Easy & Delicious Dairy-Free Gingerbread Cake: Your Ultimate Holiday Dessert Guide
Get ready to embrace the warmth and spice of the holiday season with this incredibly easy gingerbread cake recipe! Imagine a dessert perfectly spiced, boasting a rich, deep molasses flavor, and an irresistibly moist and tender texture that practically melts in your mouth. This isn’t just any gingerbread cake; it’s a dairy-free delight, making it accessible for everyone to enjoy. Whether served simply on its own, allowing its complex flavors to shine, or adorned with a luscious dairy-free cinnamon whipped cream, this cake is destined to become your go-to festive treat. It’s truly the best way to bring that cozy, comforting holiday spirit into your home!
This post is proudly sponsored by Crosby’s Molasses, a brand we trust for its quality and tradition. While I received monetary compensation for this feature, please know that all opinions shared here are genuinely my own. Your support for the brands that make Crumb Top Baking possible is always appreciated.
There’s something truly magical about the aroma of gingerbread baking that instantly transports you to the holidays. And yes, it might feel a little early for some, but I’ve been joyfully playing Christmas music for weeks now, so around here, it’s definitely never too soon to start celebrating with festive baking! This recipe, crafted in partnership with Crosby’s, truly captures the essence of the season.
Crosby’s Molasses has always been synonymous with Christmas in my mind. While I typically keep a carton of their fantastic molasses in my pantry year-round for various baking needs, the fall and holiday baking season sees me stocking up in earnest. This year, I even splurged on a massive five-kilogram jug, knowing just how much I’ll be relying on its rich, distinct flavor for all my holiday baking endeavors!
Why Crosby’s Molasses is the Secret Ingredient for Perfect Gingerbread
If you’re not yet acquainted with the excellence of Crosby’s Molasses, allow me to introduce you. They are a fifth-generation, family-owned company that has been importing premium molasses into Canada since 1879. Their Fancy Molasses is not just a sweetener; it’s a testament to tradition and quality. It’s all-natural, certified gluten-free, and non-GMO verified, made exclusively from pure sugarcane juice. This means you won’t find any additives or artificial preservatives in their product – just pure, unadulterated goodness.
What makes Crosby’s Fancy Molasses truly stand out is its single-source origin. Grown in the rich soils of Guatemala, the sugarcane yields a molasses with a distinct tangy flavor and a beautiful red-tinged color that is unique to Crosby’s. This specific profile is essential for achieving that authentic, deep, and slightly robust flavor that defines truly exceptional gingerbread. It’s not just about sweetness; it’s about adding a complex layer of caramelized notes and warmth that other sweeteners simply can’t replicate. Choosing Crosby’s ensures your gingerbread cake will have that signature, unforgettable taste that evokes comfort and nostalgia.
Essential Ingredients for Your Easy Gingerbread Cake
Crafting this delightful gingerbread cake requires a few key ingredients, each playing a vital role in creating its perfect texture and flavor profile. Here’s a closer look at what you’ll need and why:
- Molasses: As highlighted, this is the star of our gingerbread show. Molasses provides the characteristic dark color, moistness, and that irreplaceable warm, deep, and slightly smoky flavor that defines gingerbread. You’ll need one full cup of quality fancy molasses for this recipe to achieve the ideal richness. It’s what gives this cake its signature holiday charm.
- Flour: To create a more wholesome and subtly nutty flavor, I’ve chosen whole wheat flour for this recipe. It adds a delightful depth without making the cake heavy. However, if you prefer, you can easily substitute it with all-purpose white flour at a 1:1 ratio. Both options will yield a delicious cake, but whole wheat adds a lovely rustic touch.
- Coconut Sugar: This unrefined brown sugar alternative lends a gentle caramel sweetness and a fine crumb to the cake. It’s often found in the organic or health food section of most grocery stores. If coconut sugar isn’t available, don’t worry – regular brown sugar can be used as a direct substitute, providing a similar moist texture and sweet profile.
- Coconut Milk: Essential for our optional yet highly recommended dairy-free cinnamon whipped cream. For the best results, you’ll need full-fat coconut milk that has been thoroughly refrigerated for at least 24 hours. This crucial step allows the thick, creamy coconut solids to separate from the coconut water, ensuring you have a firm, whip-able cream for your topping.
- Spices: A generous blend of ground cinnamon and ginger are crucial for that classic gingerbread warmth. These spices, combined with the molasses, create the signature holiday aroma and taste.
- Olive Oil: Using extra virgin olive oil contributes to the cake’s moistness and tender crumb, while also keeping the recipe dairy-free. Its mild flavor complements the spices beautifully without overpowering them.
- Boiling Water: This ingredient is key to activating the baking soda and creating a light, airy texture in the cake batter, ensuring a tender and moist final product.
How to Make the Best Gingerbread Cake from Scratch
Creating this homemade gingerbread cake is surprisingly simple, even for novice bakers. Follow these steps to achieve a perfectly spiced and moist cake:
- Step 1: Combine Wet Ingredients. In a large mixing bowl, begin by creaming together the coconut sugar and olive oil. Use an electric mixer to beat them until light and fluffy, ensuring the sugar starts to dissolve into the oil. This forms the foundational texture for your cake.
- Step 2: Incorporate Eggs. Add the eggs one at a time, beating well after each addition. This helps to emulsify the mixture, adding air and contributing to the cake’s rise and tender crumb.
- Step 3: Stir in Molasses. Next, mix in the Crosby’s Fancy Molasses. The mixture will take on a rich, dark hue and an intoxicating aroma. Ensure it’s fully incorporated for consistent flavor throughout the batter.
- Step 4: Add Boiling Water. Carefully pour in the boiling water. Beat on low speed until just combined. The mixture will become quite liquid, which is normal and helps create a very moist cake.
- Step 5: Prepare Dry Ingredients. In a separate large bowl, whisk together the whole wheat flour, ground cinnamon, ground ginger, baking soda, and kosher salt. Thoroughly whisking ensures the leavening agents and spices are evenly distributed, which is crucial for uniform rising and flavor.
- Step 6: Combine Wet and Dry. Gradually add the dry ingredient mixture to the wet mixture in the electric mixer. Beat on low speed to prevent overmixing and to avoid a tough cake. Mix until just combined.
- Step 7: Achieve Smooth Batter. Continue beating the mixture on low speed until it’s smooth and no streaks of flour remain. Be careful not to overmix, as this can develop the gluten too much and result in a dense cake.
- Step 8: Bake to Perfection. Pour the smooth batter into your prepared 9×13 inch greased pan, lined with parchment paper for easy removal. Bake at 350F (175C) for 28-30 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. This indicates your cake is perfectly cooked through. Let it cool completely before frosting.
How to Make the Luscious Dairy-Free Cinnamon Whipped Cream
This dairy-free cinnamon whipped cream is the perfect light and airy accompaniment to our rich gingerbread cake, adding a touch of creamy sweetness without any dairy.
- Prepare Coconut Cream: Carefully scoop out the thick, solidified coconut cream from your refrigerated cans of full-fat coconut milk into a deep mixing bowl. Discard the clear coconut water that has separated – we only want the firm cream.
- Flavor and Whip: Add the maple syrup for a touch of natural sweetness and the ground cinnamon for an extra layer of warm spice. Using an electric mixer, beat the mixture on high speed until the cream becomes light, fluffy, and holds soft peaks, much like traditional whipped cream. This can take a few minutes.
- Serve or Store: Once whipped, spread this delightful cream generously onto the cooled gingerbread cake. For an extra festive touch, sprinkle some crushed gingersnap cookies on top. Alternatively, serve the whipped cream on the side, allowing guests to add as much as they desire.
Gingerbread Cake Recipe FAQs: Storage and Make-Ahead Tips
Absolutely! This gingerbread cake is an excellent make-ahead dessert. To prepare it a day or two in advance, simply bake the cake as instructed and allow it to cool completely. Leave it unfrosted in the cake pan and cover it tightly with foil or a sealable lid (some cake pans come with these, which is very convenient!). Store the unfrosted cake at room temperature. When you’re ready to serve, simply prepare the dairy-free coconut whipped cream and frost the cake just before presentation. This ensures the cake remains fresh and the topping is at its best texture.
The storage method depends on whether your cake is frosted or unfrosted. If you have leftover unfrosted cake, store it in an airtight container at room temperature, and it will remain delicious for 3-4 days. If the cake is frosted with the dairy-free cinnamon whipped cream, it’s best stored in the refrigerator due to the coconut cream. While the cake itself will hold up, the coconut cream topping is usually at its peak freshness and texture when enjoyed within 1-2 days. Always ensure it’s in an airtight container to prevent drying out.
Yes, you can freeze the unfrosted gingerbread cake, but I don’t recommend freezing it with the coconut whipped cream frosting, as the texture of the cream can change upon thawing. For the unfrosted cake, allow it to cool completely. Freezing the full cake can be a bit bulky, but if you choose to, wrap it tightly in plastic wrap, then an additional layer of foil to prevent freezer burn. It should keep well for up to 3 months in the freezer. I often prefer to freeze individual pieces of the cake by arranging them in a single layer in a freezer-safe container. When you’re ready to enjoy, simply let the cake or individual pieces defrost at room temperature before adding the fresh frosting or eating.
This recipe, baked in a 9×13 inch rectangular pan, is quite generous. I typically cut this cake into 16 delightful pieces, making it perfect for family gatherings or holiday parties. However, you have the flexibility to adjust the serving size; cut it into 12 larger slices for a more substantial dessert, or into 24 smaller pieces for bite-sized treats or when serving a larger crowd with other desserts.
Key Recipe Tips and Substitutions for Your Gingerbread Cake
Here are some valuable tips and potential substitutions to help you achieve the best possible gingerbread cake, tailored to your preferences and dietary needs:
- Serving Versatility: This cake is incredibly versatile. While the dairy-free cinnamon whipped cream is a fantastic pairing, you can certainly keep the cake unfrosted and serve the coconut cream on the side. This allows each person to customize their serving and ensures the cake stays fresh longer if not all eaten at once.
- Alternative Frostings: If you don’t require this gingerbread cake to be dairy-free, feel free to get creative with your toppings! It pairs wonderfully with classic buttercream frosting, a tangy cream cheese frosting, or even a decadent caramel sauce. Each option offers a unique flavor and texture contrast to the spiced cake.
- Optional Toppings: The crushed gingersnap cookies sprinkled on top add a delightful crunch and an extra boost of ginger flavor. This is an optional step, but highly recommended for texture and taste. Just remember, if you’re aiming to keep the entire dessert dairy-free, ensure your chosen gingersnap cookies are also dairy-free.
- Baking Pan Considerations: The type of baking pan you use can impact your cake’s baking time and browning. Darker cake pans tend to absorb more heat, which can cause the bottom and sides of your cake to brown more quickly, sometimes excessively. To help minimize over-browning and ensure even cooking, I always recommend lining your pan with parchment paper. This creates a barrier and helps protect the cake.
- Adjusting Cake Size: This recipe is designed for a standard 9×13 inch rectangular baking pan, yielding a generous cake. If you’re looking for a smaller cake, perhaps for a smaller gathering or fewer leftovers, you can easily half the recipe. Bake this scaled-down version in an 8-inch square pan at 350F (175C) for a slightly shorter duration, typically 21-23 minutes. Always check for doneness with a toothpick.
Discover More Delicious Molasses & Gingerbread Recipes
If you’ve fallen in love with the rich flavors of molasses and gingerbread, you’re in luck! There are so many wonderful ways to incorporate these warming spices into your baking. Here are some of our other favorite molasses and gingerbread-inspired recipes you might enjoy:
- Ginger Molasses Cookies: A classic chewy cookie with that irresistible ginger kick.
- Spiced Pear Gingerbread Cookie Cups: Elegant and flavorful, these are perfect for entertaining.
- Chewy Ginger Cookies with Lemon Cream Cheese Frosting: A bright and zesty twist on a beloved favorite.
- Gingerbread Donuts: A healthier, yet equally delicious way to enjoy gingerbread.
We truly hope this easy gingerbread cake recipe brings joy and deliciousness to your holiday celebrations. It’s a simple pleasure that embodies the spirit of the season.
If you make this recipe, I’d absolutely love to hear what you think! Please share your experience and feedback in the comments section below. Your thoughts and creations inspire me!
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Easy Gingerbread Cake Recipe
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 16 reviews
Author: Leanne
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 16 pieces
Category: Dessert
Method: Bake
Cuisine: Canadian
Description
This Easy Gingerbread Cake Recipe will be your go-to dessert recipe for the holiday season! It’s perfectly spiced with a rich, deep molasses flavor and a moist and tender texture. Enjoy it on its own or with a dairy-free cinnamon whipped cream topping.
Ingredients
For the cake:
- 1 cup coconut sugar
- 1/2 cup extra virgin olive oil
- 2 large eggs
- 1 cup Crosby’s Fancy Molasses
- 1 cup boiling water
- 2 1/2 cups whole wheat flour
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
For the dairy-free cinnamon whipped cream:
- 3 cans (400 ml) full fat coconut milk, refrigerated for at least 24 hours
- 2 teaspoons maple syrup
- 1 teaspoon ground cinnamon
- Optional topping: crushed gingersnap cookies
Instructions
Make the cake:
- Preheat oven to 350F (175C). Grease a 9×13 inch cake pan thoroughly and line it with parchment paper, leaving an overhang on the longer sides for easy lifting.
- In a large bowl, add the coconut sugar and extra virgin olive oil. Use an electric mixer to beat them together on medium speed until the mixture is light and creamy.
- Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Follow this by mixing in the Crosby’s Fancy Molasses until the batter is a uniform dark color. Finally, carefully add the boiling water and beat on low speed until just combined.
- In a separate large bowl, whisk together the whole wheat flour, ground cinnamon, ground ginger, baking soda, and kosher salt. Make sure these dry ingredients are well combined to ensure even leavening and spice distribution.
- Gradually add the whisked dry ingredients to the wet mixture in the electric mixer, beating on low speed. Mix until the batter is smooth and no dry streaks of flour are visible. Avoid overmixing to keep the cake tender.
- Pour the smooth cake batter into the prepared pan. Gently tap the bottom of the pan on a hard surface a few times to release any trapped air bubbles, which helps create a more even crumb.
- Bake for 28-30 minutes, or until a wooden skewer or toothpick inserted into the very middle of the cake comes out clean. If there are a few moist crumbs, that’s fine, but no wet batter.
- Remove the cake from the oven and let it cool completely in the pan on a wire rack. This is crucial for easy handling and to prevent the cake from breaking.
Prepare the cinnamon whipped cream:
- Open your refrigerated cans of full-fat coconut milk. Carefully scoop out only the thick, solidified coconut milk into a deep mixing bowl. Discard the remaining coconut water (or save it for smoothies!). Add the maple syrup and ground cinnamon to the cream.
- Using an electric mixer, beat together the coconut cream, maple syrup, and cinnamon on high speed until the mixture becomes light, fluffy, and forms soft peaks. You may need to stop a few times to scrape down the sides of the bowl with a spatula to ensure everything is evenly whipped.
- Once the cake is completely cool, spread the dairy-free cinnamon whipped cream evenly over the top. For an extra festive touch and delightful crunch, sprinkle on some crushed gingersnap cookies if desired.
- Serve immediately to enjoy the freshest texture of the whipped cream. If you have leftovers, store the frosted cake in an airtight container in the refrigerator and consume within 1-2 days for optimal taste and quality.
Notes
- If you want to make this cake a day or two in advance, just leave it unfrosted in the cake pan and cover it tightly with foil. When ready to serve, prepare the coconut cream and frost the cake. You can also leave the cake unfrosted and serve the cream on the side, giving your guests the option to add as much or as little as they like.
- The crushed gingersnap cookies on top are completely optional, but they add a wonderful textural contrast and an extra layer of ginger flavor. To ensure the entire cake remains dairy-free, be sure to check the ingredients list of your chosen gingersnap cookies for any dairy products.
- Baking pan color can affect your cake’s crust. If you’re using a dark cake pan, the bottom and sides of your cake may brown more quickly and potentially become a bit too crisp compared to using a lighter colored pan. To mitigate this, I highly recommend lining your pans with parchment paper. This provides insulation and helps minimize over-browning, resulting in a perfectly tender crust.
- This recipe is designed for a standard 9×13 inch rectangular baking pan, perfect for feeding a crowd. If you desire a smaller cake, you can easily half the recipe. Bake the reduced recipe in an 8-inch square pan at 350F (175C) for a shorter period, typically around 21-23 minutes. Always use the toothpick test to confirm doneness in the center of the cake.
- For more in-depth advice, specific ingredient insights, and additional suggestions for troubleshooting or customizing this recipe, please refer to the detailed sections provided above the recipe card.
This recipe is lovingly adapted from Crosby’s One Bowl Gingerbread Cake for a Crowd recipe, with adjustments made for a dairy-free topping and enhanced texture.