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    Home » Eggless Recipes » Eggless Cakes

    Eggless Gingerbread Cake

    Published: Dec 23, 2015 · Last Modified: Aug 23, 2022 by Kanan Patel / 25 Comments

    Jump to Recipe Pin Recipe
    Eggless gingerbread cake recipe

    Eggless gingerbread cake recipe - soft and moist cake recipe with sweet and spicy taste. And the small pieces of ginger give the strong gingery taste.

    Eggless gingerbread cake piece in a plate with fork.

    Last year during the holiday season, many readers were asking for this cake recipe. That time I didn’t get the chance to make and take the photos. But I had the recipe request in my mind, so I have planned to make gingerbread cake this year really early. So if something comes up, I still can share the recipe. I made this cake 2 weeks back and sharing it now.

    The texture of the cake is really soft, spongy and moist. You will not believe that this cake is made without eggs. yes it is that good. Eggless gingerbread cake is the perfect dessert for fall and winter.

    This cake has intense flavor of spices which I like most. As per your liking you can adjust the spice quantity.

    To get the dominant gingery flavor, chopped ginger is added here. You can use the grated ginger as well. Or you can use the crystallized ginger too. If using crystallized ginger than you may need to increase the quantity.

    Do you like warmth of spices in your baked goods? Check these recipes out
    Eggless gingerbread men cookies  //  Eggless gingersnaps  //  Eggless ginger cookies

    Step By Step Photo Instructions:

    1) Preheat the oven at 325 degrees F or 165 degrees C for at least 10 minutes.

    2) Also grease the 8 inch square baking pan with butter or oil. Or spray with nonstick cooking spray.

    3) Take dry ingredients (all purpose flour, ground cinnamon, ground ginger, ground cloves, salt, baking soda, lemon zest and chopped ginger) in a bowl.

    Collage of 2 images showing dry flour and spices in a bowl and mixed.

    4) Whisk it well till incorporated well. Keep it aside.

    5) In another large bowl, take softened unsalted butter and sugar.

    Collage of 2 images showing butter and sugar in a bowl and mashed with spatula.

    6) Using the spatula, start mashing and mixing the butter and sugar.

    7) It will becomes like a thick paste, that time switch to wire whisk. If you are using the stand mixer or electric mixer then no need to mash with spatula, directly start beating.

    Collage of 2 images showing whisking butter sugar.

    8) Now using the wire whisk, beat it till it gets smooth, light and fluffy.

    9) Now add molasses. TIP: It is sticky liquid, so before pouring into measuring cup, spray with oil or brush with butter/oil, so it will come out from the cup very easily.

    Collage of 2 images showing adding molasses and whisked.

    10) Beat it again till well combined.

    11) Now add milk. Make sure to use the room temperature milk (not cold from the fridge).

    Collage of 2 images showing adding milk and mixed.

    12) Again beat it. It may curdle because of too much liquid, but it will fine once we add flour.

    13) Now add flour mixture.

    Collage of 2 images showing adding dry flour and mixed.

    14) Mix it well, halfway through I switched to spatula, so I do not over mix the batter.

    15) Pour the batter into prepared pan. Smooth out the surface and spread the batter evenly.

    16) Bake into preheated oven for 50-55 minutes. Check by inserting a toothpick in the center of the cake, if it comes out clean then cake it ready. Remove from the oven, place on wire rack and let the cake cool in the pan itself for 10 minutes.

    Collage of 2 images showing batter in the square pan and baked cake.

    17) After 10 minutes, using butter knife loosen the sides of cake from pan. Invert the cake upside down on the wire rack. Let the cake cool down completely.

    Collage of 2 images showing cake on a cooling rack and a slice dusted with powdered sugar.

    18) Slice the cake, dust it with powdered sugar and serve.

    Serving suggestions: Serve this gingerbread cake as a dessert with dusting of powdered sugar. If you want to go fancy, serve with dollop of whipped cream or lemon curd. Or you can make lemon icing and pour over the cake like I have done here in the eggless lemon cake.

    Eggless gingerbread cake slice in a plate dusted with powdered sugar.

    Did you try this eggless gingerbread cake recipe? I’d love to hear about it! Leave a review in the comment section below.

    📋 Recipe Card

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Eggless gingerbread cake recipe
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    Eggless Gingerbread Cake

    4.47 from 15 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Eggless gingerbread cake recipe - soft and moist cake recipe with sweet and spicy taste. And the small pieces of ginger give the strong gingery taste.
    Author: Kanan
    Course: Dessert
    Cuisine: American
    Calories: 492kcal
    Servings 6 servings (one 8 inch square cake)
    Prep Time 15 minutes minutes
    Cook Time 55 minutes minutes
    Total Time 1 hour hour 10 minutes minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 2 ⅓ cup All purpose flour (Maida)
    • 1 ½ teaspoons Ground cinnamon
    • 1 ½ teaspoons Ground ginger
    • ¼ teaspoon Ground cloves
    • ¼ teaspoon Salt
    • Lemon zest from 1 lemon
    • 1 teaspoon Baking soda
    • 1-2 tablespoons Ginger (Fresh) chopped or grated
    • 1 stick or ½ cup Unsalted butter
    • ⅓ cup White granulated sugar
    • ¾ cup Unsulphured molasses
    • 1 tablespoon + ¾ cup Milk at room temperature
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    Instructions 

    • Preheat the oven at 325 degrees F or 165 degrees C for at least 10 minutes.
    • Also grease the 8 inch square baking pan with butter or oil. Or spray with nonstick cooking spray.
    • Take dry ingredients (all purpose flour, ground cinnamon, ground ginger, ground cloves, salt, baking soda, lemon zest and chopped ginger) in a bowl.
    • Whisk it well till incorporated well. Keep it aside.
    • In another large bowl, take softened unsalted butter and sugar.
    • Using the spatula, start mashing and mixing the butter and sugar. It will becomes like a thick paste, that time switch to wire whisk.
    • If you are using the stand mixer or electric mixer then no need to mash with spatula, directly start beating.
    • Now using the wire whisk, beat it till it gets smooth, light and fluffy.
    • Now add molasses. Beat it again till well combined.
    • Now add milk. Make sure to use the room temperature milk (not cold from the fridge).
    • Again beat it. It may curdle because of too much liquid, but it will fine once we add flour.
    • Now add flour mixture.
    • Mix it well, halfway through I switched to spatula, so I do not over mix the batter.
    • Pour the batter into prepared pan.
    • Smooth out the surface and spread the batter evenly.
    • Bake into preheated oven for 50-55 minutes. Check by inserting a toothpick in the center of the cake, if it comes out clean then cake it ready.
    • Remove from the oven, place on wire rack and let the cake cool in the pan itself for 10 minutes.
    • After 10 minutes, using butter knife loosen the sides of cake from pan.
    • Invert the cake upside down on the wire rack. Let the cake cool down completely.

    Nutrition

    Calories: 492kcal | Carbohydrates: 81.5g | Protein: 6.2g | Fat: 16g | Saturated Fat: 11.2g | Cholesterol: 43mg | Sodium: 340mg | Potassium: 686mg | Fiber: 1.7g | Sugar: 35.5g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. S

      July 14, 2022 at 7:58 am

      where to get a good treacle/molasses in India? I tried dhampur brand but it tastes quite sour (i mean it has a zing) whereas treacle (like Lyle's brand) does not. thank you for wonderful recipe

      Reply
      • Kanan Patel

        July 16, 2022 at 7:25 am

        I don't live in India so I have no idea.

        Reply
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    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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