Extra Gingery Gingerbread (Soy-Free)




  • 3 cups all-purpose flour
  • 1 Tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 1 ½ teaspoons ground cloves
  • 1 teaspoon ground ginger
  • ¾ teaspoon salt
  • 1 ½ cups white sugar
  • 1 cup vegetable or extra light olive oil
  • 1 cup dark molasses
  • ½ cup apple or orange juice
  • 2 eggs
  • 1 tablespoon grated fresh ginger or ½ teaspoon powdered ginger
  • ½ cup chopped crystallized ginger


Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 10 inch springform pan.
Combine the flour, cinnamon, cloves, ground ginger, baking soda, and salt.
In a large bowl, mix sugar with oil, juice, molasses, eggs, and ginger. Mix in crystallized ginger. Stir in flour mixture. Pour into prepared pan.
Bake for 1 hour, or until cake tester comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto a wire rack. Serve warm.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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