This eggless gingerbread cake is a small Christmas miracle: it takes about 10 minutes to put together, needs no mixer and bakes into a cocoa-spice cake that is soft and moist. With no eggs to buy, it is a very easy way to a holiday cake.
When unexpected guests show up or you want something sweet for a holiday movie, this is the cake to make. Everything is stirred in one bowl, so there is hardly any washing up.
Quick Overview
- What it is: A poured gingerbread-spiced cocoa sheet cake with a chocolate glaze.
- Secret trick: Warm milk wakes up the cocoa and spices, and with no eggs the cake stays moist.
- Cost and time: Pantry ingredients, in the oven after 10 minutes.
At a Glance
- Prep time: 10 min
- Baking time: 40 min
- Servings: 12 to 15 pieces (7×11-inch / 18×28 cm pan)
- Difficulty: Very easy (beginner friendly)
- Calories: about 360 kcal per piece
- Trend: No eggs / Christmas
Ingredients
(US cups, with grams in brackets)
- 2 3/4 cups (350 g) all-purpose flour, sifted
- 1/2 cup (50 g) Dutch-process cocoa powder
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (150 g) light or dark brown sugar, packed; adds a caramel flavor
- 1 teaspoon (8 g) vanilla extract, or 1 packet vanilla sugar
- 3 1/2 teaspoons (16 g) baking powder
- 3 tablespoons (25 g) gingerbread spice mix, or pumpkin pie spice; see Tips
- 1 3/4 cups plus 2 tablespoons (450 ml) milk, warm, not hot
- 1/2 cup (120 ml) neutral oil, canola or sunflower
- 5 1/4 oz (150 g) dark or semisweet chocolate, for the glaze
- 1 1/2 tablespoons (20 g) coconut oil, for the glaze
- Christmas sprinkles, to taste
Instructions
- Heat the oven to 350°F (175°C), conventional setting. Line a 7×11-inch (18×28 cm) pan with parchment paper.
- In a large bowl, mix all the dry ingredients: flour, cocoa, both sugars, vanilla, baking powder and gingerbread spice. Whisk to combine.
- Pour in 1 3/4 cups plus 2 tablespoons (450 ml) warm milk and 1/2 cup (120 ml) oil. Whisk by hand into a smooth batter without lumps. (Do not beat it for long with an electric mixer, or the cake may turn rubbery.)
- Pour the batter into the prepared pan, smooth the top and bake for about 40 minutes. Test with a skewer: if it comes out dry, the cake is done.
- While the cake cools, make the glaze. Break the chocolate into pieces and melt it with the coconut oil in a bowl over simmering water, stirring until smooth.
- Pour the chocolate over the lukewarm cake and immediately scatter the Christmas sprinkles on top. Let it set, then slice.
Video Recipe
Tips for Perfect Eggless Gingerbread Cake
- Extra moist: Brush the hot cake with a thin layer of red currant jam (or another tart jam) and only then add the chocolate.
- No gingerbread spice? Mix 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, a pinch of ground cloves and a pinch of ground star anise.
Easy Variations
- Nutty: Fold 1/2 cup (50 g) chopped walnuts into the batter before baking.
- Dairy-free: Replace the milk with a plant-based drink (soy or oat) or even lukewarm water.
Frequently Asked Questions (FAQ)
Why does the milk have to be warm? Warm milk activates the cocoa and the gingerbread spices right away, which makes the flavor more intense and helps the batter come together.
Can I use a different flour? Yes, but a coarser flour gives a denser crumb. All-purpose flour gives the softest result, closer to a cake layer.
How long does it keep, and can I freeze it? In a closed container it stays soft for about 4 days. You can freeze the unglazed cake, well wrapped, for up to 2 months and glaze it after thawing.
Can I make it ahead for Christmas? Yes. Bake it a day or two ahead, keep it covered and add the chocolate glaze and sprinkles on the day you serve it.
Where can I find gingerbread spice? Look for gingerbread spice or pumpkin pie spice in the baking aisle at Christmas, or use the cinnamon, ginger and clove mix from the Tips.
The cake stays soft in a closed container for up to 4 days, although it usually disappears much sooner.
The recipe is based on a version by last minute cake, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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