Gingerbread Crazy Cake
This Gingerbread Crazy Cake offers a delightful twist on traditional gingerbread with its comforting spices, perfect for cozy gatherings and holiday celebrations.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups granulated sugar
- 1 teaspoon baking powder
- 0.375 teaspoons baking soda ¼ teaspoon + 1/8 teaspoon
- 1 teaspoon cinnamon
- 1.5 teaspoons ground ginger
- 0.25 teaspoons ground cloves
- 0.25 teaspoons 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)
- 1 cups water
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish or line it with parchment paper.
Mixing the Ingredients
- In a large mixing bowl, whisk together the canola oil, vanilla extract, apple cider vinegar, molasses, and water until well combined.
- In a separate bowl, mix the flour, sugar, baking powder, baking soda, cinnamon, ground ginger, ground cloves, and salt until evenly blended.
- Make three wells in the dry ingredients: one for the oil mixture, one for the vinegar, and one for the molasses.
- Pour the wet ingredients into the wells and mix everything together until the batter is smooth and well incorporated.
Baking
- Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the baking dish for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Serve as is or dusted with powdered sugar. Pair with whipped cream, vanilla ice cream, or warm caramel sauce. Store in an airtight container at room temperature for up to 3 days, or refrigerate for a week or freeze for up to three months.