One-Bowl Olive Oil Gingerbread Cake
Discover the exquisite flavor of Crosby’s Olive Oil Gingerbread Cake, where the magic of olive oil creates a moist and soft texture, maintaining its tenderness for days. Not only does olive oil offer a unique taste, but it is also a great alternative to butter.
Who likes to clean dishes? We’ve eliminated the hassle of multiple dishes, making this recipe a breeze with just one bowl.
One-Bowl Olive Oil Gingerbread Cake
Savour the convenience of our One-Bowl Olive Oil Gingerbread Cake—a delightful treat for those who prefer baking simplicity.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8–10 servings 1x
- Category: Cakes
Ingredients
Units
Scale
- 1/2 cup olive oil
- 1 egg
- 1 cup Crosby’s Fancy Molasses (or 1 cup of Crosby’s Maple + Molasses
- 1/2 cup brown sugar
- 1.5 tsp baking soda
- 1tsp cinnamon
- 2 tsp ginger
- 1/2 tsp cloves
- 1/2 tsp salt
- 2 1/2 cup all purpose flour
- 1 cup hot water
- Whipped cream, for serving
Instructions
- Heat oven to 350°F. Grease a 9×9” square cake pan with a spray of olive oil, then dust with flour.
- In a large bowl, blend the olive oil and egg until smooth. Add the molasses (or the Maple + Molasses) and brown sugar, whisking vigorously until the mixture is smooth, until there are no remaining sugar lumps.
- Add the dry ingredients, then mix until smooth. The batter will be thick.
- Pour in the hot water and stir until the batter is homogenous. Be careful not to over-mix.
- Pour the batter into the prepared pan.
- Bake 25-30 minutes or until cake springs back when lightly touched or when a toothpick comes out clean.
- Cool the cake completely in the pan (at least 1.5 hours). Slice into squares and top with whipped cream. Enjoy!
Chris
This is the best Gingerbread I ever made (and I have made a lot) I did increase the ginger and cinnamon to 1 tablespoon each as I like it spicy. Made it into cupcakes, easy to serve and store.
Liz
This cake is so easy and delicious. I didn’t have olive oil so just used canola oil and I read the recipe wrong and added 1 tbsp of cinnamon instead of 1 tsp. Tasted just fine
Pat
I accidentally hit 2X when making this recipe. I thought I was making 1X And fully realized it was too much batter for a 9×9 pan. I used a 9×13 pan and baked it for 50 min.
Perhaps your recipe should reflect pan size and cooking time for larger batch cake??
We are a family of two and have lots of delicious gingerbread. Lol
Crosby Molasses
Thank you Pat for sharing your experience! We appreciate your feedback and understand how it can be helpful to provide guidance for different pan sizes. We’ll certainly take your suggestion into consideration when updating our recipes to ensure clarity for all users. -Marie from Crosby’s Kitchen
Darlene
I love making different kinds of recipe from Crosby recipes it is some yummy…..
Carol
You never list the nutritional slur of any of your recipes.
Could you please do so in future. Thanks
I have made a lot of your recipes and and love all of them.
Crosby Molasses
Thank you Carol for your feedback and support! While we don’t currently provide nutritional information for our recipes, we appreciate your suggestion and will consider adding it in the future. We’re glad to hear that you’ve enjoyed our recipes so far. -Marie from Crosby’s Kitchen
Louise James
Enjoy the recipes you put out