How do you make gingerbread cake without eggs?

You can skip eggs entirely in this recipe by relying on baking soda and vinegar. They work together to leaven the cake and give it a fluffy, light texture without any animal products.

What is a Depression Cake?

A Depression Cake, or Wacky Cake, dates back to the Great Depression era when eggs, milk, and butter were scarce. These cakes use pantry basics like vinegar, oil, and baking soda to create surprisingly moist and flavorful desserts.

What’s the difference between gingerbread and spice cake?

While both contain warm spices, gingerbread cake leans heavily on ginger and molasses for its deep, earthy flavor. Spice cake typically includes cinnamon, nutmeg, and allspice, and may or may not contain molasses.

Can I use blackstrap molasses in gingerbread cake?

It’s not recommended. Blackstrap molasses is much stronger and more bitter. Stick to unsulphured molasses like Grandma’s Molasses for the best flavor balance.

Gingerbread Crazy Cake – The Best No Egg, No Milk Dessert

Gingerbread Crazy Cake

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This Gingerbread Crazy Cake is a vegan, dairy-free, egg-free dessert made with pantry staples. Originating from the Depression era, it’s moist, spiced, and easy to prepare without a mixer.

Author: Emily
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 1 8x8 inch cake 1x
Category: Dessert, Snack
Method: Baking
Cuisine: American
Diet: Vegan

Ingredients

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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

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Instructions

Preheat oven to 350°F (175°C). Grease an 8×8 inch baking dish with non-stick spray.
In a small bowl, mix water and molasses until well combined. Set aside.
In a large bowl, add all dry ingredients and stir until mixed.
Make 3 depressions in the dry mixture – two small and one large.
Add vanilla in one small well, vinegar in the other, and oil in the large one.
Pour the molasses-water mixture over all and stir until batter is smooth. Do not overmix.
Pour the batter into the prepared dish and bake for 35 minutes or until a toothpick inserted in the center comes out clean.
Cool, slice, and serve plain or with toppings like lemon sauce, whipped cream, or powdered sugar.

Notes

Do not use expired baking soda, baking powder, or vinegar.
Use unsulphured molasses for best flavor; avoid blackstrap molasses.
The cake does not need refrigeration if unfrosted; lasts 3 days at room temp.
For frosted cake, refrigerate and consume within 6 days.
This recipe can be doubled for a 9×13 pan or used for cupcakes/layer cakes.

Nutrition

Serving Size: 1 slice (1/9 of cake)
Calories: 210
Sugar: 18g
Sodium: 170mg
Fat: 7g
Saturated Fat: 0.5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg

Find it online: https://recipeshots.com/gingerbread-crazy-cake-recipe/