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Gingerbread Crazy Cake

A moist, spiced cake that brings the flavors of the season to your table, perfect for cozy gatherings and holiday celebrations.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour Preferably unbleached for better flavor.
  • 0.5 cup granulated sugar Brown sugar can be used for a deeper flavor.
  • 1 teaspoon baking powder Ensure it’s fresh for the best rise.
  • 0.25 teaspoon baking soda This helps activate the cake’s leavening.
  • 0.25 teaspoon salt Balances the sweetness.
  • 1 teaspoon cinnamon Adds that cozy, warm spice.
  • 1.5 teaspoons ground ginger The star spice of this recipe!
  • 0.25 teaspoon ground cloves A little goes a long way in flavor.
Wet Ingredients
  • 0.25 cup canola oil Can substitute with melted coconut oil for a hint of tropical flavor.
  • 1 teaspoon pure vanilla extract Always choose pure over imitation for the best taste.
  • 1 tablespoon apple cider vinegar Brings out the flavors and demulsifies the batter.
  • 0.25 cup molasses Unsulfured molasses is the best choice for baking.
  • 1 cup water The key to keeping the cake moist.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease an 8-inch square baking dish with cooking spray or butter.
  2. In a medium bowl, combine canola oil, vanilla extract, and apple cider vinegar. Whisk until well blended.
  3. Gradually add water and continue to whisk until fully combined.
  4. In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, cinnamon, ground ginger, ground cloves, and salt until uniformly combined.
  5. Make three small wells in the dry mixture. Pour the wet mixture into the wells and gently mix until just combined.
  6. Pour the batter into your prepared baking dish. Smooth the top with a spatula.
  7. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.

Notes

This cake is perfect for any occasion and pairs beautifully with whipped cream or vanilla ice cream. Store in an airtight container at room temperature for up to three days.