One-Bowl Olive Oil Gingerbread Cake

olive oil cake with whipped cream

5 from 2 reviews

Savor the convenience of our One-Bowl Olive Oil Gingerbread Cake—a delightful treat for those who prefer baking simplicity.


Units Scale
  • 1/2 cup olive oil
  • 1 egg
  • 1 cup Crosby’s Fancy 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


  1. Heat oven to 350°F. Grease a 9×9” square cake pan with a spray of olive oil, then dust with flour.
  2. In a large bowl, blend the olive oil and egg until smooth. Add the molasses and brown sugar, whisking vigorously until the mixture is smooth, until there are no remaining sugar lumps.
  3. Add the dry ingredients, then mix until smooth. The batter will be thick.
  4. Pour in the hot water and stir until the batter is homogenous. Be careful not to over-mix.
  5. Pour the batter into the prepared pan.
  6. Bake 25-30 minutes or until cake springs back when lightly touched or when a toothpick comes out clean.
  7. Cool the cake completely in the pan (at least 1.5 hours). Slice into squares and top with whipped cream. Enjoy!