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.
Last year during the holiday season, many readers were asking for this cake recipe. That time I didnāt 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 cookiesĀ // Ā Eggless gingersnapsĀ // Ā Eggless ginger cookies
How to make eggless gingerbread cake recipe (Step by Step Photos):
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.
4) Whisk it well till incorporated well. Keep it aside.
5) In another large bowl, take softened unsalted butter and sugar.
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.
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.
10) Beat it again till well combined.
11) Now add milk. Make sure to use the room temperature milk (not cold from the fridge).
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.
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.Ā Remove from the oven, place on wire rack and let the cake cool in the pan itself for 10 minutes.
17)Ā 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.
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 lemon cake.
Eggless gingerbread cake recipe
Ingredients
- 2 ⅓ cup All purpose flour (Maida)
- 1 Ā½ teaspoons Ground cinnamon
- 1 Ā½ teaspoons Ground ginger
- Ā¼ teaspoon Ground cloves
- Ā¼ teaspoon Salt
- Lemon zest from 1 lemon
- 1 teaspoon Baking soda
- 1-2 tablespoons Ginger (Fresh) chopped or grated
- 1 stick or Ā½ cup Unsalted butter
- ⅓ cup White granulated sugar
- Ā¾ cup Unsulphured molasses
- 1 tablespoon + Ā¾ cup Milk at room temperature
Instructions
Preparation:
- 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.
Making eggless gingerbread cake recipe:
- 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.
You said Baking Soda in ingredients and baking powder in receipe!
checked with my notes. It is baking soda.
Thank you for the catch and I have updated now.
I replaced the molasses with a mix of agave and golden syrup. Also replaced the milk with coconut milk. Less gingery cake (the molasses adds that really complimentary treacley flavour) but recipe still acts as a good base. Thanks!
Good to know that recipe was helpful. Thank you for the detailed feedback