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Sticky Gingerbread Pudding Cake is one of those desserts that instantly feels like the holidays! Imagine a soft, spiced cake with a sticky caramel sauce forming as it bakes. It’s Paleo, Gluten-Free, and utterly irresistible. Your family and friends will be asking for seconds!!
As a nutritionist, I love creating desserts that taste indulgent while still using wholesome ingredients. This Sticky Gingerbread Pudding Cake hits all the right notes.
Why You’ll Love This Recipe
This pudding cake is a comforting, festive treat with minimal effort. Unlike traditional desserts that require multiple steps, this cake magically forms its sticky, toffee-like sauce while baking. The warm flavors of ginger, cinnamon, and molasses bring all the holiday vibes to your table.
If you love holiday baking, you might also enjoy these other cozy treats: Paleo Pumpkin Bundt Cake and Gingerbread Baked Oatmeal.
What is Pudding Cake?
You might be wondering, what exactly is pudding cake? For those familiar with UK desserts, it’s a soft, moist cake paired with a rich, sticky caramel sauce. There are a few ways to make it, but my favorite is simple: pour hot water over the cake batter, sprinkle with cinnamon sugar, and bake. The sauce forms naturally, giving you a dessert that looks fancy but is easy to make!!
How to Make Sticky Gingerbread Pudding Cake
My version here is Paleo and Vegan, so it uses wholesome, plant-based ingredients without compromising flavor.
Directions
- Preheat your oven to 350°F.
- Whisk together dry ingredients: almond flour, tapioca flour, coconut sugar, cinnamon, cloves, ginger, baking soda, and salt.
- In a separate bowl, whisk together wet ingredients: molasses, applesauce, coconut oil, and vanilla extract.
- Combine wet and dry ingredients until smooth. Spread the batter evenly in an 8×11-inch rectangular pan.
- Mix additional coconut sugar with cinnamon and sprinkle over the top of the cake.
- Carefully pour hot water over the top without stirring. I know it looks strange at first, but trust me!! This creates the sticky sauce as it bakes.
- Bake for about 1 hour, or until the cake is bubbling and a sauce layer forms. Let it rest for 10-15 minutes after baking to set the sauce.
Tips for the Best Pudding Cake
- Serve warm within 20 minutes of baking for the perfect texture.
- Top with vanilla ice cream, whipped cream, or chopped pecans for extra indulgence.
- This is a “wet” cake similar to bread pudding, so it works best served in bowls.
- Store leftovers in an airtight container in the fridge and reheat before serving, but avoid making this far ahead—it’s best fresh!
This Sticky Gingerbread Pudding Cake is perfect for holiday gatherings, cozy nights, or anytime you need a sweet treat that feels special without being complicated. Your family will love the warm, sticky sweetness and holiday spice flavor!!!
Sticky Gingerbread Pudding Cake
Ingredients
For the Cake:
- 1 1/4 cup blanched almond flour
- 3 tbsp tapioca flour
- 1/2 cup coconut sugar or palm sugar
- 2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp ginger
- 1/2 tsp cloves
- 1/4 tsp kosher salt
- 1/3 cup unsweetened applesauce
- 1/4 cup molasses
- 1/4 cup unsweetened dairy free milk
- 1 tsp vanilla extract
For the topping:
- 1/2 cup coconut sugar or palm sugar
- 2 tsp cinnamon
- 1 cup water
- 3/4 cup diced pecans , (optional)
Instructions
- Preheat the oven to 350 degrees.
- In a medium sized bowl, whisk together the dry ingredients: both flours, sugar, baking soda, cinnamon, ginger, cloves, and salt.
- In a large bowl, whisk together the wet ingredients: applesauce, molasses, milk, and vanilla extract. Slowly fold the dry ingredients to wet. Continue to stir until batter is well combined.
- Spread batter in an 8×11 dish (can also use a 9×9 pan but it may require a bit more baking time). Make sure the batter is evenly smooth by spreading a spatula over the top.
- In a small bowl, stir together the sugar and cinnamon. Spread this on top of cake batter. Now pour the water over the top, do not stir!!!!
- Carefully transfer to the oven. Bake for approximately 1 hour, but start checking the cake around the 45 minute mark. Ovens will vary drastically on a recipe like this. It may take longer then an hour. You will notice the top is bubbling with the "caramel" sauce, and the cake should be mostly set before pulling out of the oven. It should also appear slightly undercooked, this is due to the caramel sauce on top.
- Let sit for 10-15 minutes before serving. Serve warm with optional pecans.
