Gingerbread Crazy Cake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://islawhite.com/gingerbread-crazy-cake-recipe/
