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.
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 molasses unsulphured
- 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 prevent sticking and ensure the cake can be easily removed after baking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
