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.
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.
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Table of Contents
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!
If you're not familiar with Crosby's Molasses, they're a fifth-generation, family-owned company that has been importing molasses into Canada since 1879. Crosby's fancy molasses is all natural, gluten-free and non-GMO verified. It's made with pure sugarcane juice, so it doesn't contain any additives or preservatives. The company's fancy molasses is a single-source molasses, grown in Guatemala, and the tangy flavor and red-tinged colour are distinct to Crosby's molasses.
Ingredients
- Molasses: This is the essential ingredient for gingerbread and provides that warm, deep flavor. 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.
Recipe FAQs
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.
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.
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.
I usually cut this cake into 16 pieces, but you can cut it into 12 or 24 pieces to get larger or smaller servings.
Key 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.
More molasses gingerbread recipes
- Ginger Molasses Cookies
- Spiced Pear Gingerbread Cookie Cups
- Chewy Ginger Cookies with Lemon Cream Cheese Frosting
- Gingerbread Donuts
If you make this recipe, I'd love to hear what you think in the comments below!
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📖 Recipe
Easy Gingerbread Cake Recipe
Ingredients
For the cake:
- 1 cup coconut sugar
- ½ cup extra virgin olive oil
- 2 large eggs
- 1 cup Crosby's Fancy Molasses
- 1 cup boiling water
- 2 ½ cups whole wheat flour
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
For the dairy-free cinnamon whipped cream:
- 3 cans (400 ml each) 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. Grease a 9x13 inch cake pan and line it with parchment paper.
- Add the sugar and oil to a large bowl and use an electric mixer to beat them together.
- Beat in the eggs, one at a time, followed by the molasses, and then the boiling water.
- In a separate large bowl, whisk together the flour, cinnamon, ginger, baking soda and salt.
- Gradually add the dry ingredients to the wet mixture and beat until smooth.
- Pour the batter into the prepared pan and tap the bottom of the pan on a hard surface to release some of the air bubbles.
- Bake for 28-30 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
- Remove from oven and let cool completely in the pan.
Prepare the cinnamon whipped cream:
- Scoop out the solidified coconut milk into a deep mixing bowl (discard the coconut water). Add the maple syrup and cinnamon.
- Using an electric mixer, beat together until the mixture is light and fluffy. You may need to stop a few times to scrape down the sides of the bowl.
- Spread the whipped cream onto the cooled cake and sprinkle on some crushed gingersnap cookies.
- Serve immediately or store in an airtight container in the refrigerator and enjoy within 1-2 days.
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.
- 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. Just check for doneness with a toothpick inserted into the middle of the cake.
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Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
Did you make this recipe or have any questions?
I love reading your comments and addressing your questions, so please leave your comments and ratings or questions below!
Sharon says
This is perfect for the holiday season!! Ginger in baked goods just warms everything right up. I love that this recipe uses coconut sugar.
Leanne says
Thanks Sharon. It is a warming cake! And coconut sugar is my go-to for baking.
Shailaja says
Love all the flavors in this wonderful gingerbread cake and the dairy free frosting looks delicious:))
Leanne says
Thank you Shailaja!
Elaine says
Love Crosby's Fancy Molasses, but I usually only use it in the winter around Christmas time. Must change that pronto!
Leanne says
Oh, you definitely need to change that! 😉 Thanks Elaine!
Jennifer @ Seasons and Suppers says
Such a lovely cake and perfect flavours for the holiday season!
Leanne says
Thanks Jennifer!
Katerina | Once a Foodie says
I love the texture of this wonderful gingerbread cake, Leanne, and I feel like I can almost smell it by looking at your gorgeous photos! I love that you've used wholewheat flour and coconut sugar here. It gives me all the Christmas feels! Thank you for sharing.
Leanne says
Thanks Katerina! I'm so glad you're getting the Christmas vibe from this one. And yes, the kitchen smells lovely as it bakes!
marcie says
Gingerbread is one of my favorite things on the planet, and this recipe looks like a keeper! This is great for the holidays but I would truly love it any time!
Leanne says
I love gingerbread year round too! Thanks Marcie!
Tasia ~ two sugar bugs says
Gingerbread flavors are my all time favorite for the fall and winter!! Love the ease of this sheet cake too!! I'm giggling that you are already listening to Christmas music! As much as I enjoy it, I can only listen in the month of December or it makes me kind of crazy!!
Leanne says
Hahaha! Thanks Tasia. I'm definitely early on the Christmas music this year!
Cheryl Combden says
Looks delicious! Would love to have a piece of this now.
Leanne says
Thanks Cheryl!
Kelly says
Love the molasses recipes!
Leanne says
Happy to hear it, Kelly!
Christie says
OOh the gingerbread flavours in this easy cake sound amazing Leanne! And wow what a fantastic giveaway too!
Leanne says
Thanks Christie! Hope you've had a chance to enter!
Katherine | Love In My Oven says
I just love the flavor of gingerbread! It should really be more of a year-round thing. I love the ingredients you used in this gingerbread cake! It looks delicious!
Leanne says
Thanks Katherine! I agree. Gingerbread should definitely be a year round dessert!
Marilyn says
So yummy - I was lucky enough to sample. I will pin this recipe and try making it myself.
Leanne says
So glad you liked it! Thanks for pinning and hope you get a chance to make it soon!
annie@ciaochowbambina says
I have to say - the aroma of gingerbread baking is one of my all-time favorite things! Then to taste it....even better!
Leanne says
I'm with you Annie! The smell of gingerbread baking in the oven is wonderful!
Terry says
Another great recipe I will have to try for the holidays! I’m a big fan of molasses(also always have molasses in the cupboard) so this is a must try for sure. Love the photos too by the way.
Leanne says
Thanks so much Terry! Molasses is a pantry staple for sure. So glad to hear you'll try this one over the holidays!
Mary Ann | The Beach House Kitchen says
Total holiday vibes with this one Leanne! This cake looks totally delicious. Perfect for the holiday season ahead!
Leanne says
Thanks Mary Ann! Glad you're feeling those holiday vibes!