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4.64 from 65 votes

Vegan Sticky Gingerbread Date Cake

This Sticky Gingerbread Date Cake is extra soft and moist, with chewy medjool dates, warming spices and sweet vegan caramel sauce.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Keyword: Sticky gingerbread date cake, vegan sticky date cake, vegan sticky gingerbread cake
Servings: 9 servings
Calories: 367kcal
Author: Elaine Skiadas

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

  • Preheat the oven to 350 F and line a greased 8x8 baking dish with parchment.
  • 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.
  • In a large mixing bowl, whisk together the flour, baking powder, cinnamon, ginger and cloves. 
  • Once the date mixture has cooled, stir in the melted vegan butter, cane sugar and molasses.
  • 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.
  • 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.
  • Serve the cake slightly warm or at room temperature with a generous drizzle of caramel and scoops of vanilla ice cream.

Nutrition

Serving: 1g | Calories: 367kcal | Carbohydrates: 60g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 436mg | Fiber: 1g | Sugar: 43g