Can I make Gingerbread Crazy Cake ahead of time?

Yes! Gingerbread Crazy Cake stays fresh for up to 3 days at room temperature if left unfrosted. For longer storage, refrigerate the cake—especially if you’ve added a topping like lemon sauce or frosting. You can also freeze it (wrapped tightly) for up to two months. Thaw overnight and warm gently for best results.

Is there a substitute for molasses in this recipe?

Molasses is key for traditional gingerbread flavor, but if you’re in a pinch, a combination of dark corn syrup and brown sugar can work as a substitute. Keep in mind the flavor will be milder and less rich. If you love that deep, caramelized taste, stick with unsulphured molasses .

Why is my cake not rising properly?

This issue is often caused by expired baking soda or baking powder , or inactive vinegar. Make sure all your leavening agents are fresh. The vinegar and baking soda interaction is essential to giving this egg-free cake its lift and lightness. Also, avoid overmixing the batter, which can make the cake dense.

Gingerbread Crazy Cake – Best Egg-Free Holiday Dessert

Name: Gingerbread Crazy Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup granulated sugar; 1 teaspoon baking powder; 3/8 teaspoon baking soda (1/4 teaspoon + 1/8 teaspoon); 1 1/2 teaspoons ground ginger; 1 teaspoon cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon salt; 1/4 cup canola oil (or vegetable oil); 1 teaspoon pure vanilla extract; 1 tablespoon apple cider vinegar (or white vinegar); 1/4 cup unsulphured molasses; 1 cup water

Description

This Gingerbread Crazy Cake is a moist, spiced dessert made without eggs, milk, or butter. Perfect for the holidays or any cozy occasion, it combines pantry staples like molasses, cinnamon, ginger, and cloves to deliver rich, nostalgic flavor in a one-bowl recipe that’s vegan and allergy-friendly.

Ingredients

Scale

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
3/8 teaspoon baking soda (1/4 teaspoon + 1/8 teaspoon)
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup canola oil (or vegetable oil)
1 teaspoon pure vanilla extract
1 tablespoon apple cider vinegar (or white vinegar)
1/4 cup unsulphured molasses
1 cup water

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Instructions

Preheat oven to 350°F (175°C). Spray an 8×8-inch baking dish with non-stick cooking spray.
In a small bowl or measuring cup, combine water and molasses. Stir until blended and set aside.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, ginger, cinnamon, cloves, and salt.
Make three depressions in the dry mix: two small and one large. Add vanilla in one small depression, vinegar in the other, and oil in the large one.
Pour the water/molasses mixture over everything and stir until the batter is smooth. Do not overmix.
Pour batter into the prepared baking dish.
Bake for approximately 35 minutes or until a toothpick inserted into the center comes out clean.
Let cool before serving. Enjoy plain, with powdered sugar, or your favorite topping.

Notes

Use only fresh baking soda, baking powder, and vinegar for proper rise.
Unsulphured molasses is recommended for best flavor.
This cake can be stored at room temperature for 3 days or refrigerated up to 6 days if frosted.
Can be served warm or cold, and pairs well with lemon sauce, whipped cream, or vanilla frosting.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 190
Sugar: 15g
Sodium: 160mg
Fat: 7g
Saturated Fat: 0.5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg