Gingerbread Cake with Creamy Icing and Warm Spices
A soft, spiced gingerbread cake made with no eggs, butter, or dairy—mixed and baked in one pan. Moist, easy, and perfect for holiday baking.
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Total Time: 40–45 minutes
- Yield: 9 squares 1x
Ingredients
1½ cups all-purpose flour
½ cup brown sugar
1 tsp ground ginger
1 tsp cinnamon
¼ tsp cloves
¼ tsp nutmeg
½ tsp salt
1 tsp baking soda
⅓ cup vegetable oil
1 tbsp vinegar (white or apple cider)
1 tsp vanilla extract
1 tbsp molasses
1 cup warm water
Instructions
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Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan.
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Add flour, sugar, spices, salt, and baking soda directly to the pan. Stir to combine.
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Make 3 wells. Add vanilla, vinegar, and oil into separate wells.
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Pour molasses and warm water over all. Mix until smooth.
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Bake for 30–35 minutes until toothpick comes out clean.
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Cool in pan. Serve plain or with glaze, whipped cream, or powdered sugar.
Notes
Use unsulfured molasses. Adjust spices to taste. Can be made gluten-free with a 1:1 flour blend.