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Gingerbread Crazy Cake Recipe

Gingerbread Crazy Cake Recipe
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★★★★★

4.7 from 6 reviews

This Gingerbread Crazy Cake is a moist, flavorful, and easy-to-make dessert that doesn’t require eggs or dairy. Perfect for a cozy holiday treat, it’s made with warm spices and rich molasses, baked to perfection in a single pan.

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

  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 doesn’t stick and comes out easily once baked.
  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 for later use.
  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 mixed to distribute the flavors evenly.
  4. Creating the Wells for Wet Ingredients: Using the back of a spoon, create three wells in the dry ingredient mixture—two small wells and one larger well. Pour the vanilla extract into one small well, 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 mix with a spatula or wooden spoon until the batter is smooth and uniformly combined. Be careful not to overmix, as this can affect the cake’s final texture.
  6. Baking the Cake: Pour the batter into the greased baking dish, spreading it evenly with your spatula. Place the dish on the middle rack of the oven and bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  7. Cooling and Serving: Remove the cake from the oven and allow it to cool completely in the pan. Serve it plain or enhance the flavor with powdered sugar, frosting, whipped cream, or a drizzle of caramel or lemon glaze for a special touch.

Notes

  • This recipe is egg-free and dairy-free, making it suitable for vegans.
  • You can substitute apple cider vinegar with white vinegar if preferred.
  • Ensure not to overmix the batter to maintain a tender crumb.
  • The cake is delicious served plain or with a dusting of powdered sugar or your favorite frosting.
  • Use unsulphured molasses for the best flavor.
  • Storage: Keep leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Keywords: gingerbread cake, crazy cake, eggless cake, dairy-free cake, vegan gingerbread, holiday dessert, molasses cake, easy cake recipe

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