The festive air carries the unmistakable aroma of spices and mirth, doesn’t it? Gobble here, from Food and Meal, soaking in these scents that herald a season of joy and togetherness. Today, as the ginger spice wafts through my kitchen, I am reminded of a tradition that is dear to many yet needs a gentle twist to be more inclusive – the beloved Gingerbread Cake. However, herein lies my little challenge, which I embrace with both hands and an eager heart – crafting an Eggless Gingerbread Cake.
Why, you ask? Because no one should have to miss out on the sheer pleasure of a moist, warmly spiced gingerbread cake. The mellowness of molasses harmonized with the zing of ginger and the earthiness of cinnamon – all of these should dance on every tongue, regardless of dietary preferences or restrictions. It was in this spirit, thinking of friends who avoid eggs, either due to dietary choices or allergies, that I set out on this sweet adventure.
Nostalgia serves as my sous-chef in this culinary escapade, fondly recalling the Gingerbread Houses of yesteryear, the laughter that surrounded the table, and the hands, both big and small, eager to sneak in a bite of spiced dough. Yet now, it’s time to bend the tradition slightly, to make room at the table for more smiling faces. Gobble is all about inclusivity, especially when it comes to celebrating with food.
Creating an eggless version felt like the Gobble thing to do – it’s about ensuring that everyone gets a slice of the happiness, with none of the worry. As I tinkered with ingredients to balance the absence of eggs, I remained ever so aware of the balance of flavors and textures that make a gingerbread cake truly special. And, my dear readers, I believe I’ve cracked it.
Eggless Gingerbread Cake Recipe
Eggless Gingerbread Cake
Equipment
Ingredients
- 2 1/3 cups all-purpose flour
- ¾ cup + 1 tsp. of milk at room temperature
- 1 ½ tsp. Ground cinnamon
- 1 ½ tsp. ground ginger
- ¼ tsp. ground cloves
- 1 tsp. baking soda
- 1-2 tbsp. fresh ginger chopped or grated
- ½ cup or 1 stick of unsalted butter
- 1/3 cup white granulated sugar
- ¾ cup molasses
- Lemon zest from 1 lemon
- ¼ tsp. salt
Instructions
- Preheat the oven at 325°F (= 165°C) for about 10 minutes.
- Grease an 8-inch square pan with butter, oil or nonstick cooking spray.
- Incorporate all the dry ingredients (flour, cinnamon, ginger, cloves, baking, powder and salt) as well as the chopped ginger and lemon zest into a large bowl. Whisk them well and set them aside for a while.
- Take the butter and sugar into another large bowl. With the use of a spatula, mash and mix them both until it becomes a thick paste. At this juncture, switch to wire whisk them more until you achieve the smooth and fluffy consistency. (Note: If you have a stand or electric mixer, then there’s no need to mash the butter and sugar using a spatula. Just work on them using the mixer straightaway.)
- Add the molasses and beat again until everything is well combined.
- Add the milk (be sure that it’s not hot or cold) and beat the ingredients again.
- Add the dry mixture into the wet mixture and switch to spatula in order not to over-mix the batter.
- Pour into the prepared pan and smoothen out the surface evenly.
- Bake for about 50-55 minutes and use the toothpick test to check if the cake is already cooked. Place into the wire rack and let the cake cool in the pan for about 10 minutes.
- After 10 minutes is up, use a butter knife to loosen the sides of the cake from the pan and turn it upside down on the wire rack and let the cake cool down completely.
- Slice the cake and dust it with powdered sugar… it is now ready to be served.
- If you want, you can serve it with a dollop of lemon curd or whipped cream. Enjoy!
Video
Notes
- Preparation : 15 minutes
- Cooking : 55 minutes
- Serving : makes 8-inch square cake (around 7-8 servings)
- Our highly recommend cake: Pumpkin Ricotta Cake
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Slow Cooker Eggless Gingerbread Cake
Introduce the wet ingredients, observing the dark embrace of molasses uniting in a silent symphony. Treat the slow cooker to a gentle greasing, setting the stage for a performance where spices and warmth dance to the silent tunes of winter. With reverence, pour the batter into the slow cooker, close the lid, and let the silent dance of baking commence on high for about 2 hours, keeping a watchful eye on the unique soul of each slow cooker. As the aromatic bloom of spices fills the air, witness the completion of the dance when a toothpick emerges clean. Allow the cake to rest, understanding that patience is the silent companion of perfection. Invert it onto a plate, revealing a tender, moist cake—each crumb a silent narrative of the patient hours. Give it a final flourish by dusting with powdered sugar, resembling the first tender snowflakes of winter, and as you slice, let each piece be an invitation to savor the culmination of this magical baking journey.
Tips for Eggless Gingerbread Cake
Serving Suggestions
When seeking accompaniments for an Eggless Gingerbread Cake, one should consider elements that either contrast or complement its spiciness and deep molasses flavor. Some recommended pairings include Thai Mango Sticky Rice, offering a delightful contrast with the sweetness of ripe mangoes and the creamy coconut milk rice; Blending Strawberry Ice Cream, providing a refreshing and palate-cleansing contrast with its bright berry flavor; Low-Potassium Lovely Linguine, a lighter pasta dish that ensures guests can fully enjoy the dessert without feeling overly full; Cranberry Vanilla Coffee Cake, creating a festive and appealing dessert duo with the tartness of cranberries and the cozy spices of gingerbread; a creative option of a sweet hollandaise sauce with reduced acidity and orange zest, draping over the cake for a velvety and zesty twist; and Thai Sweet Corn Pudding, serving as an interesting side dish with its natural sweetness and creamy texture offering a nice contrast to the spicy and robust flavors of the gingerbread cake. Each pairing aims to enhance the overall dining experience by providing a balance of flavors and textures.
Cooking Tips
Firstly, to address the binding quality that eggs typically provide in a gingerbread recipe, one can turn to numerous alternatives. Applesauce is a personal favorite, as it not only binds the ingredients effectively but also imparts a subtle fruitiness that can enhance the overall flavor profile. A quarter cup of unsweetened applesauce per egg required can be used. There’s an inherent satisfaction in knowing that such a simple swap not only serves a dietary purpose but also contributes to the depth of flavor.
Another egg substitute that has seen increased popularity is the ‘flax egg’, a mixture of ground flax seeds and water, that when left to rest, takes on a gelatinous consistency similar to an actual egg. For each egg replaced, one tablespoon of ground flax seeds soaked in three tablespoons of water for about 5 to 10 minutes will do the trick. The beauty of using flax eggs lies in the additional nutritional value they offer, imbued with omega-3 fatty acids and fiber, making the gingerbread slightly more wholesome.
It’s heartening to note that creating an eggless gingerbread isn’t just about ingredient replacement; it’s also an expression of inclusivity in culinary practices. Embracing this principle allows everyone at the table to share in the joy of a gingerbread that is moist, tender, and full of flavor without straying from dietary preferences or needs.
There’s a certain charm in the familiar spiciness of gingerbread that can conjure nostalgic memories. Adapting the recipe for different dietary requirements doesn’t diminish these emotions but rather expands the circle of joy it brings. As someone who delights in the inclusiveness of cooking, it is emotionally gratifying to witness the sharing of gingerbread without boundaries.
Remember, when venturing into the realm of eggless baking, patience is a virtue. The texture of eggless gingerbread might differ slightly at first; it may require some experimentation to achieve the desired consistency and crumb. However, one can’t help but feel a sense of adventure in adjusting spices and swapping in new ingredients, knowing that each iteration brings you closer to that perfect gingerbread.
FAQs of Eggless Gingerbread Cake
- How Can I Ensure a Moist Crumb Without Eggs? Opt for ingredients like unsweetened applesauce or yogurt as a substitute. They embrace the flour, ensuring a moist, tender crumb that echoes the silent, soft fall of winter snow.
- Can I Make this Cake Gluten-Free?Absolutely. Swap the regular flour with a quality gluten-free blend. Each bite will still echo the warm, spicy embrace of traditional gingerbread, yet in a tender, inclusive whisper.
- Is There a Substitute for Molasses?Yes, dark corn syrup or honey can step into this dance seamlessly. The cake will still echo the silent song of spices, a melody that lingers like the soft echoes of a winter’s night.
- How to Store the Leftovers?Wrap the silent symphony of spices in cling film or place it in an airtight container. Store it at room temperature, and let each subsequent slice be a rekindling of the festive warmth.
- Can the Cake be Made in Advance? Indeed. Making it a day ahead allows the flavors to meld, each spice whispering its silent tale more profoundly, echoing the mystical dance of winter nights more intimately.
Conclusion
As we draw the spicy fragrance of our eggless gingerbread close, one thing becomes distinctly clear: you do not need to compromise on taste or texture when adapting classic recipes to meet dietary preferences or restrictions. Whether you’re catering to an egg allergy, embracing a vegan lifestyle, or simply curious about alternative baking, this eggless gingerbread recipe offers a window into the art of culinary flexibility that is both rewarding and delectable.
By incorporating the right blend of ginger, cinnamon, and molasses, we’ve managed to capture that quintessential gingerbread flavor with a cruelty-free twist. The result is not only kind to your palate but also to the diverse needs of baking enthusiasts everywhere. And let’s not forget the added joy of sharing these treats, knowing they’ll be enjoyed by a wider circle, including those who may often have to pass on traditional baked goods.
If you’ve enjoyed this journey through flavors and are eager to expand your eggless baking repertoire, Food And Meal (foodandmeal.com) stands as a treasure trove of culinary inspiration. From sweet to savory and everything in between, their collection of recipes, tips, and food knowledge is a testament to the beauty of inclusive cooking. They prove, time and again, that the joy of eating is universal and that meal times can always be enriched with a dash of creativity and a sprinkling of care.
In baking and in life, it’s often the small adjustments that make all the difference. So, whether you’re a seasoned chef or a first-time baker, remember that every recipe is just a starting point—a canvas waiting for your personal touch. Continue to mix, knead, and taste your way through the endless possibilities that foodandmeal.com has to offer, and let your kitchen be a place where all are welcome to break bread and make merry.
Hi! I’m Paula from the Philippines, the passionate blogger and skilled photographer behind Gobble the Cook. I also spearhead the media photography for Food And Meal in Vietnam.
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.