Can I make Gingerbread Crazy Cake gluten-free?

Yes, you can easily make Gingerbread Crazy Cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Make sure the blend you choose contains a binder like xanthan gum for best results.

What kind of molasses should I use for this cake?

For the best flavor, use unsulphured molasses in this recipe. It provides the perfect balance of sweetness and depth. Avoid blackstrap molasses, which can be too bitter for this cake.

Can I substitute the apple cider vinegar in this recipe?

Yes, you can substitute apple cider vinegar with white vinegar if necessary. Both types of vinegar help the cake rise by reacting with the baking soda.

Gingerbread Crazy Cake Recipe: A Delicious, Egg-Free, Dairy-Free Holiday Treat

Description

This Gingerbread Crazy Cake is a simple, moist, egg-free, and dairy-free cake with the perfect blend of spices like ginger, cinnamon, and cloves. Made with pantry staples, this easy-to-make cake requires no mixer and is a great dessert for those with dietary restrictions. Whether for the holidays or an everyday treat, this cake will surely become a favorite.

Ingredients

Scale

1 ½ cups all-purpose flour
½ cup granulated sugar
1 tsp baking powder
¼ tsp + 1/8 tsp baking soda
1 tsp cinnamon
1 ½ tsp ground ginger
¼ tsp ground cloves
¼ tsp salt
¼ cup canola or vegetable oil
1 tsp pure vanilla extract
1 tbsp apple cider vinegar (or white vinegar)
¼ cup molasses (unsulphured)
1 cup water

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C). Spray an 8×8 baking dish with non-stick cooking spray.
In a small bowl, mix the water and molasses together until fully blended, then set aside.
In a large bowl, combine all dry ingredients (flour, sugar, baking powder, baking soda, cinnamon, ginger, cloves, and salt).
Make three small depressions in the dry ingredients — two small for vanilla and vinegar, and one large for the oil.
Add the vanilla extract to one small depression, the vinegar to the other small depression, and the oil to the large depression.
Pour the water/molasses mixture over the dry ingredients and stir until well combined. Do not overmix.
Pour the batter into the prepared baking dish and bake for about 35 minutes. Check with a toothpick to ensure the cake is done. It should come out clean.
Remove from the oven and let the cake cool before serving.

Notes

Ensure your baking soda, baking powder, and vinegar are fresh for the best rise.
This cake can be stored at room temperature for up to 3 days if unfrosted, or refrigerated for up to 6 days if frosted.
For a gluten-free version, use a gluten-free flour blend.
You can substitute apple cider vinegar with white vinegar if needed.

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

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 22g
Sodium: 100mg
Fat: 8g
Saturated Fat: 0.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg