite a bit and this is ok! Let the mixture cool off for a few minutes and allow the baking soda to break down the dates.

Meanwhile, whisk together the dry ingredients in a large mixing bowl and set those aside. Once the date mixture has cooled off, stir in the melted vegan butter, molasses and sugar. Pour the contents of the saucepan over the dry ingredients and use a spatula to fold until just combined. Try not to over-mix or the cake may be too dense.

Pour the batter into the prepared baking dish and bake for about 35-40 minutes. Begin checking at 35 minutes by inserting a cake tester into the center of the cake. If it comes out clean, it’s ready to come out. The middle should also be firm to the touch. Let the cake cool for 20-30 minutes before removing it from the pan and slicing.

Vegan caramel sauce

While the gingerbread date cake bakes, make the vegan caramel sauce. It’s super simple, just vegan butter, brown sugar, vanilla extract and non-dairy milk. Everything gets combined in a sauce pan and simmered over low heat for a few minutes until smooth. Careful not to let it boil or the caramel will harden and become like candy when it cools! Store the vegan caramel sauce in a jar and allow it to cool for at least 30 minutes before serving.

Tips for Serving

I recommend serving this sticky gingerbread date cake slightly warm or at room temperature. You can either drizzle the caramel sauce over the whole cake and let it sit for a while to seep in, or drizzle on individual portions. Either way, serve each slice with a scoop of vanilla ice cream or whipped cream and extra caramel sauce.

This cake also tastes delicious the next day! Just store it in an airtight container in the fridge for up to five days.

Vegan Sticky Gingerbread Date Cake

More Vegan Dessert Recipes to Try:

Vegan Sticky Gingerbread Date Cake

Vegan Sticky Gingerbread Date Cake

Yield: 9 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

This Sticky Gingerbread Date Cake is extra soft and moist, with chewy medjool dates, warming spices and sweet vegan caramel sauce.

Ingredients

  • 1 cup (packed) medjool dates, pitted and chopped
  • 1 cup non-dairy 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
  • Vanilla ice cream for serving

For the caramel sauce

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

Instructions

  1. Preheat the oven to 350 F and line a greased 8x8 baking dish with parchment.
  2. Place dates, non-dairy milk and water in a small sauce pan. Bring to a simmer then reduce the heat to low and cook, stirring frequently, for 10 minutes. Remove from the heat and stir in the baking soda. Let cool.
  3. In a large mixing bowl, whisk together the flour, baking powder, cinnamon, ginger and cloves. 
  4. Once the date mixture has cooled, stir in the melted vegan butter, cane sugar and molasses.
  5. Pour the wet ingredients over the dry and use a spatula to mix until just combined. Pour into the prepared cake pan and bake for 35-40 minutes or until a cake tester inserted into the center comes out clean. Let cool for at least 20 minutes before removing from the pan and slicing.
  6. Meanwhile, make the caramel sauce. Melt the vegan butter with the sugar and non-dairy milk over medium heat. Bring to a simmer then reduce the heat to low and cook, stirring frequently, for 5 minutes. Remove from heat and stir in the vanilla extract and salt. Transfer to a jar and let cool until thickened.
  7. Serve the cake slightly warm or at room temperature with a generous drizzle of caramel and scoops of vanilla ice cream.
Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 367Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 63mgSodium: 436mgCarbohydrates: 60gFiber: 1gSugar: 43gProtein: 4g

All nutritional info is an estimation

One Comment

  1. Looks super moist! We love anything gingerbread at my house!

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