Introduction

This Gingerbread Pudding Cake is a delightful blend of warm spices and comforting textures, perfect for cozy evenings. It combines a moist gingerbread cake with a sweet, saucy topping that bakes right in the pan. Easy to make and full of flavor, it’s a wonderful dessert for any occasion.

A close-up view of a white textured ramekin filled with a warm dessert, showing several chunks of soft, rich brown cake soaked in a thick, shiny, golden caramel sauce. A silver spoon rests inside the ramekin, catching some of the sauce. The ramekin sits on crumpled light brown parchment paper on a white marbled surface, with a blurred silver fork in the background. The image captures the sticky, moist texture of the dessert and the glossy shine of the caramel sauce. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¼ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
⅓ cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
⅓ cup unsweetened applesauce
¼ cup milk
¼ cup neutral oil
⅓ cup molasses (not blackstrap)
1 teaspoon vanilla extract
½ cup brown sugar (packed)
⅓ cup granulated sugar
½ teaspoon ground cinnamon
1 cup apple cider (not apple cider vinegar)
⅓ cup water

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a medium bowl, whisk together the flour, baking powder, salt, granulated sugar, cinnamon, and ground ginger. Set this dry mixture aside.
Step 3: In a separate large bowl, combine the applesauce, milk, oil, molasses, and vanilla extract. Whisk until the mixture is smooth and well blended.
Step 4: Gently stir the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
Step 5: Pour the batter into an 8×11-inch shallow baking dish or a similar sized 2-quart dish.
Step 6: In a small bowl, mix together the brown sugar, granulated sugar, and additional cinnamon for the topping.
Step 7: Sprinkle the sugar and cinnamon topping evenly over the batter in the baking dish.
Step 8: Carefully pour the apple cider and water over the topping. Do not stir; let the liquid settle on top.
Step 9: Bake the pudding cake for about 40 minutes, or until the center is set and a toothpick inserted comes out clean.
Step 10: Allow the cake to cool for 5 to 10 minutes before serving. It is delicious warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.

Tips & Variations

For a richer flavor, try substituting half of the milk with buttermilk or using dark molasses instead of regular molasses.
You can add chopped nuts or raisins to the batter for extra texture and sweetness.
Serve with custard or yogurt for a delightful twist.
If you prefer a spicier cake, increase the ground ginger to 1 ½ teaspoons.

Storage

Store any leftover gingerbread pudding cake covered in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave or warm in a low oven until heated through. This dessert is best enjoyed warm but can also be served at room temperature.

How to Serve

A white textured small bowl holds a rich dessert with three to four uneven pieces of moist brown cake soaked in a thick, shiny caramel sauce covering the top and sides, giving a glossy appearance. The bowl sits on wrinkled light brown parchment paper layered over a wooden surface, with two silver forks blurred in the background to the left. The overall look is warm and inviting, emphasizing the sticky texture and deep caramel color of the dessert. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the batter and topping ahead, then cover and refrigerate for up to 24 hours before baking. Just be sure to bake it fresh before serving for the best texture.

Is it possible to make this gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free flour blend that can be used cup-for-cup. Make sure the baking powder is gluten-free as well.