The holidays are coming up and we’re already deep into the seasonal goodies. We’re all for shortbread and chocolate bark, but something about sticky gingerbread cake just seems extra amazing. This recipe, from Sophie Mackenzie of Wholehearted Eats for sticky gingerbread cake with cardamom poached pears is special enough to be your dessert on the big day, and simple enough to make for any holiday potluck (or random Tuesday) you encounter.



Sticky Gingerbread Cake with Cardamom Poached Pears

Sticky Gingerbread Cake


  • 2 ½ cups flour (I used sifted red fife)
  • 1 tsp. baking soda
  • 1/2 tsp. ground star anise
  • 1 1/2 tsp. ground ginger
  • 1 1/2  tsp. cinnamon
  • ¼ tsp. nutmeg
  • ½ tsp. sea salt
  • 2 tsp. fresh grated ginger
  • ½ cup olive oil
  • ½ cup coconut sugar
  • ½ aqua faba (not whipped) or 2 Tbsp. ground flax mixed with 6 Tbsp. water
  • 1 cup molasses (not blackstrap)
  • 1 cup warm water
  • Cardamom Poached Pears (For serving. Recipe Below)
  • Ice Cream (for serving)


  1. Preheat the oven to 180C (350 C). Line a 25 cm by 33 cm  baking dish (10 inch by 13 inch) with parchment paper and set aside
  2. In a large bowl sift together the flour, baking soda, baking powder, and spices. Set this mixture aside.
  3. In another bowl mix together the grated ginger, salt, oil, sugar, aqua faba, and molasses. Add the wet ingredients to the dry and mix until it’s just starting to come together, then mix in the warm water.
  4. Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until the top of the cake springs back.
  5. One the cake is cooled, serve with pears and ice cream

Cardamom Poached Pears


  • 2 Cups unrefined cane sugar
  • 4 cups water
  • 8 crushed green cardamom pods
  • 4 firm Anju pears, peeled and halved


  1. Combine the sugar, water, and spiced in a large pot and bring to a simmer over medium heat. Once the sugar is dissolved, turn the mixture down to low and add the pears.
  2. Simmer uncovered until the pears are tender (test with a knife) but not falling apart. This can take anywhere from 10 minutes to 20, depending on how firm the pears are.
  3. Let the mixture cool before refrigerating. The pears will gain more flavour the longer they sit, so it’s best to make them the day before serving the cake.
  4. The pears will last at least a week in the fridge. Once they are finished, you can reuse the syrup for another batch, or us it in holiday cocktails.




Sticky Gingerbread Cake with Cardamom Poached Pears | #vegan #dessert #holiday

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