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–+ servings
Delicious gingerbread cake topped with lemon sauce and whipped cream

Gingerbread Crazy Cake

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This delightful Gingerbread Crazy Cake is egg-free, making it an excellent choice for those with allergies or for a quick dessert. Its rich flavors of ginger and cinnamon make it a perfect holiday treat.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, Holiday
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
Wet Ingredients
  • 1 cup water
  • 1/2 cup vegetable oil

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease your baking pan.
  2. In a large bowl, whisk together the flour, sugar, baking soda, ginger, cinnamon, nutmeg, and salt.
  3. In a separate bowl, mix the water and oil until combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing.
  5. Transfer the batter to your prepared baking dish and smooth the top.
Baking
  1. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool before serving. Top with your desired toppings like lemon sauce or whipped cream.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 1gSodium: 250mgFiber: 1gSugar: 10g

Notes

Store covered at room temperature for up to three days or refrigerate for enhanced flavors. For longer storage, freeze slices in airtight containers for up to three months.
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