Gingerbread Crazy Cake Recipe
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.
- 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
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 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://thehungrymason.com/gingerbread-crazy-cake-recipe/
