Gingerbread Crazy Cake Recipe

Introduction

This Gingerbread Crazy Cake is a moist, spiced treat perfect for cozy afternoons or holiday gatherings. Made without eggs or dairy, it’s simple to prepare and deliciously comforting with warm ginger and cinnamon flavors.

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 the oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish with non-stick cooking spray.
2. Step 2: In a small bowl or measuring cup, combine the water and molasses. Stir until the molasses is fully dissolved. Set aside.
3. Step 3: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ginger, cloves, and salt to ensure even distribution.
4. Step 4: Using the back of a spoon, create three wells in the dry mixture: 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 combined, being careful not to overmix.
6. Step 6: Pour the batter into the prepared baking dish and spread it evenly. Bake on the middle oven 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 before serving. Serve plain or with a dusting of powdered sugar, frosting, whipped cream, or a drizzle of caramel or lemon glaze.

Tips & Variations

• For a richer flavor, substitute half the oil with melted coconut oil or butter (if not avoiding dairy).
• Add a handful of chopped nuts or raisins to the batter for added texture.
• Use unsulphured molasses for a smoother, less bitter taste.
• To make it gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour.

Storage

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Reheat slices gently in the microwave for about 15 seconds to restore softness. This cake also freezes well; wrap it tightly in plastic wrap and foil, then thaw overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of vinegar?

Yes, both apple cider vinegar and white vinegar work well as the acid component to activate the baking soda. Avoid flavored or balsamic vinegar as they can affect the taste.

Is this recipe suitable for vegans?

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

Gingerbread Crazy Cake Recipe

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★★★★★

4.7 from 114 reviews

A moist and spiced Gingerbread Crazy Cake made without eggs or dairy, perfect for a cozy dessert. This easy-to-make cake combines warm spices like cinnamon, ginger, and cloves with molasses for a rich flavor, baked tenderly in an 8×8-inch pan.

• Author: Lena
• 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 easy removal of the cake after baking.
2. Mixing the Wet Ingredients: In a small bowl or measuring cup, combine the water and molasses. Stir thoroughly until the molasses is fully dissolved. Set this mixture aside for now.
3. Combining the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, cinnamon, ground ginger, ground cloves, and salt. This ensures an even distribution of spices and leavening agents.
4. Creating the Wells for Wet Ingredients: Using the back of a spoon, create three wells in the dry mixture—two smaller wells and one larger well. Add the vanilla extract to one small well, the vinegar to the other small well, and the canola or vegetable oil into the larger well.
5. Mixing the Batter: Pour the molasses-water mixture over the dry ingredients. Gently fold with a spatula or wooden spoon until the batter is smooth and all ingredients are fully combined, taking care not to overmix to maintain a tender texture.
6. Baking the Cake: Transfer the batter into the prepared baking dish and spread evenly. Bake on the middle rack of the oven for approximately 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 plain or with a dusting of powdered sugar, frosting, whipped cream, or a drizzle of caramel or lemon glaze for added flavor.

Notes

• This cake is dairy-free and egg-free, making it suitable for vegans and those with certain allergies.
• Ensure not to overmix the batter to keep the cake light and tender.
• You can substitute molasses with maple syrup for a different but complementary flavor.
• The vinegar activates the baking soda, helping the cake rise without using eggs.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Keywords: gingerbread, vegan cake, molasses cake, egg-free cake, dairy-free dessert, spiced cake, holiday dessert