How do I achieve the sticky texture in these pudding cakes?

The sticky texture comes from the generous use of soaked dates in both the cake batter and the warm sauce, which is poured over the cakes after baking.

What is aquafaba and why is it used in this recipe?

Aquafaba is the brine from cooked chickpeas, and in this recipe, it acts as an egg substitute, helping to bind the ingredients and contribute to the cakes' light, moist texture.

Can I make these Sticky Date Pudding Cakes ahead of time?

You can bake the pudding cakes ahead and store them covered at room temperature. Prepare the sauce just before serving and warm it to pour over the cakes.

What flours are used to make these cakes gluten-free?

This recipe uses a blend of buckwheat flour and brown rice flour to create a balanced gluten-free base for the pudding cakes.

How should I serve these Sticky Date Pudding Cakes?

For the best experience, serve the pudding cakes warm, immediately after poking holes and pouring the warm date-tahini sauce over them.

11 years ago

Sticky Date Pudding Cakes
[Vegan, Gluten-Free]

MM By: Margaux Mouton

Author Bio

Gluten-free dinners and desserts with flavor combos from your wildest foodie dreams. Hello, I'm Margaux! I'm... Read More

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Warm Sticky Date Pudding Cakes, vegan and gluten-free, served in individual portions, generously drizzled with a rich, glossy date-tahini sauce.

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Discover more recipes with these ingredients

Sticky Date Pudding Cakes [Vegan, Gluten-Free]

These dense pudding cakes are topped with a sweet and creamy caramel sauce made from dates — and they're single serve, so you don't have to share (you won't want to)!

Ingredients You Need for Sticky Date Pudding Cakes [Vegan, Gluten-Free]

For the Pudding Cakes:

1 cup soaked dates
1 cup soaking water
2 teaspoons vanilla
5 tablespoons aquafaba
2 tablespoons apple cider vinegar
A pinch of salt
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 cup buckwheat flour
1/2 cup brown rice flour

For the Sauce:

3/4 cup dates
3/4 cup soaking water
1/8 cup water
1/8 cup soy milk
A pinch of salt
1 tablespoon tahini

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How to Prepare Sticky Date Pudding Cakes [Vegan, Gluten-Free]

Preheat oven to 356°F and grease a muffin pan.
Blend dates, soaking water, vanilla, and aquafaba until smooth.
Pour into a bowl with premixed dry ingredients and mix until just combined.
Scoop into six muffin cups and bake for 25-30 minutes.
Meanwhile, in a blender or food processor, blend the sauce ingredients until smooth, scraping down the sides as necessary.
Let the pudding cakes cool for a few minutes then gently remove each with a large spoon.
Poke holes into the pudding cakes, pour the sauce over and serve warm.