Gingerbread Crazy Cake Recipe

Introduction

This Gingerbread Crazy Cake is a wonderfully moist and flavorful spiced treat that uses a unique method without eggs or dairy. It’s perfect for those looking for a simple yet delicious dessert that captures the warmth of gingerbread with minimal fuss.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 1 teaspoon baking powder
• ¼ teaspoon + 1/8 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 ½ teaspoons ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• ¼ cup canola oil or vegetable oil
• 1 teaspoon pure vanilla extract
• 1 tablespoon apple cider vinegar or white vinegar
• ¼ cup unsulphured molasses
• 1 cup water

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish with non-stick cooking spray to ensure easy removal after baking.
2. Step 2: In a small bowl or measuring cup, combine the water and molasses. Stir thoroughly until the molasses is fully dissolved, then set aside.
3. Step 3: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ginger, cloves, and salt. Mix until spices and leavening agents are well distributed.
4. Step 4: Using the back of a spoon, create three wells in the dry ingredients: two small wells and one larger well. Add the vanilla extract to one small well, vinegar to the other small well, and oil to the large well.
5. Step 5: Pour the molasses-water mixture over the dry ingredients. Gently mix with a spatula or wooden spoon until smooth and fully incorporated, being careful not to overmix.
6. Step 6: Pour the batter into the prepared baking dish and spread it evenly. Bake on the middle rack for about 35 minutes, or until a toothpick inserted in the center comes out clean.
7. Step 7: Remove the cake from the oven and let it cool in the pan. Serve as is or with a dusting of powdered sugar, frosting, whipped cream, or a drizzle of caramel or lemon glaze.

Tips & Variations

• For a deeper flavor, try using dark molasses and adding a pinch of nutmeg.
• Substitute vegetable oil with melted coconut oil for a subtle coconut aroma.
• If you prefer a sweeter cake, add an extra 2 tablespoons of sugar to the dry ingredients.
• To make it gluten-free, replace all-purpose flour with a gluten-free blend, adjusting liquid as needed.

Storage

Store the cake tightly covered at room temperature for up to 3 days or in the refrigerator for up to a week. To refresh, warm slices in the microwave for 10-15 seconds or enjoy with cold cream or ice cream.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of vinegar?

Yes, both apple cider vinegar and white vinegar work well. The vinegar reacts with baking soda to help the cake rise, so avoid stronger vinegar types that could affect the taste.

Is this cake suitable for vegans?

Absolutely. This recipe contains no eggs or dairy, making it a great vegan-friendly gingerbread cake option.

Gingerbread Crazy Cake Recipe

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★★★★★

4.4 from 106 reviews

This Gingerbread Crazy Cake is a moist, flavorful, and easy-to-make dessert that uses pantry staple ingredients with no eggs or dairy required. Perfect for a holiday treat or anytime you want the nostalgic warmth of gingerbread flavors in a simple cake.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 9 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 1 teaspoon baking powder
• ¼ teaspoon + 1/8 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 ½ teaspoons ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon salt

Wet Ingredients

• ¼ cup canola oil or vegetable oil
• 1 teaspoon pure vanilla extract
• 1 tablespoon apple cider vinegar or white vinegar
• ¼ cup unsulphured molasses
• 1 cup water

Instructions

1. Preparing the Oven and Baking Dish: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish with non-stick cooking spray to ensure the cake won’t stick.
2. Mixing the Wet Ingredients: In a small bowl or measuring cup, combine the water with the molasses. Stir well until the molasses is completely dissolved. Set aside.
3. Combining the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ginger, cloves, and salt. This ensures the leavening agents and spices are evenly distributed.
4. Creating the Wells for Wet Ingredients: Using the back of a spoon, make three wells in the dry ingredient mixture — two small wells and one larger well. Pour the vanilla extract into one small well, the vinegar into the other small well, and the oil into the large well.
5. Mixing the Batter: Pour the molasses and water mixture over the dry ingredients. Gently mix everything together with a spatula or wooden spoon until the batter looks smooth and fully combined. Be careful not to overmix to keep the cake tender.
6. Baking the Cake: Transfer the batter evenly into the prepared baking dish. Place it on the middle rack of your oven and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.
7. Cooling and Serving: Remove the cake from the oven and let it cool in the pan. Serve it plain or add a dusting of powdered sugar, frosting, whipped cream, or a drizzle of caramel or lemon glaze to enhance the flavor.

Notes

• This cake is egg-free and dairy-free, making it suitable for those with certain allergies or dietary restrictions.
• Using unsulphured molasses gives the best flavor; avoid blackstrap molasses as it is more bitter.
• Adjust spices to your preference—more ginger or cinnamon can add extra warmth.
• Can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
• Freezing is possible: wrap tightly and freeze for up to 2 months. Thaw before serving.

Keywords: Gingerbread Cake, Eggless Cake, Dairy-Free Cake, Vegan Dessert, Holiday Cake, Molasses Cake, Easy Cake Recipe