Gingerbread Crazy Cake Recipe
Introduction
Gingerbread Crazy Cake is a delightful, moist treat that comes together without eggs or dairy, making it perfect for allergy-friendly baking. This spiced, tender cake offers deep molasses flavor and a nostalgic twist on classic gingerbread.
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
- 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.
- Step 2: In a small bowl or measuring cup, mix the water and molasses until thoroughly combined. Set this aside.
- Step 3: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ginger, cloves, and salt until evenly distributed.
- Step 4: Using the back of a spoon, make three wells in the dry ingredients: two small wells and one larger well. Pour vanilla extract into one small well, vinegar into the other, and oil into the larger well.
- Step 5: Pour the molasses-water mixture over everything. Gently stir with a spatula or wooden spoon until the batter is smooth and fully combined. Avoid overmixing for the best texture.
- Step 6: Pour the batter into the prepared baking dish and spread evenly. Bake on the middle rack for about 35 minutes, or until a toothpick inserted in the center comes out clean.
- Step 7: Allow the cake to cool in the pan before serving. Enjoy plain or with a sprinkle of powdered sugar, frosting, or your favorite topping.
Tips & Variations
- For a richer flavor, try using dark molasses instead of unsulphured molasses.
- If you prefer a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
- Add a handful of chopped nuts or raisins for extra texture and flavor.
- To make it dairy-free and vegan, ensure your frosting or toppings are plant-based as well.
Storage
Store the gingerbread cake tightly covered at room temperature for up to 3 days. For longer storage, keep it in an airtight container in the refrigerator for up to a week. Reheat slices gently in the microwave or enjoy cold. The cake also freezes well for up to 2 months; thaw overnight in the fridge before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use this recipe to make cupcakes?
Yes! You can pour the batter into lined muffin tins and bake at 350°F (175°C) for about 18-20 minutes or until a toothpick comes out clean.
Why is vinegar used in this cake?
Vinegar reacts with the baking soda to help the cake rise and become light and fluffy despite having no eggs.
PrintGingerbread Crazy Cake Recipe
This Gingerbread Crazy Cake is a moist, flavorful, and easy-to-make vegan dessert that requires no eggs or dairy. The combination of warm spices like cinnamon, ginger, and cloves paired with rich molasses provides a classic gingerbread taste perfect for any season. With simple pantry ingredients and a straightforward mixing method, this cake is ideal for beginners or anyone looking for a cozy, comforting treat.
- 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
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 releases easily after baking.
- Mixing the Wet Ingredients: In a small bowl or measuring cup, combine the water and molasses. Stir thoroughly until the molasses is completely dissolved. Set this mixture aside.
- 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. Make sure the spices and leavening agents are well incorporated to create a uniform flavor and leavening effect.
- 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 into one of the smaller wells, the vinegar into the other small well, and the oil into the large well.
- Mixing the Batter: Pour the molasses-water mixture over the dry ingredients. Gently stir with a spatula or wooden spoon until the batter is smooth and thoroughly combined, but avoid overmixing to keep the cake tender.
- Baking the Cake: Transfer the batter to the prepared baking dish, spreading it evenly. Place the dish on the middle rack of the oven and bake for about 35 minutes. Test doneness by inserting a toothpick into the center; it should come out clean.
- Cooling and Serving: Remove the cake from the oven and let it cool in the pan. Serve as is or enhance with a dusting of powdered sugar, frosting, whipped cream, or a drizzle of caramel or lemon glaze for extra indulgence.
Notes
- This cake is vegan and requires no eggs or dairy.
- Use unsulphured molasses for the best flavor.
- Do not overmix the batter to maintain a tender crumb.
- Can be stored covered at room temperature for up to 3 days.
- Make sure to check doneness with a toothpick before removing from oven.
- Optional toppings like whipped cream or glaze add extra flavor.
Keywords: gingerbread cake, crazy cake, vegan cake, molasses cake, easy cake recipe, no eggs cake
