Can you imagine a November and December without a Gingerbread Cake!
Me neither! Well guess what?
You won’t be without one this holiday and it all just got easier too!
This recipe for Wacky Gingerbread Cake is an easy one bowl mix!
No weird egg replacers or obscure ingredients here!
Just perfectly moist gingerbread cake with cream cheese icing!
Even the cream cheese icing got easier this time around!
For those having a hard time finding vegan cream cheese like me, don’t worry!
Introducing a life hack that is going to have you jumping for joy!
By adding vegan lactic acid to your favorite buttercream recipe, you have instant cream cheese icing!
There’s need to refrigerate this cake since we are not using vegan cream cheese!
BUT let me just say, cold gingerbread cake with cream cheese icing
Tastes just like a super fudge gingerbread cheesecake brownie!
You’re welcome 🙂
For more about the cream cheese icing hack ~ click through to that recipe
Because this is all about the gingerbread cake recipe right now!
This recipe bakes into sheet cakes, loaf cakes, bundts and round layers!
Perfect cupcakes too!
Basically however you want to bake it
This Wacky Gingerbread Cake is going to be your favorite recipe this holiday baking season!
Notes for Success:
I know many people cannot get molasses which is essential in any gingerbread recipe
It’s not just a sweetener but the deep rich robust flavor it imparts is what makes it all taste so darned good!
If you cannot get molasses you can substitute any other liquid sugar like Golden Syrup, Maple Syrup or even dark corn syrup will do.
Just remember sadly, that the taste will not be the true authentic gingerbread molasses experience.
You will notice I add a spot of cocoa powder to my gingerbread cake recipe
This is optional, if you decide to leave it out just replace with a scant tablespoon of more flour
For more awesome easy one bowl sheet cake recipes click the links below!
- For the Cake Batter:
- Vegetable Oil ⅓ cup (78ml)
- Light Brown Sugar ½ cup + 2 tablespoons (132g)
- Flax Meal 1 Tablespoon (8g)
- Hot Water 3 Tablespoons (45ml)
- Water ⅓ cup (78ml)
- Molasses ½ cup (118ml)
- Baking Soda ½ teaspoon
- Baking Powder ½ teaspoon
- Salt ½ teaspoon
- Ground Ginger 1 teaspoon
- Ground Cinnamon ¾ teaspoon
- Ground Cloves ⅛ teaspoon
- All Purpose Flour 1¼ cups (218g)
- Natural Cocoa Powder 1 Tablespoon (8g)
- For the Cream Cheese Icing "hack"
- 1 Recipe No Shortening Buttercream
- Preheat the oven to 350°F
- Grease & parchment line an 8" x 8" cake pan
- Combine the flax meal with the first measure of hot water in a small bowl and whisk to combine, let stand for 5 minutes to thicken to a paste.
- In a large bowl combine the light brown sugar with the oil and then add the thickened flax paste
- Add the other measure of water and the molasses and whisk smooth
- Sift the flour with the cocoa powder, spices, salt, and the baking powder & soda
- Add to the wet ingredients in the mixing bowl all at once and whisk to a smooth batter
- Pour into your prepared pan(s) and bake immediately in a preheat3ed 350°F oven for approximately 25-30 minutes or when a toothpick inserted into the center comes out with moist crumbs, not raw batter
- *It's hard to say how long to bake because it depends what size pans you are using, but the 8" x 8" baked in 30 minutes
- *cupcakes would most likely take 22 minutes, but I like to check at 18minutes to be sure
- While the cakes are cooling prepare the buttercream recipe as per the recipe on that page
- You can also use your favorite buttercream recipe if it is not mine! Simply add 1¼ teaspoons vegan lactic acid to about 6 cups of buttercream for that characteristic tang of cream cheese icing
For longer storage refrigerate for up to 1 week (7days) or freeze wrapped well for up to 2 months