Gingerbread Crazy Cake Recipe

Introduction

Gingerbread Crazy Cake is a delightful, moist treat that requires no eggs or dairy, making it perfect for those with dietary restrictions or when ingredients are scarce. This spiced cake brings warm flavors of ginger and cinnamon together in a simple, fuss-free recipe anyone can master.

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 prevent sticking.
2. Step 2: In a small bowl or measuring cup, combine the water and molasses. Stir until fully dissolved, then set aside.
3. Step 3: In a large mixing bowl, whisk together all the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, ginger, cloves, and salt. Make sure everything is evenly mixed.
4. Step 4: Using the back of a spoon, create three wells in the dry mixture—two smaller wells and one larger well. Add vanilla extract to one small well, vinegar to the other, and oil to the large well.
5. Step 5: Pour the molasses-water mixture over the dry ingredients. Gently stir with a spatula or wooden spoon until the batter is smooth and uniform, being careful not to overmix.
6. Step 6: Pour the batter into the prepared baking dish, spreading evenly. Bake in the center of the oven for about 35 minutes, or until a toothpick inserted in the middle comes out clean.
7. Step 7: Remove from the oven and allow the cake to cool in the pan before serving. Enjoy plain or add a dusting of powdered sugar, frosting, whipped cream, or a drizzle of caramel or lemon glaze.

Tips & Variations

• For a richer flavor, try substituting half the water with brewed black tea or coffee.
• Adding a handful of chopped nuts or raisins into the batter can provide texture and extra warmth.
• Use unsulphured molasses for a smoother, less bitter taste.
• Make mini cupcakes using this batter for easy individual servings.

Storage

Store the cooled gingerbread cake covered at room temperature for up to 3 days. You can also refrigerate it in an airtight container for up to a week. Reheat slices gently in the microwave or enjoy cold. This cake also freezes well—wrap tightly and freeze for up to 2 months; thaw before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

All-purpose flour works best for the right texture, but you can substitute whole wheat flour for a denser, nuttier cake. Avoid gluten-free flours unless you use a blend designed for baking.

Is it necessary to use vinegar in the recipe?

Yes, vinegar reacts with the baking soda to help the cake rise and contributes to its tender crumb. Apple cider or white vinegar both work well without leaving a noticeable tang.

Gingerbread Crazy Cake Recipe

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★★★★★

4.6 from 132 reviews

• Author: Rafael
• Total Time: 50 minutes
• Yield: 9 servings (8×8-inch pan) 1x
• Diet: Vegetarian

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Description

This Gingerbread Crazy Cake is a moist, spiced cake made without eggs or dairy, perfect for a cozy dessert during the holiday season. Its unique method uses simple pantry ingredients and a clever mixing technique that creates a rich gingerbread flavor and tender crumb, all baked in one easy step.

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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 molasses unsulphured
• 1 cup water

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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 prevent sticking and ensure the cake can be easily removed after baking.
2. Mixing the Wet Ingredients: In a small bowl or measuring cup, combine water and molasses. Stir thoroughly until the molasses is completely dissolved. Set this mixture aside to be added later.
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 the spices and leavening agents are evenly distributed for balanced flavor and proper rising.
4. Creating the Wells for Wet Ingredients: Using the back of a spoon, make three wells in the dry ingredient mixture—two smaller wells and one larger well. Pour vanilla extract into one small well, vinegar into the other small well, and oil into the larger well. This traditional technique helps to blend ingredients evenly without overmixing.
5. Mixing the Batter: Pour the molasses-water mixture over the dry ingredients. Using a spatula or wooden spoon, gently stir until the batter is smooth and all components are integrated. Be careful not to overmix as this can compromise the texture of the cake.
6. Baking the Cake: Transfer the batter into the prepared baking dish and spread evenly. Place the dish on the middle oven rack and bake for about 35 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the cake is ready.
7. Cooling and Serving: Remove the cake from the oven and allow it to cool in the pan on a wire rack. Once cooled, serve plain or customize with a dusting of powdered sugar, frosting, whipped cream, or a drizzle of caramel or lemon glaze to enhance the flavor.

Notes

• The apple cider vinegar reacts with the baking soda to help the cake rise, making this recipe egg-free.
• Use unsulphured molasses for the best flavor and to avoid bitterness.
• You can substitute canola oil with vegetable oil for a neutral taste.
• If you prefer a dairy-free dessert, this cake fits perfectly as it contains no milk or eggs.
• For added texture, consider mixing in chopped nuts or raisins before baking.
• Store leftovers covered at room temperature for up to 3 days or freeze for longer storage.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: gingerbread cake, eggless cake, molasses cake, spiced cake, holiday dessert, vegetarian dessert