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Gingerbread Crazy Cake Recipe

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★★★★★

4.7 from 80 reviews

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.

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

  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 the cake releases easily 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 completely dissolved. Set this mixture aside.
  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. Make sure the spices and leavening agents are well incorporated to create a uniform flavor and leavening effect.
  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 into one of the smaller wells, the vinegar into the other small well, and the oil into the large well.
  5. 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.
  6. 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.
  7. 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

Find it online: https://leofoster.com/gingerbread-crazy-cake-recipe/