Eggless Gingerbread Cake

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 // Eggless fruit cake

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.

Eggless Gingerbread Cake

4.48 from 17 votes
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.
Kanan
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Serving Size 6 servings (one 8 inch square cake)

US measuring cups are used (1 cup = 240 ml)

Ingredients

  • 2 1/3 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
  • 1/3 cup White granulated sugar
  • ¾ cup Unsulphured molasses
  • 1 tablespoon + ¾ cup Milk, at room temperature

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 (25%) | Carbohydrates: 81.5g (27%) | Protein: 6.2g (12%) | Fat: 16g (25%) | Saturated Fat: 11.2g (56%) | Cholesterol: 43mg (14%) | Sodium: 340mg (14%) | Potassium: 686mg (20%) | Fiber: 1.7g (7%) | Sugar: 35.5g (39%)
4.48 from 17 votes (13 ratings without comment)

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25 Comments

  1. Hi!

    I would like to use stem ginger in this cake (the kind that comes in a jar in syrup). Can I replace the fresh ginger with a combination of powdered ginger and chopped up stem ginger, you think? If so, what amounts do you suggest?

    1. Yes you can use stem ginger.
      The amount would be the same as fresh ginger. but I would pat dry with paper towel to get rid of some of the moisture.
      powdered ginger (ground ginger) is already added in the recipe along with other ground spices.

      1. Thanks for the tip! Also, If I need to make this diary-free, can I use oil to replace the butter? If so, how much?

  2. I have made this recipe twice. It is easy, quick and has a lot of flavor. The fresh ginger is really wonderful. I used almond milk both times. I usually double cinnamon but for this I didn’t and it was fine.5 stars