Gingerbread Crazy Cake
Gingerbread Crazy Cake: Moist, spiced, and incredibly easy! Made with pantry staples—no eggs, milk, or butter required. Perfect for cozy days.
There’s something about gingerbread that instantly makes me think of cozy nights and warm kitchens, but, let’s be honest, traditional recipes can feel…a bit much. All that creaming butter and beating eggs—sometimes I just want a dessert that’s simple but still feels special. Enter the Gingerbread Crazy Cake.
The first time I made this cake, I was in one of those “I need cake but don’t want to work for it” moods. You know the kind. I was skeptical at first—no eggs? No milk? And I’m supposed to mix it in the pan like some kind of magic trick? But, wow, the result blew me away. It’s so moist, perfectly spiced, and ridiculously easy. Honestly, it felt like cheating.
Now, this recipe is my secret weapon for when I want something nostalgic but low-effort. It’s a crowd-pleaser every time, whether it’s a last-minute dessert or just me sneaking a slice with coffee. Plus, it’s vegan, so it feels like a win-win for everyone.
Why You’ll Love This Gingerbread Crazy Cake Recipe?
Why is Gingerbread Crazy Cake a must-try? Here’s why:
- No Fancy Ingredients: Just pantry staples, which means no last-minute grocery runs.
- Effortless: No eggs, no butter, no mixer—just mix, bake, and enjoy.
- Diet-Friendly: It’s naturally vegan and easy to make gluten-free if needed.
- Customizable: Whether you keep it simple or dress it up with toppings, it’s always delicious.
Ingredient Notes:
Here’s why this cake works so well with such simple ingredients:
- Flour: All-purpose flour gives the cake its structure, but you can experiment with alternatives like whole wheat.
- Molasses: This is the heart and soul of gingerbread flavor. It’s sweet, earthy, and adds that deep, rich color.
- Spices: Cinnamon, ginger, and cloves bring warmth and coziness. Adjust to taste if you like it spicier!
- Apple Cider Vinegar: This reacts with the baking soda to make the cake rise. You won’t taste it—it’s just science at work.
- Oil: Canola or vegetable oil keeps the cake moist without butter. Coconut oil could work too for a hint of tropical flavor.
Pro Tip: Always use unsulphured molasses for the best flavor. It’s less bitter and just the right amount of sweet.
How To Make Gingerbread Crazy Cake?
Making this cake is so easy, you’ll wonder why you ever bothered with more complicated recipes.
- Preheat and Prep
Start by preheating your oven to 350°F (175°C) and spraying an 8×8-inch baking dish with non-stick spray. Trust me, getting this step out of the way makes life easier. - Mix the Wet Ingredients
In a small bowl or measuring cup, stir together the water and molasses until fully combined. This step ensures the molasses flavor is evenly distributed in the cake. - Combine the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ginger, cloves, and salt. It’s like the base of a warm, spiced hug. - The Crazy Cake Method
Make three wells in the dry ingredients—two small and one large. Pour the vanilla into one small well, vinegar into the other, and oil into the large one. It might look a little messy, but that’s the fun part! - Bring It All Together
Pour the molasses-water mixture over the top and stir until everything is smooth. Don’t overmix—it just needs to come together. - Bake
Pour the batter into your prepared dish, smoothing it out with a spatula. Bake on the middle rack for about 35 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it—every oven is a little different. - Cool and Serve
Let the cake cool in the pan before slicing. Serve plain, dusted with powdered sugar, or with your favorite frosting, whipped cream, or even a drizzle of caramel sauce.
Storage Options:
- Room Temperature: Store the cake in an airtight container on the counter for up to 3 days.
- Refrigeration: If frosted, keep it in the fridge for up to 5 days. Bring to room temp before serving for the best texture.
- Freezing: Slice and freeze individual pieces wrapped in plastic wrap, then store in a freezer-safe bag. They’ll last up to 3 months and thaw beautifully.
Frequently Asked Questions:
Can I make this gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend for excellent results.
What kind of molasses should I use?
Unsulphured molasses is your best bet for a rich, sweet flavor without bitterness.
Can I double the recipe?
Of course! Use a 9×13-inch pan and bake a few extra minutes, checking for doneness with a toothpick.
So, are you ready to bake this Gingerbread Crazy Cake? It’s quick, easy, and packed with flavor—what’s not to love? Let me know how it turns out for you, and don’t forget to share your favorite toppings or twists on the recipe!
Gingerbread Crazy Cake
Ingredients
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
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.
