Dessert

Gingerbread Crazy Cake Recipe

ByCharlotte Montgomery October 19, 2025October 19, 2025

Introduction

This Gingerbread Crazy Cake is a delightful, spiced treat that’s perfect for cozy afternoons or holiday gatherings. It’s unique because it requires no eggs or dairy and uses vinegar to create a wonderfully tender texture. Simple to make and irresistibly flavorful, this cake is a classic for a reason.

A single slice of brown cake with a soft, crumbly texture sits on a white plate, showing one thick layer of cake topped with a thick, smooth layer of white frosting. On top of the frosting is a swirl of whipped cream dusted with light brown spice powder and garnished with a small cinnamon stick laying diagonally. In the background on a white plate, several more cake slices with the same layering and topping are visible. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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
¼ cup canola oil or vegetable oil
1 teaspoon pure vanilla extract
1 tablespoon apple cider vinegar or white vinegar
¼ cup unsulphured molasses
1 cup water

Instructions

Step 1: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish with non-stick cooking spray.
Step 2: In a small bowl or measuring cup, mix together the water and molasses until the molasses is fully dissolved. Set aside.
Step 3: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ginger, cloves, and salt to evenly combine the dry ingredients.
Step 4: Using the back of a spoon, create three wells in the dry mix: two smaller wells and one larger well. Add the vanilla extract to one small well, vinegar to the other small well, and oil to the large well.
Step 5: Pour the molasses-water mixture over the dry ingredients. Gently stir with a spatula or wooden spoon until the batter is smooth and all ingredients are combined. Be careful not to overmix.
Step 6: Pour the batter into the prepared baking dish and spread it evenly. Bake on the middle oven rack for about 35 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Remove the cake from the oven and let it cool in the pan. Serve as is or with a dusting of powdered sugar, frosting, whipped cream, or a drizzle of caramel or lemon glaze.

Tips & Variations

For a richer flavor, try substituting half of the molasses with honey or maple syrup.
Adding a handful of chopped nuts or chocolate chips to the batter can add delightful texture.
Use apple cider vinegar for a milder tang compared to white vinegar.
To keep the cake moist, store it covered with plastic wrap or in an airtight container once cooled.

Storage

Store the cooled cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat individual slices gently in the microwave if desired. This cake also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

How to Serve

A close-up of a square slice of gingerbread cake with two visible layers: the bottom layer is a dense, dark brown gingerbread cake with a slightly crumbly texture, and the top layer is a thick white whipped cream frosting spread evenly over the cake. On top of the frosting, there is a swirl of whipped cream dusted with a light brown spice powder, likely cinnamon or nutmeg. The cake slice sits on a white plate with a simple design, placed on a white marbled surface. The background is softly blurred with warm tones. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why does this cake use vinegar?

Vinegar reacts with the baking soda to create carbon dioxide, which helps the cake rise and results in a tender, moist crumb without the need for eggs or dairy.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend. Make sure the blend contains xanthan gum or another binding agent for best results.