Vegan Ginger Sticky Date Pudding & Cardamom Toffee

December 19, 2019
0 Ratings
Photo by jonajim
  • Prep time 30 minutes
  • Cook time 45 minutes
  • Serves 8 to 12
Author Notes

This is a bit more labor intensive, but it’s worth it (think GBBO Showstopper). What makes this version special is the three types of ginger in the cake and the cardamom-infused toffee sauce. Adapted from Bon Appetit’s Double Ginger Sticky Toffee Pudding by Claire Saffitz. —jonajim

What You'll Need
  • Cake
  • 10 ounces medjool dates, pitted & chopped
  • 1 teaspoon baking soda
  • 1/2 cup vegan yogurt
  • 1/4 + 1/8 teaspoons psyllium husk powder
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon sea salt
  • 1/2 cup vegan butter, softened
  • 1 cup brown sugar
  • 2 tablespoons blackstrap molasses
  • 2 teaspoons fresh ginger, grated
  • 1/2 cup chopped crystallized/candied ginger
  • Cardamom Toffee
  • 1 cup brown sugar
  • 1 cup dairy-free milk
  • 3/4 cup vegan butter
  • 3/4 teaspoon sea salt
  • 6 green cardamom pods, crushed
  1. Preheat oven to 350˚F. Butter a bundt pan, then dust with flour. Combine dates + baking soda in a small bowl, then pour 1 cup boiling water over dates. Let mixture sit until dates are very soft, about 20 minutes. While dates are soaking, combine the yogurt + psyllium husk in a cup and set aside to thicken. In a medium bowl, whisk flour, baking powder, ground ginger + salt, then set aside. Mash the dates lightly once soaked, just to break up large pieces and set aside.
  2. In a large bowl, beat butter, brown sugar, molasses + fresh ginger on high speed until light & fluffy, about 4 minutes. Add the thickened yogurt, beating until incorporated (the mix may not emulsify and look broken— that’s okay). Add half of the flour and mix just until combined on low speed. Add half of the soaked dates and mix until incorporated. Repeat until all of the flour & dates are incorporated. Fold in crystallized ginger. Scrape batter into prepared pan and smooth surface. Bake for about 40-45 min until top is firm & springy and a toothpick inserted into center is clean.
  3. Let cake cool in the pan for 10 min, then turn out onto wire rack to cool for 20 min. Wipe out any crumbs from empty bundt pan, you’ll be using it again! Meanwhile, make the cardamom toffee by combing the toffee ingredients in a saucepan and bring to a boil. Once boiling, lower heat to med-low to simmer and stir occasionally until slightly thickened (enough to coat the spoon). Strain out cardamom and allow to cool slightly.
  4. Poke holes all over warm cake with a toothpick. Wipe out Bundt pan; pour a third of sauce into pan. Carefully invert cake back into pan. Poke holes in bottom of cake and pour more sauce over. Let sit until cake absorbs sauce, 15–20 minutes. Turn cake out onto rack and sprinkle with coarse sugar. Serve cake with remaining toffee sauce if desired.

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