Gingerbread Crazy Cake (No Eggs, No Milk, No 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.
Preheat oven to 350 degrees f. Spray a 8x8 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.
OLD-FASHIONED LEMON SAUCE RECIPEPlease head over to allrecipes to print the easiest, tastiest lemon sauce by Ginger P shared in 2001. I serve the lemon sauce warm individually, topping each piece of cake right before serving.