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Gingerbread Crazy Cake

Gingerbread Crazy Cake: A Cozy Egg-Free Delight

This Gingerbread Crazy Cake is a delightful egg-free treat that encapsulates the cozy flavors of the holiday season.
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Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 3 cups All-Purpose Flour Consider using a gluten-free blend for a gluten-free option.
  • 1 cup Brown Sugar Dark brown sugar enhances the flavor profile beautifully.
  • 1 teaspoon Baking Soda Acts as a leavening agent.
  • 1 tablespoon Ground Ginger Increase for a spicier kick.
  • 1 teaspoon Cinnamon Adjust according to taste.
  • 1/2 teaspoon Nutmeg A pinch goes a long way!
For the Wet Ingredients
  • 1/2 cup Vegetable Oil Can be swapped with coconut oil.
  • 1 cup Warm Water
  • 1 tablespoon Vinegar Essential for making this cake vegan.
Optional Add-ins
  • 1 cup Chocolate Chips A delightful treat for chocolate lovers!
  • 1/2 cup Chopped Nuts Stir in walnuts or pecans for added crunch.

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step‑by‑Step Instructions for Gingerbread Crazy Cake
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with vegetable oil or use parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking soda, ground ginger, cinnamon, and nutmeg.
  3. In a separate bowl, whisk together the vegetable oil, warm water, and vinegar until smooth.
  4. Make three wells in the dry mix and pour the wet mixture into each, allowing ingredients to react.
  5. Gently mix the batter until just combined, being careful not to overmix.
  6. Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes.
  7. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 34gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 150mgPotassium: 180mgFiber: 1gSugar: 10gCalcium: 2mgIron: 6mg

Notes

Store the cooled cake in an airtight container at room temperature for up to 5 days or refrigerate for up to 1 week.

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