Gingerbread Crazy Cake Recipe

Introduction

This Gingerbread Crazy Cake is a moist, spiced treat perfect for the holiday season or any time you crave a cozy dessert. Made without eggs or milk, it’s simple to prepare and packed with warm flavors like ginger and cinnamon.

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 fully dissolved and set aside.
3. Step 3: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ginger, cloves, and salt until evenly blended.
4. Step 4: Using the back of a spoon, create three wells in the dry mixture: two small 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 mix with a spatula or wooden spoon until smooth and combined, being careful not to overmix.
6. Step 6: Pour the batter into the prepared baking dish, spreading 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. Enjoy plain or with a dusting of powdered sugar, frosting, whipped cream, or a glaze.

Tips & Variations

• For a richer flavor, substitute half of the water with brewed strong black tea or coffee.
• Add chopped nuts or raisins to the batter for extra texture and taste.
• Use molasses labeled as “unsulphured” for the best flavor and a smoother finish.
• If desired, serve warm with a scoop of vanilla ice cream for a comforting dessert.

Storage

Store the cake covered at room temperature for up to 3 days or in an airtight container in the refrigerator for up to 5 days. To reheat, warm slices in the microwave for about 10-15 seconds or until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free blend suitable for baking, but results may vary slightly in texture.

Is this cake vegan?

Yes, this recipe contains no eggs or dairy, making it vegan-friendly as long as you use a vegan molasses and make sure your other ingredients are vegan-certified.

Gingerbread Crazy Cake Recipe

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★★★★★

4.5 from 62 reviews

This Gingerbread Crazy Cake is a classic, easy-to-make, and dairy-free dessert that combines warm spices like cinnamon, ginger, and cloves for a cozy holiday flavor. Made without eggs or milk, this moist and tender cake uses vinegar and baking soda to achieve a light texture, perfect for any occasion.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 8 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 the 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 aside.
3. Combining the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ginger, cloves, and salt. Ensure the spices and leavening agents are evenly distributed for a consistent flavor and texture.
4. Creating the Wells for Wet Ingredients: Using the back of a spoon, create three wells in the dry ingredients: two smaller wells and one larger well. Add the vanilla extract to one of the small wells, vinegar to the other small well, and oil to the large well.
5. Mixing the Batter: Pour the molasses-water mixture over the dry ingredients. Mix gently with a spatula or wooden spoon until the batter is smooth and all ingredients are fully incorporated. Avoid overmixing, as this could affect the cake’s texture.
6. Baking the Cake: Pour the batter into the prepared baking dish, spreading it evenly. Place the dish on the middle rack of the oven and bake for approximately 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
7. Cooling and Serving: Once baked, remove the cake from the oven and allow it to cool in the pan. Serve plain or enhance with a dusting of powdered sugar, frosting, whipped cream, or a drizzle of caramel or lemon glaze.

Notes

• This cake is naturally dairy-free and egg-free, making it suitable for those with allergies or vegan diets.
• You can substitute apple cider vinegar with white vinegar without affecting the flavor.
• Use unsulphured molasses for the best flavor and color.
• Do not overmix the batter to keep the cake tender and light.
• For extra flavor, consider adding a pinch of nutmeg or allspice to the dry spices.
• Let the cake cool completely before serving if adding glaze or frosting.

Keywords: Gingerbread Cake, Crazy Cake, Dairy-Free Cake, Egg-Free Cake, Vegan Dessert, Holiday Cake, Spiced Cake