Bailey’s Ginger Ale Cake

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5 star Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Bailey


3 cups flour
1 3/4 cups sugar
1 1/4 cups ginger ale
1/2 to 3/4 cup soy milk or water
1/2 cup vegetable oil
2 1/2 tsp baking powder
1 tsp salt
1 1/2 tsp vanilla extract
1 small box dairy-free instant pudding mix


Preheat oven to 350 °F. Grease and flour two 8″ round cake pans.

In a large bowl, combine all ingredients and beat with electric mixer until well mixed.

Pour batter into cake pans.

Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean.

Cool in pans 10 minutes before removing to wire racks.

Frost when completely cooled.



To avoid soy, use water instead of soy milk and use soy-free oil.

If avoiding corn, use Kosher for Passover instant pudding mix, and corn free baking powder, oil and ginger ale.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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