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Gingerbread Crazy Cake Recipe

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4.5 from 3 reviews

A moist and flavorful Gingerbread Crazy Cake made without eggs or dairy, featuring warm spices and rich molasses for a perfect holiday treat or anytime dessert.

Ingredients

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ⅛ 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 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, ground 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

  • Use unsulphured molasses for best flavor and color.
  • You can substitute canola oil with vegetable or light olive oil if preferred.
  • Do not overmix the batter; mixing until smooth is sufficient to avoid dense texture.
  • To make this cake gluten free, substitute all-purpose flour with a gluten free flour blend designed for baking.
  • Add a pinch of nutmeg or allspice for additional warm spice notes if desired.
  • Let the cake cool completely before frosting for easier application.

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