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–+ servings
pumpkin chai sticky toffee cake
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Pumpkin Chai Sticky Toffee Pudding

Pumpkin and chai flavored cake with gooey chai spiced toffee sauce, topped with vanilla ice cream!
Servings 6
Author Molly Murphy

Ingredients

For the chai spice

  • 2 tablespoons cinnamon
  • 2 teaspoon ground ginger
  • 2 teaspoons cardamom
  • 1 teaspoons allspice
  • 1 teaspoons nutmeg
  • 1 teaspoons ground cloves
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon fine sea salt

For the cake

  • 1 cup 6 oz / 170 g Medjool dates pitted and roughly chopped
  • ¾ cup 180 ml boiling water
  • ½ teaspoon baking soda
  • 1 cup 120 g all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup 100 g packed dark brown sugar
  • ¼ cup 55 g unsalted butter melted and slightly cooled
  • 2 large eggs room temperature
  • ½ cup 120 g pumpkin purée not pumpkin pie filling
  • 1 teaspoon vanilla extract

For the toffee sauce

  • ½ cup 115 g unsalted butter
  • 1 cup 200 g packed brown sugar
  • 1 cup 240 ml heavy cream
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
US Customary - Metric

Instructions

Chai Spice Mix:

  • In a small bowl, combine cinnamon, ground ginger, cardamom, allspice, nutmeg, ground cloves, salt, and freshly cracked black pepper. Set aside.
    2 tablespoons cinnamon, 2 teaspoon ground ginger, 2 teaspoons cardamom, 1 teaspoons allspice, 1 teaspoons nutmeg, 1 teaspoons ground cloves, 1 teaspoon freshly cracked black pepper, 1 teaspoon fine sea salt

For the pumpkin batter

  • Make sure you dates are chopped and the pit from the middle is removed.
  • Add chopped dates to a medium size bowl, pour over boiling water, stir in baking soda, and let sit 10 minutes to soften. Mash lightly with a fork (a few small chunks are okay).
    1 cup 6 oz / 170 g Medjool dates, ¾ cup 180 ml boiling water, ½ teaspoon baking soda
  • Preheat oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper. Set aside.
  • In a medium bowl, whisk together flour, baking powder, salt, and HALF OF THE CHAI SPICE MIX!
    1 cup 120 g all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt
  • In a large bowl, whisk together brown sugar, melted butter, eggs, pumpkin purée, and vanilla until smooth and slightly thickened.
    ½ cup 100 g packed dark brown sugar, ¼ cup 55 g unsalted butter, 2 large eggs room temperature, ½ cup 120 g pumpkin purée, 1 teaspoon vanilla extract
  • Stir in the softened date mixture.
  • Fold in dry ingredients until just combined. Spread batter evenly into the prepared pan.
  • Bake 25–30 minutes, or until the cake is golden, set in the center, and a toothpick comes out with a few moist crumbs.

For the toffee sauce

  • In a saucepan over medium heat, melt butter with brown sugar, heavy cream, and the other half of chai spice mix. Bring to a gentle boil, stirring constantly, until smooth and slightly thickened, 3–5 minutes (the sauce should coat the back of a spoon).
    ½ cup 115 g unsalted butter, 1 cup 200 g packed brown sugar, 1 cup 240 ml heavy cream
  • Remove from heat and stir in vanilla and salt. The sauce will continue to thicken slightly as it cools.
    1 teaspoon pure vanilla extract, Pinch of salt

To serve

  • Poke the warm cake all over with a skewer or fork so the sauce can soak in. Pour half of the toffee sauce on top.
  • Cut into squares and serve warm with the remaining sauce spooned over each piece, plus whipped cream or vanilla ice cream.