Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- ½ cup organic granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
Wet Ingredients
- 1 cup hot water
- 1 cup unsulfured molasses
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly oil the bottom and sides of a 9 x 13 inch rectangular baking pan to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, organic granulated sugar, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until well combined, ensuring even distribution of spices and leavening agents.
- Combine Wet Ingredients: In a separate large liquid measuring cup or bowl, stir the hot water and unsulfured molasses together until the molasses is completely dissolved. Then add the vegetable oil, vanilla extract, and apple cider vinegar, mixing well to combine all wet components.
- Mix Batter: Pour the molasses mixture into the bowl with the dry ingredients. Stir gently just until everything is combined to avoid overmixing, which can make the cake tough.
- Transfer to Pan: Pour the batter into the prepared baking pan, spreading it evenly.
- Bake: Place the pan in the preheated oven and bake for about 30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
- Cool and Serve: Remove the cake pan from the oven and set it on a wire rack to cool completely before slicing and serving, allowing the flavors to meld and the texture to set perfectly.
Notes
- Ensure not to overmix the batter after adding the wet ingredients to maintain a tender crumb.
- Use unsulfured molasses for best flavor and to keep the cake vegan.
- The apple cider vinegar reacts with baking soda to help the cake rise properly.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free all-purpose baking flour blend.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
