Easy Gingerbread Cake Recipe

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 flavour and a moist and tender texture. Enjoy it on its own or with a dairy-free cinnamon whipped cream topping.

This post is sponsored by Crosby’s Molasses. While I received monetary compensation, all opinions are my own. Thank you for supporting the brands that make Crumb Top Baking possible.

I’m sharing another recipe for Crosby’s today and this one has me feeling all the holiday vibes. Too soon? Maybe, but I’ve been playing Christmas music for weeks now, so definitely not too soon around here! 

Crosby’s Molasses always reminds me of Christmas. I usually have a carton of their molasses in my cupboard year round, but during the fall and holiday baking season, I stock up. This year I actually bought a five kilogram jug!

Details on a few ingredients for this gingerbread cake

Molasses: This is the essential ingredient for gingerbread and provides that warm, deep flavour. You’ll need one full cup of fancy molasses for this recipe. 

Flour: For a more wholesome cake, I opted for whole wheat flour in this recipe, but you can substitute with all purpose white flour at a 1:1 ratio.

Coconut sugar: This is an unrefined brown sugar, which can usually be found in the organic section of your local grocery store. If you can’t find any, you can substitute brown sugar.

Coconut milk: To make the dairy-free cinnamon whipped cream (which is optional), you’ll need full fat coconut milk that has been refrigerated for at least 24 hours. This solidifies the milk and separates it from the coconut water.

How to make gingerbread cake from scratch

• Step 1: In a large bowl, use an electric mixer to beat together the sugar and oil.

• Step 2: Beat in the eggs, one at a time.

• Step 3: Mix in the molasses.

• Step 4: Carefully add in the boiling water and beat until combined.

• Step 5: In a separate large bowl, whisk together the flour, cinnamon, ginger, baking soda and salt.

• Step 6: Gradually add the dry ingredients to the wet mixture and beat on low speed.

• Step 7: Continue beating the mixture until smooth.

• Step 8: Pour the batter into a greased pan that is lined with parchment paper and bake at 350F for 28-30 minutes. 

How to make the cinnamon whipped cream

• Scoop out the solidified coconut milk into a deep mixing bowl (discarding the coconut water). 

• Add in the maple syrup and cinnamon, and using an electric mixer, beat together until the cream is light and fluffy. 

• Spread the whipped cream onto the cooled cake or serve on the side.

Frequently asked questions

Can you make this gingerbread cake in advance? Yes. To make it a day or two in advance, just leave it unfrosted in the cake pan and cover it tightly with foil. (Some cake pans even come with sealable lids). Leave the cake at room temperature and, when ready to serve, prepare the coconut whipped cream and frost the cake.

How do you store leftover cake? How long will it last? If the cake is unfrosted, just store it in an airtight container at room temperature and enjoy within 3-4 days. If the cake is frosted, store it in the refrigerator. The coconut cream topping is usually best enjoyed within 1-2 days.

Can you freeze this cake? I don’t recommend freezing this cake with the frosting, but you can freeze the unfrosted cake. The full cake is a little awkward to freeze, but if you want to, just let it cool completely and wrap it in plastic wrap. It should last for up to 3 months in the freezer. I usually freeze pieces of the cake by placing them in a single layer in a freezer safe container. Just let the cake defrost at room temperature before frosting and/or eating.

How many people does this cake serve? I usually cut this cake into 16 pieces, but you can cut it into 12 or 24 pieces to get larger or smaller servings.

Additional recipe tips and substitutions

• You can keep this cake unfrosted and serve the coconut cream on the side.

• If you don’t need this gingerbread cake to be dairy-free, you can also top it with buttercream or cream cheese frosting, or even caramel sauce. 

• The crushed gingersnap cookies on top are optional. To keep the cake dairy-free, be sure to use dairy-free cookies.

• If you’re using a dark cake pan, the bottom and sides of your cake may brown more quickly than if you’re using a lighter coloured pan. I usually line my pans with parchment paper to help minimize over browning. 

• This cake is made in a 9×13 inch rectangular baking pan. If you want a smaller cake, you can half the recipe and bake it in an 8-inch square pan at 350F for 21-23 minutes.

Other molasses gingerbread recipes you might enjoy

• Ginger Molasses Cookies 

• Spiced Pear Gingerbread Cookie Cups

• Chewy Ginger Cookies with Lemon Cream Cheese Frosting

• Gingerbread Donuts

If you make this easy gingerbread cake, I’d love to hear what you think in the comments below!

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