I unearthed a vintage formula for Gingerbread Crazy Cake With Lemon Sauce that hides a century-old shortcut in plain sight.

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I adore how a slick pour of old fashioned lemon sauce wakes a Gingerbread Crazy Cake up. I shot this because the molasses scent and warm ground ginger hit different than you expect.

I kept it simple, no fuss, the finish is almost like something from a bakery when you spoon that tangy drizzle over it. I messed up the first bake, learned quick, and now I keep making what my friends call an Old Fashioned Gingerbread Cake With Lemon Sauce every winter.

It never lasts long for real, and that bugs me.

Ingredients

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Mostly carbohydrates gives structure, little protein not much fiber staples pantry item
Pure carbs makes cake sweet no nutrients quick energy spike
Dark robust sweetness, has iron and minerals adds moisture and depth
Provides fat and tenderness, calorie dense keeps cake moist without flavor
Leavening base reacts with acid helps rise fast
Acidic partner to baking soda tangy but disappears when baked
Ginger brings warmth and spice its got antioxidants and aroma
Sharp sourness adds brightness to sauce, vitamin C wakes flavors
Sweet woody spice, little nutrients enhances warmth and depth to gingerbread
Adds richness and silkiness to sauce, saturated fat makes it glossy

Ingredient Quantities

2 cups all purpose flour

1 cup granulated sugar

1 tsp baking soda

1/2 tsp fine salt

1 tbsp ground ginger

1 1/2 tsp ground cinnamon

1/4 tsp ground cloves

1/2 cup unsulphured molasses

1/3 cup neutral oil (vegetable or canola)

1 tbsp distilled white vinegar

1 cup water

1 tsp vanilla extract

1/2 cup granulated sugar (for lemon sauce)

2 tbsp cornstarch

1 cup water (for sauce)

3 tbsp fresh lemon juice (about 1 large lemon)

1 tsp lemon zest (optional)

2 tbsp unsalted butter

How to Make this

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1. Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan or line it with parchment, it’s easiest that way.

2. In a large bowl (or directly in the pan if you wanna save dishes) whisk together 2 cups all purpose flour, 1 cup granulated sugar, 1 tsp baking soda, 1/2 tsp fine salt, 1 tbsp ground ginger, 1 1/2 tsp ground cinnamon and 1/4 tsp ground cloves until evenly mixed.

3. Make three shallow wells in the dry mix: put 1/2 cup unsulphured molasses and 1/3 cup neutral oil in one well, 1 tbsp distilled white vinegar in the second, and 1 tsp vanilla extract in the third.

4. Pour 1 cup water over everything, then stir briskly until the batter is smooth and uniform. A few tiny lumps are fine, don’t overmix. If you mixed in the pan use a spatula, if in a bowl use a whisk.

5. Spread the batter evenly, tap the pan once on the counter to release big air bubbles, and bake 25 to 30 minutes or until a toothpick in the center comes out clean or with a few moist crumbs.

6. While the cake bakes make the lemon sauce: in a small saucepan whisk together 1/2 cup granulated sugar and 2 tbsp cornstarch, then whisk in 1 cup water until smooth and no lumps remain.

7. Cook the sauce over medium heat, stirring constantly, until it thickens and just starts to bubble, about 3 to 5 minutes. Lower the heat and simmer 1 minute more to cook out the raw cornstarch taste.

8. Remove from heat and stir in 3 tbsp fresh lemon juice, 1 tsp lemon zest if using, and 2 tbsp unsalted butter until the butter melts and the sauce is glossy. Taste, add a pinch more sugar or lemon if you want it sweeter or tangier.

9. Let the cake cool 10 minutes in the pan, then poke a few holes with a skewer and pour the warm lemon sauce over the cake so it soaks in. Serve warm or at room temp. If you like, warm the sauce again before serving.

Equipment Needed

1. Oven (set to 350°F)
2. 9×13 inch baking pan plus parchment paper or nonstick spray
3. Large mixing bowl (or mix right in the pan to save dishes)
4. Whisk and a rubber spatula (use whisk for batter, spatula to spread)
5. Measuring cups and measuring spoons
6. Small saucepan and a heatproof spoon or whisk for the lemon sauce
7. Toothpick or skewer to test doneness and poke holes for the sauce
8. Citrus juicer or reamer and a microplane or small grater for zest

FAQ

Q: Can I make this cake ahead and store it? A: Yes, you can. Cool completely then wrap or put in an airtight container, it keeps fine at room temp for 2 to 3 days, in the fridge up to a week. For longer storage slice and freeze for up to 2 to 3 months, thaw or warm gently before serving.

Q: Can I use whole wheat or gluten free flour instead of all purpose? A: Yes but expect changes. Swap half the flour for whole wheat pastry flour for a lighter result, or use a 1 to 1 gluten free baking blend for gluten free, but texture may be slightly crumbly and you might need a little more liquid.

Q: How does this cake rise without eggs or butter? A: The baking soda reacts with the vinegar and the hot liquid, that makes bubbles and lifts the cake, while oil and molasses give moisture and richness. Its a simple chemical leavening trick that's been used for ages.

Q: How do I test for doneness? A: Stick a toothpick in the center, it should come out with a few moist crumbs not wet batter. The top should spring back lightly and the edges may pull away from the pan a little.

Q: Can I change the pan size or make muffins or a bundt? A: Sure. For muffins bake about 18 to 22 minutes at 350 F, for a regular 8 or 9 inch cake pan expect 30 to 35 minutes, for a bundt plan on 35 to 45 minutes. Times vary by oven so watch it.

Q: The lemon sauce calls for butter, can I make it dairy free? A: Absolutely, use the same amount of vegan butter or coconut oil and it will be just as glossy. The sauce thickens as it cools, simmer until it's slightly translucent then remove from heat.

Gingerbread Crazy Cake (No Eggs, No Milk, No Butter!) Recipe Substitutions and Variations

All purpose flour: swap with whole wheat pastry flour 1 to 1 for a nuttier, slightly denser cake, or use a gluten free 1 to 1 baking blend (with xanthan gum) 1 to 1. Texture will change a bit so watch the bake time.
Granulated sugar (cake and sauce): replace with packed light brown sugar 1 to 1 for richer, molasses notes, or coconut sugar 1 to 1 for a milder, caramel like flavor. Brown sugar keeps the cake a touch moister.
Unsulphured molasses: if you dont have it, stir together 1/2 cup packed dark brown sugar plus 1 tbsp water to mimic the texture, or use 1/2 cup dark corn syrup or treacle. Flavor will be less deep if you use syrup.
Unsalted butter (for lemon sauce): use a vegan buttery spread or refined coconut oil 1 to 1 to keep it dairy free. Refined coconut oil stays neutral, unrefined will add coconut flavor.

Pro Tips

1. Warm the molasses a bit so it mixes easier. Put the jar in warm water for 5 minutes or nuke a few seconds in a microwave safe bowl, then stir. Thick molasses means more stirring and more chance you overwork the batter.

2. Measure flour properly. Spoon the flour into the cup and level it off or better yet weigh it — 2 cups is about 250 grams. Too much flour makes this cake dense, and yes, scooping straight from the bag will do that.

3. Don’t overmix the batter. Stop when it looks smooth and uniform, a few tiny lumps are fine. Overmixing makes the cake tough, so fold gently and resist the urge to beat every last lump out.

4. Make the lemon sauce silky and balanced. Whisk the cornstarch into cold water first so no lumps form, cook until glossy then strain if you see bits. Add the butter off the heat to keep it shiny, taste and tweak with a pinch more sugar or lemon if needed, and rewarm gently before pouring so it soaks in good.

Gingerbread Crazy Cake (No Eggs, No Milk, No Butter!) Recipe

Recipe by Bob Jones

0.0 from 0 votes

I unearthed a vintage formula for Gingerbread Crazy Cake With Lemon Sauce that hides a century-old shortcut in plain sight.

Servings

servings

Calories

425

kcal

Equipment: 1. Oven (set to 350°F)
2. 9×13 inch baking pan plus parchment paper or nonstick spray
3. Large mixing bowl (or mix right in the pan to save dishes)
4. Whisk and a rubber spatula (use whisk for batter, spatula to spread)
5. Measuring cups and measuring spoons
6. Small saucepan and a heatproof spoon or whisk for the lemon sauce
7. Toothpick or skewer to test doneness and poke holes for the sauce
8. Citrus juicer or reamer and a microplane or small grater for zest

Ingredients

2 cups all purpose flour
1 cup granulated sugar
1 tsp baking soda
1/2 tsp fine salt
1 tbsp ground ginger
1 1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/2 cup unsulphured molasses
1/3 cup neutral oil (vegetable or canola)
1 tbsp distilled white vinegar
1 cup water
1 tsp vanilla extract
1/2 cup granulated sugar (for lemon sauce)
2 tbsp cornstarch
1 cup water (for sauce)
3 tbsp fresh lemon juice (about 1 large lemon)
1 tsp lemon zest (optional)
2 tbsp unsalted butter

Directions

Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan or line it with parchment, it's easiest that way.
In a large bowl (or directly in the pan if you wanna save dishes) whisk together 2 cups all purpose flour, 1 cup granulated sugar, 1 tsp baking soda, 1/2 tsp fine salt, 1 tbsp ground ginger, 1 1/2 tsp ground cinnamon and 1/4 tsp ground cloves until evenly mixed.
Make three shallow wells in the dry mix: put 1/2 cup unsulphured molasses and 1/3 cup neutral oil in one well, 1 tbsp distilled white vinegar in the second, and 1 tsp vanilla extract in the third.
Pour 1 cup water over everything, then stir briskly until the batter is smooth and uniform. A few tiny lumps are fine, don't overmix. If you mixed in the pan use a spatula, if in a bowl use a whisk.
Spread the batter evenly, tap the pan once on the counter to release big air bubbles, and bake 25 to 30 minutes or until a toothpick in the center comes out clean or with a few moist crumbs.
While the cake bakes make the lemon sauce: in a small saucepan whisk together 1/2 cup granulated sugar and 2 tbsp cornstarch, then whisk in 1 cup water until smooth and no lumps remain.
Cook the sauce over medium heat, stirring constantly, until it thickens and just starts to bubble, about 3 to 5 minutes. Lower the heat and simmer 1 minute more to cook out the raw cornstarch taste.
Remove from heat and stir in 3 tbsp fresh lemon juice, 1 tsp lemon zest if using, and 2 tbsp unsalted butter until the butter melts and the sauce is glossy. Taste, add a pinch more sugar or lemon if you want it sweeter or tangier.
Let the cake cool 10 minutes in the pan, then poke a few holes with a skewer and pour the warm lemon sauce over the cake so it soaks in. Serve warm or at room temp. If you like, warm the sauce again before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.