Crazy Cake Chocolate Dessert That Feels Like Ultimate Comfort Food
A rich, warmly spiced gingerbread cake made without eggs, milk, or butter. Moist, easy to make, and perfect for the holidays.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 9 servings 1x
Ingredients
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1½ cups all-purpose flour
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¾ cup granulated sugar
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1 tbsp unsweetened cocoa powder (optional)
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1 tsp baking soda
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½ tsp salt
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1½ tsp ground ginger
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1 tsp ground cinnamon
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¼ tsp ground cloves
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⅓ cup vegetable oil
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1 tbsp white or apple cider vinegar
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1 tsp vanilla extract
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¼ cup molasses (unsulphured)
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1 cup water
Instructions
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Preheat oven to 350°F (175°C). Grease an 8×8-inch square baking pan.
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In the pan, mix flour, sugar, cocoa powder, baking soda, salt, and spices.
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Make three wells. Add vinegar, vanilla, and oil in separate wells.
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Pour water and molasses over all. Stir gently until fully combined.
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Bake for 35–40 minutes or until a toothpick comes out clean.
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Cool in the pan before slicing. Optional: dust with powdered sugar or drizzle with lemon glaze.
Notes
Optional add-ins: nuts, dried fruit, or chocolate chips.
Store covered at room temp for 3–4 days. Freezes well.