Crazy Gingerbread Cake

By Mariealicerayner @MarieRynr
 
I am a huge fan of crazy cakes as they are known.  Cakes which magically don't contain any butter, milk or eggs.  These are great cakes for those who are following a strict diet or for those who are vegan and wanting a cake. You can also, in most cases, substitute a one for one gluten free baking flour for them quite successfully.
When I saw this Crazy Gingerbread Cake on a blog called Little Bluebird, I knew that I had to bake it!  I had never heard of a crazy gingerbread cake and with gingerbread cake being one of my favorite types of cakes, it was a "must bake" on my list of things I wished to bake!
 
Gingerbread is one of those things that everyone just loves. Just the smell of it baking is enough to get everyone excited. The warmth of those spices  . . .  ginger, cinnamon, cloves, cardamom, nutmeg . . . along with the warm smokiness of molasses.  Who doesn't like that???
I added a lush and simple lemon sauce to the recipe.  It is completely optional, but oh boy do the two ever taste yummy together. Served warm, this is destined to be the highlight of any meal you choose to serve it after.  People will be lining up for this quick, easy and delicious recipe, I guarantee!!
The fact that there is no butter, milk or eggs in the recipe makes it the perfect cake for anyone with those kinds of allergies to enjoy!
 
WHAT YOU NEED TO MAKE CRAZY GINGERBREAD CAKE with lemon sauce

Simple every day baking cupboard ingredients. There is nothing outrageous here. The sauce is optional, but very nice.
For the lemon sauce:
  • 1/2 cup (100g) granulated sugar
  • 1 TBS cornstarch (corn flour)
  • pinch salt
  • 1/4 tsp freshly grated nutmeg
  • 1 cup (240ml) boiling water
  • 1 TBS butter
  • the juice of one lemon
  • 1 tsp finely grated fresh lemon zest
For the cake:
  • 1 1/2 cups (210g) plain all purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 tsp baking powder
  • scant 1/2 tsp of baking soda (3/8 tsp)
  • 1 tsp ground cinnamon
  • 1 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground cardamom
  • 1/4 tsp salt
  • 1/4 cup (60ml) neutral flavored oil
  • 1 tsp vanilla extract
  • 1 TBS cider vinegar
  • 1/4 cup (60ml) molasses (in the UK, use half dark treacle and half golden syrup)
  • 1 cup (240ml) water


I recommend using only fresh lemon juice for the sauce. You could use the one in the squeeze bottle, but I find it always has a bit of a strange taste. Fresh lemon juice is much better flavor-wise.

In the U.K. molasses is hard to come by. I always used equal measures of dark treacle and golden corn syrup when I lived there with excellent results. Dark treacle on its own has far too strong a flavor.

You can use white vinegar for the cake if you prefer.  Apple cider does go very well with this mix of spices however.

 

HOW TO MAKE CRAZY GINGERBREAD CAKE with optional lemon sauce 
This is one of those crazy cakes that involves only folding together dry and wet ingredients until combined and pouring the batter into a pan. The sauce is also very simple to make. The two together are fabulous!


Preheat the oven to 350*F/180*C/ gas mark 4. Grease an 8-inch square baking tin really well and set aside.Whisk the flour, sugar, baking powder, baking soda, all of the spices and the salt together in a medium bowl until well combined. Make a well in the center.Whisk the water, molasses, vanilla, vinegar and oil together in a beaker and add all at once to the dry ingredients, pouring into the well.Mix together by hand to blend until you have a smooth batter without overmixing. Pour into the prepared pan.


 
Bake in the preheated oven for 35 minutes. The top should spring back when lightly touched and a toothpick inserted in the center should come out clean.


Leave to cool to room temperature before cutting.


While the cake is baking, make the sauce. Whisk the cornstarch, sugar, nutmeg and salt together in a saucepan. Gradually stir in the boiling water until smooth.


Simmer over medium low heat, whisking constantly until thickened.Whisk in the butter, lemon juice and zest. Remove from the heat and keep warm. Serve spooned over squares of the cake.

 
HINTS AND TIPS FOR SUCCESS
  • Make sure your leavening ingredients are within date. (Baking powder, and soda) Most times when a cake doesn't rise it will be because these have expired.
  • Have all of your ingredients at room temperature.
  • Do not over mix this cake as that will result in a tougher cake.

This cake is lovely  served either warm or at room temperature.  I dusted mine with icing sugar to give it a pretty finish.  I put a paper doily on top before dusting and then just carefully lifted it off.
You could also make a simple glace icing using icing sugar and lemon juice. ( 1 cup (130g) icing sugar whisked together with just enough lemon juice to make it of a drizzle consistency.)
If you are not fond of lemon sauce, this is also delicious served with a nice dollop of whipped cream on top, or even a scoop of vanilla ice cream.
This was quite simply delicious.

We love gingerbread anything here in The English Kitchen, but we especially adore it in cake form. Here are some other favorites we have baked that we think you might also enjoy!

BLUE RIBBON GINGERBREAD - This has to be one of the best Ginger breads you could ever want to bake.  Its a recipe I adapted from an old book of mine written by the late Marion Cunningham called "Lost Suppers."  Every recipe in this book is a winner.  This is cozy, cozy, cozy  . . .  and filled with lots of warm flavors, cinnamon, ginger, cloves . . .  and I added some ground cardamom, which worked very well. It is delicious!

GINGERBREAD MUFFINS - These are moist and delicious with a lovely crumb and beautiful ginger/cinnamon flavor. I like to sprinkle a bit of coarse sugar on top prior to baking for a bit of sparkle. These go beautifully with a hot drink and are one of my favorite muffins to bake and to eat!!

Yield: 9 servingsAuthor: Marie Rayner

Crazy Gingerbread Cake with Lemon Sauce

Prep time: 10 MinCook time: 35 MinTotal time: 45 MinDairy free, egg free and delicious. This qualifies as being Vegan and is a lovely moist cake with beautiful gingerbread flavors. The Lemon Sauce is optional but incredibly tasty spooned over the warm cake.

Ingredients

For the lemon sauce:
  • 1/2 cup (100g) granulated sugar
  • 1 TBS cornstarch (cornflour)
  • pinch salt
  • 1/4 tsp freshly grated nutmeg
  • 1 cup (240ml) boiling water
  • 1 TBS butter
  • the juice of one lemon
  • 1 tsp finely grated fresh lemon zest
For the cake:
  • 1 1/2 cups (210g) plain all purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 tsp baking powder
  • scant 1/2 tsp of baking soda (3/8 tsp)
  • 1 tsp ground cinnamon
  • 1 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground cardamom
  • 1/4 tsp salt
  • 1/4 cup (60ml) neutral flavored oil
  • 1 tsp vanilla extract
  • 1 TBS cider vinegar
  • 1/4 cup (60ml) molasses (in the UK, use half dark treacle and half golden syrup)
  • 1 cup (240ml) water

Instructions

  1. Preheat the oven to 350*F/180*C/ gas mark 4. Grease an 8-inch square baking tin really well and set aside.
  2. Whisk the flour, sugar, baking powder, baking soda, all of the spices and the salt together in a medium bowl until well combined. Make a well in the center.
  3. Whisk the water, molasses, vanilla, vinegar and oil together in a beaker and add all at once to the dry ingredients, pouring into the well.
  4. Mix together by hand to blend until you have a smooth batter without overmixing. Pour into the prepared pan.
  5. Bake in the preheated oven for 35 minutes. The top should spring back when lightly touched and a toothpick inserted in the center should come out clean.
  6. Leave to cool to room temperature before cutting.
  7. While the cake is baking, make the sauce. Whisk the cornstarch, sugar, nutmeg and salt together in a saucepan. Gradually stir in the boiling water until smooth.
  8. Simmer over medium low heat, whisking constantly until thickened.
  9. Whisk in the butter, lemon juice and zest. Remove from the heat and keep warm. Serve spooned over squares of the cake.
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