All the classic flavors everyone loves – ginger, cinnamon and cloves, are baked into this super moist gingerbread cake. A delicious Crazy Cake version of one of the most beloved holiday cakes.
Gingerbread Crazy Cake – No Eggs, Milk or Butter!
One of the EASIEST gingerbread cakes you can make, made with ingredients right from the pantry! This super moist, dense, lightly spiced cake has no eggs, no milk, no butter and doesn’t require a mixer! Dairy Free, Egg Free, Vegan. It’s darn good cake.
This flavor has been requested so many times over the years. I am so happy to finally have this timeless cake on my blog. 😊
Gingerbread Wacky Cake – Gingerbread Depression Cake – Gingerbread Snack Cake
This gingerbread crazy cake recipe is adapted from the original Depression era recipe for Chocolate Crazy Cake, a favorite for generations. This cake goes by several names – Wacky Cake, Depression Cake, War Cake and more. It’s the perfect snack cake.
Ingredients Needed to Make the Cake (Full Recipe at Bottom of Post)
- flour
- sugar (granulated)
- baking powder
- baking soda
- ground ginger
- cinnamon
- ground cloves
- salt
- oil (canola or vegetable)
- pure vanilla extract
- apple cider vinegar (or white)
- molasses (unsulphured)
- water
How to Make This Dairy and Egg Free Gingerbread Cake
Preheat oven to 350 degrees f. Spray a 8×8 baking dish with non-stick cooking spray. In a small bowl or measuring cup, add the water and molasses – stir until completely blended, set aside. In a large bowl, add the dry ingredients and mix well. Make 3 depressions in the dry ingredients, 2 small, 1 large – add vanilla in a small depression, vinegar in the other small depression, then add oil to the large depression.
Next, pour the water/molasses mixture over top and mix until well blended and the batter is smooth. Do not over mix.
Last, pour batter in prepared baking dish. Bake on the middle rack of the oven for approximately 35 minutes. Check with toothpick to makes sure it comes out clean. *Baking times will vary depending on oven.
Serve the cake plain or with a dusting of powdered sugar.
This cake is AMAZING topped with old-fashioned lemon sauce! So, so good. You can find the link to this super easy recipe in the notes below in the recipe card.
Wonderful served with a simple dollop of whipped cream.
This Gingerbread Crazy Cake is perfect for the holidays and also makes a quick and easy snack cake. Best of all, it’s allergy friendly, so people with egg and dairy allergies can enjoy this fantastic cake!
Common Questions for this cake:
Why is vinegar used in the cake? Vinegar reacts with the baking soda and baking powder to make the cake rise.
Can you taste the vinegar? No, you cannot taste a hint of vinegar in this cake.
My cake didn’t rise, what happened? Make sure baking soda, baking powder and vinegar are not expired. This is a common mistake.
What is the best Molasses to use? For this recipe use unsulphured molasses, I use Grandma’s Molasses Original. The kitchn has a guide for the most common types of molasses and how to use them.
CRAVING MORE GREAT CAKE RECIPES?
Please Note: This is not a sponsored post, I have no affiliation with Mother’s Molasses, I am just a fan of the molasses.
Gingerbread Crazy Cake (No Eggs, No Milk, No Butter!)
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
- Preheat oven to 350 degrees f. Spray a 8×8 baking dish with non-stick cooking spray.
- In a small bowl or measuring cup, add the water and molasses – stir until completely blended, set aside.
- In a large bowl, add all the dry ingredients and mix well.
- Make 3 depressions in the dry ingredients, 2 small, 1 large – add vanilla to a small depression, vinegar in the other small depression, then add the oil to the large depression.
- Next, pour the water/molasses mixture over top and mix until well blended and the batter is smooth. Do not over mix.
- Pour batter in prepared baking dish. Bake on the middle rack of the oven for approximately 35 minutes. Check with toothpick to makes sure it comes out clean. *Baking times will vary depending on oven.
- When ready, remove and allow to cool.
- Serve cake plain or with – a dusting of powdered sugar, topped with your favorite vanilla or buttercream frosting, a dollop of whipped cream, caramel sauce, lemon sauce and more.
Notes
- Make sure the baking soda, baking powder and vinegar are not expired. This is a common mistake that results in cakes not rising.
- For this recipe, use unsulphured molasses, I use Grandma’s Molasses Original.
- Serve the cake plain or with – a dusting of powdered sugar, topped with your favorite vanilla or buttercream frosting, a dollop of whipped cream, caramel sauce, ice cream and more. My new favorite…topped with warm old-fashioned lemon sauce!
- Wonderful served warm fresh out of the oven, or served cold
- The cake does not need to be kept refrigerated if it’s not frosted. Cover and it will last 3 days. If it is frosted, it will need to be kept refrigerated. Cover and refrigerate for up to 6 days.
- You can use vegetable oil or canola oil
- You can use white vinegar or apple cider vinegar.
- Use the batter to make Crazy Cake Cup Cakes!
- Double the recipe using a 9×13 baking dish or make a Two-Layer Crazy Cake.
PegP
I was hesitant to try this because it didn’t contain eggs and butter, but I was baking holiday treats for my oncology center (have to take of the people who take care of me!) and decided to try this in case anyone on the staff was a vegan.
While I was being seen by my oncologist, a nurse sent a group email to everyone saying there were treats in the break room but not to touch the gingerbread because it was horrible. Turns out, he just didn’t want anyone else eating it lol. He came to thank me & said he loves gingerbread and that was the best gingerbread he’s ever had (and he’s not vegan).
So thank you. I will definitely make this again. Only thing I changed was by personal choice – I baked it in mini-loaf pans instead of an 8×8 pan. It yielded six mini loaves cooked for about 25 minutes.
Mary Neumann
Thank you so much for taking the time to stop by and share, Peg. So wonderful to hear the cake was a hit…. baking the cake in 8×8 pans is a great tip for sharing! Wishing you healing, a wonderful holiday season, and Happy New Year.
If you are looking for more Crazy Cakes, you can see all my flavors here:
https://sweetlittlebluebird.com/crazy-cakes/
Banana is newer and gets so much love since so many people tend to have overripe bananas they need to use – it’s a great cake! https://sweetlittlebluebird.com/banana-bread-crazy-cake/
Lori
Would it work to use applesauce instead of the oil? Or would coconut oil work?
Mary Neumann
I am not sure about applesauce, but coconut oil may work. Check out this helpful post on baking with coconut oil, Lori.
https://www.thekitchn.com/baking-with-coconut-oil-what-you-should-know-238333
This Gingerbread Crazy Cake took me so many tries to get it just right. Happy baking!
Judy
I love these crazy cakes, though I have not made one from this website. The basic recipe is very forgiving, as long as ratios are maintained pretty closely. I have a huge variety of them that I make. Yes, applesauce can be substituted for oil. The cake will not be quite as moist. But still delicious. Also, on the original recipes, and in my own variations of this cake, baking powder is not used. I first came across this old cake recipe when I was looking for recipes without baking powder, as I had developed an allergy to the stuff. I would go so far as to say one could replace the oil with more pumpkin puree instead of using applesauce, to increase the pumpkin flavor and content. I also always reduce the sugar by about a third. And I have done a partial oil replacement with applesauce as well.
Linda Woods
This cake has a wonderful texture and spicy fla
Patricia
I found your recipe and only have black molasses not unsulphured. Could u use that instead?
Mary Neumann
For this cake recipe, unsulphured is best, Patricia. You could always experiment – just know black molasses is less sweet and stronger tasting, it’s also thicker and more bitter. The cake may turn out more dense and a little dry.
Patricia
Thank you. I was thinking maybe use syrup and add a little of the molasses just to get the molasses taste. But will play around. Thank you for your response
WA
I made this today and it is a pretty forgiving cake for a beginner baker (who doesn’t really like to bake)! Was forgiving with substitutions too. I used 3/4 c brown sugar instead of molasses, pumpkin spice and galangal instead of the spices listed, and grapeseed oil and lemon olive oil. Needed 40 min in my oven at 350. Was so easy to make and turned out moist and pleasingly (not overly) sweet, like a tea cake. I iced it using powdered sugar, lemon zest, lemon juice, lemon olive oil, and bit of toasted sesame seed oil – which made it even better. I’m glad I have this recipe in my back pocket now, thank you!
Stephanie
It was delish!!
Patricia Earnest
It’s quick and easy, moist and delicious!
I’m making it again tonight, my only tweak will be to sift the dry ingredients together before mixing in the liquid since there were a few lumps last time. Despite the lumps, it was still fantastic!
Cindy a.
I can’t have vinegar, would lemon juice be a good sub?
Lynne
I use this gingerbread recipe for my apple gingerbread cobbler. Put two 21 ounce cans apple pie filling in the bottom of a greased 9×13 pan. Pour a double recipe of the gingerbread mixture over the filling. Bake until tester comes out clean, about 35-45 minutes at 350 degrees. Serve warm with whipped cream. Ì make this for all major holidays.
Liz Carr
I’ve made this several time. The house smells amazing and this cake is amazing. I’ve also made it for my “no joy” (no eggs, no dairy, no gluten due to sensitivities) using GF flour. Turned out amazing. Thank for you this recipe
Susan
Please add nutritional info for this cake. thank you.
Mary Neumann
Hello Susan – This is not my field of expertise. You can read a very good explanation why I too, do not provide this on my blog:
https://southernbite.com/heres-why-i-dont-post-nutritional-information-with-my-recipes/
Here is a calorie and nutrition site you may want to check out and bookmark:
https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Hope you are off to a great New Year!
Haline Schaff
Wondering about how to do this recipe as a sheet cake (in an 11×17 jelly roll pan). Double the recipe?
Mary Neumann
I would double the recipe and keep an eye on it while it’s baking, you will need to adjust the baking time (it will bake quicker – may be ready in 20–25 minutes).
Mary Masulis
I made this exactly as directed and it turned out great. (Mine was done at 30 minutes.) I’ll use this to make a gingerbread apple dump cake in the camp Dutch oven soon. It will be perfect!
Terry Cagle
My question is One normally thinks of eggs as holding a cake together. Given the absence of eggs I would wonder if the cake would be crumbly and not hold together. What binds this cake?
Mary Neumann
Oil and water…the vinegar and baking soda are what make the cake rise. It’s wonderful. You can see all the Crazy Cake flavors I have to date, here:https://sweetlittlebluebird.com/crazy-cakes/
Susan
I made this tonight for dessert and it was so easy and well received, the only negative comments were that the clove flavor was a bit strong. I think next time I will cut it down to 1/8th teaspoon, otherwise this is a winner.
Mary Neumann
So great to hear, Susan! This recipe is super easy to adapt when it comes to flavor by simply adjusting what you like or are not a big fan of. Happy baking!!
Joan
Can you make this gluten free and what kind of flour would be the best? Thanks
Mary Neumann
Yes, Joan, all the crazy cakes can be made Gluten Free –
Check out King Arthur’s GF Flour: https://tinyurl.com/mvmutath
annie
hello…i have made gingerbread before..but right now ..do not have some ingredients on hand ..like cloves, molasses or brown sugar….can i use agave in place of molassess….thankyou in advance if answered…..
Mary Neumann
Hi Annie – You could give it a try. You can also check out other crazy cakes I have that might work with the ingredients you have on hand, like my Snickerdoodle Crazy Cake: https://sweetlittlebluebird.com/snickerdoodle-crazy-cake-no-eggs-milk-or-butter/
Here is a list of all the Crazy Cake flavors I have so far: https://sweetlittlebluebird.com/crazy-cakes/
Jj
Really good! Made it with the lemon glaze will definitely make again!
Mary Neumann
Thank you, JJ! The lemon sauce served warm over a piece gingerbread cake – soooo good!!
Angela Garcia
Annie, could I use almond flour for this Gingerbread cake? Thank you!
AJ
Could you share the lemon sauce recipe with me? I’ve been unable to locate it.
Mary Neumann
AJ – you can get the lemon sauce recipe here: https://www.allrecipes.com/recipe/20010/lemon-sauce-i/
AJ
Thank you so much! I didn’t even expect you to respond so quickly! 🙂
Mary Neumann
You are so welcome, AJ.
If you have any issues getting the Lemon Sauce recipe, please let me know.
This cake is wonderful with different toppings listed in the recipe card.
You can also use a simple lemon glaze – but the warm lemon sauce is highly recommended!
Here is a simple Lemon Glaze recipe:
1 cup powdered sugar
2–3 Tablespoons fresh lemon juice
In a small bowl, add powdered sugar, then add 2 tablespoons of lemon juice.
Using a small whisk, combined the glaze, whisking until smooth.
Add a small amount of additional lemon juice as needed, to reach the desired glaze consistency.
Gretchen
Can you add minced crystallized ginger to this? We really like a ginger spicy taste.
Kath
This is the best tasting gingerbread I’ve ever made – the flavour(s) are amazing!! Not to mention how easy it was to put together. Many thanks. Happy Season!
Mary Neumann
That makes my heart so happy, Kath! Thank you for taking the time to leave a comment.