Gingerbread Crazy Cake
A delightful twist on traditional gingerbread, this cake features a moist texture and a comforting spice profile, making it a perfect holiday treat.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoon baking soda
- 1 teaspoon cinnamon
- 1.5 teaspoons ground ginger
- 0.25 teaspoon ground cloves
- 0.25 teaspoon salt
Wet Ingredients
- 0.25 cups canola oil or vegetable oil
- 1 teaspoon pure vanilla extract
- 1 tablespoon apple cider vinegar or white vinegar
- 0.25 cups molasses unsulphured; can substitute with honey
- 1 cup water
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a square or rectangular baking dish, ensuring the corners are well-coated.
- In a large bowl, combine the canola oil, vanilla extract, apple cider vinegar, molasses, and water. Stir until well blended.
- In another bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ground ginger, ground cloves, and salt.
- Make three wells in the dry mixture: one for the oil mixture, one for the vinegar, and one for the water.
- Pour the wet ingredients into the wells and mix together gently using a spatula until no dry flour remains.
Baking
- Pour the batter into your prepared baking dish and place it in the preheated oven. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool for a few minutes in the dish before transferring it to a wire rack.
- Dust with powdered sugar or serve with whipped cream before enjoying.
Notes
Make sure ingredients are at room temperature for better mixing. Leftovers can be stored in an airtight container for up to three days or frozen for longer storage.