This sticky ginger molasses cake is a delightful treat that proves you don’t need butter for an incredibly moist and flavorful dessert. You’ll love how easy it is to whip up this cozy, spiced cake, perfect for any occasion.
Key Ingredients & Substitutions:
- Molasses: Use unsulphured dark molasses for the best flavor. Blackstrap molasses can be too bitter for this recipe.
- Oil: Vegetable oil, canola oil, or any neutral-flavored oil works well.
- Ginger: Ground ginger is essential. You can also add a pinch of fresh grated ginger for an extra kick.
- Milk: Any milk you have on hand will do, including dairy-free options.
Ingredients:
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¾ cup granulated sugar
- ½ cup vegetable oil
- ½ cup unsulphured dark molasses
- 1 large egg
- 1 cup hot water
For the Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 8-10 slices
- Tools Needed: 8×8 inch baking pan, whisk, mixing bowls
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour an 8×8 inch baking pan. This prevents sticking and ensures easy removal.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg. Make sure there are no lumps for an even bake.
3. Mix Wet Ingredients (Except Hot Water)
In a separate medium bowl, whisk together the granulated sugar, vegetable oil, molasses, and egg until well combined. This forms the flavorful base of your cake.
4. Combine Wet and Dry Mixtures
Pour the wet mixture into the dry ingredients. Stir just until moistened; do not overmix. Overmixing can lead to a tough cake texture.
5. Add Hot Water
Carefully pour the hot water into the batter and stir until just combined. The batter will be thin, which is normal for this style of cake.
6. Bake the Cake
Pour the batter into your prepared baking pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool and Glaze
Let the cake cool in the pan on a wire rack for at least 15 minutes before glazing. While it cools, whisk together powdered sugar, milk, and vanilla for your optional glaze. Drizzle over the warm cake.
Variation Ideas:
- Add a handful of chopped candied ginger to the batter for extra zing.
- Top with a dollop of whipped cream or a dusting of powdered sugar instead of the glaze.
- Stir in ½ cup of finely chopped pecans or walnuts for a nutty crunch.
- Serve warm with a scoop of vanilla bean ice cream.
Storage Instructions:
Store your sticky ginger molasses cake at room temperature in an airtight container for up to 3-4 days. You can also refrigerate it for up to a week. For reheating, warm individual slices briefly in the microwave.
Frequently Asked Questions (FAQ):
Q: Can I make this a gluten-free cake?
A: Yes, you can substitute a 1:1 gluten-free all-purpose flour blend for the regular flour. Ensure your blend contains xanthan gum.
Q: Why is my cake sinking in the middle?
A: This usually happens if the cake is underbaked or if the oven door was opened too early during baking. Make sure to bake until a skewer comes out clean.
Q: Can I use fresh ginger instead of ground ginger?
A: You can add 1-2 tablespoons of finely grated fresh ginger for a stronger ginger flavor, in addition to or instead of some of the ground ginger. Adjust to your preference.
Q: What if I don’t have molasses?
A: Molasses is key to the flavor and texture of this cake. There isn’t a direct substitute that will give you the same result for this specific recipe, which is a fantastic cake recipe without butter.
Q: How do I know when the cake is done?
A: Insert a wooden skewer or toothpick into the center of the cake. If it comes out clean or with a few moist crumbs attached, your cake is done.