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Gingerbread Crazy Cake

A slice of Gingerbread Crazy Cake topped with powdered sugar and frosting on a white plate.
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This Gingerbread Crazy Cake is a moist, spiced, and festive dessert made without eggs, milk, or butter. It’s an easy, one-bowl recipe using pantry staples and perfect for vegan and allergy-friendly baking.

Ingredients

Scale
  • 1½ cups all-purpose flour
  • ½ cup granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon + ⅛ teaspoon baking soda
  • 1½ teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 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. Preheat oven to 350°F (175°C). Spray an 8×8-inch baking dish with non-stick cooking spray.
  2. In a large bowl, mix flour, sugar, baking powder, baking soda, ginger, cinnamon, cloves, and salt.
  3. Make three depressions in the dry mixture: two small and one large.
  4. Pour vanilla into one small well, vinegar into the other, and oil into the large one.
  5. In a separate bowl, mix water and molasses until combined.
  6. Pour the water/molasses mixture over the dry ingredients and mix until smooth. Do not overmix.
  7. Pour the batter into the prepared baking dish.
  8. Bake for 35–40 minutes or until a toothpick comes out clean.
  9. Allow to cool before serving. Enjoy plain or with desired toppings.

Notes

  • Do not overmix the batter to avoid a dense texture.
  • Use fresh baking soda and vinegar to ensure proper rising.
  • Unsulphured molasses is recommended for the best flavor.
  • This cake is even better the next day as flavors deepen.
  • Can be made into cupcakes or doubled for a layer cake.
  • Freezes well for up to 2 months when wrapped tightly.

Nutrition

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