Gingerbread Crazy Cake with Chocolate Filling
A moist, spiced gingerbread cake made without eggs, milk, or butter. Rich in molasses and warm spices, it’s a budget-friendly and allergy-friendly dessert.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 9 servings 1x
Ingredients
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1 ½ cups all-purpose flour
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¾ cup granulated sugar
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1 tsp baking soda
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½ tsp salt
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1 tsp ground ginger
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1 tsp ground cinnamon
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¼ tsp ground cloves
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1 tbsp unsweetened cocoa powder (optional)
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½ cup molasses (unsulfured)
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1 tsp white or apple cider vinegar
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⅓ cup vegetable oil
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1 cup warm water
Instructions
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Preheat oven to 350°F (175°C) and grease an 8×8-inch baking dish.
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In the dish, mix flour, sugar, baking soda, salt, ginger, cinnamon, cloves, and cocoa (if using).
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Make three wells: pour vinegar, oil, and molasses into each.
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Pour warm water over everything and stir until smooth.
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Bake for 30–35 minutes, or until a toothpick comes out clean.
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Cool and serve plain or with toppings of choice.
Notes
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Substitute applesauce for oil for a lower-fat version.
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Use gluten-free flour for a GF variation.
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Freeze in slices for up to 3 months.