Susan’s Gingerbread Wacky Cake

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4 star Avg. rating 4 from 5 votes.

Recipe Information

Recipe Created By: Susan S


1 3/4 cup Flour mix (see below for suggestion)
1 tsp baking soda
1/2 tsp salt
3/4 tsp ginger
1/4 cup brown sugar
1 Tbsp vinegar
5 Tbsp oil
1/2 cup molasses
1/2 cup apple juice


Preheat oven to 350 °F. Combine dry ingredients in a mixing bowl and mix thoroughly.

Mix wet ingredients in a separate bowl and stir to combine. Add wet ingredients to dry ingredients and mix until you get a smooth batter. Do not beat.

Pour into greased and floured pan (8×8″, or 9″ round) or 12 cupcakes. Bake in oven for 35 minutes or until tests done (about 20 minutes for cupcakes).


The flour mix I’ve been using is 1 cup sorghum, 1/2 cup potato starch and 1/4 cup tapioca starch.


Can replace half of oil with applesauce to make cake fluffier and less greasy.

To make this with wheat flour, reduce amount to 1 1/2 cups.

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.

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