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Served warm with a dollop of fresh applesauce, it is moist and delicious with just the right amount of spices to tickle your palette.


By Gloria Kobrin Published: January 24, 2014

  • Yield:

  • 12 Servings
  • Cook time:

  • 50 mins


  • 3 1/3 Cups Flour
  • 1 Cup Sugar
  • 2 1/2 Teaspoons Baking Soda
  • 1 1/2 Teaspoons Salt
  • 3 Teaspoons Ground Ginger
  • 1 1/2 Teaspoons Cinnamon
  • 2 Large Eggs
  • 1 Cup Molasses
  • 1 Cup Vegetable Oil
  • 1 Cup Boiling Water
  • Non-Dairy Baking Spray


  • Rubber Spatula
  • 13x9x2 Baking Pan
  • Electric Mixer
  • Cooling Rack


  1. Preheat oven to: 350˚ F. Spray baking pan.
  2. Pour dry ingredients into mixing bowl. Mix well on low speed.
  3. Add remaining ingredients. Begin mixing on low speed. As batter gets thicker, increase speed of mixer. Be sure to scrape down the sides and the bottom of the mixing bowl with a rubber spatula as ingredients are blended.
  4. Scrape batter into prepared baking pan. Bake gingerbread 35-40 minutes. The top should spring back when touched lightly. Cool on a rack.
  5. Cut gingerbread into small squares and serve warm with fresh applesauce.
  6. Note: I like serving each guest two small squares rather than one large one.

One Comment

  1. Gloria, I made your gingerbread this morning in large muffin and mini Bundt tins. Absolutely delicious!! I substituted 1-to-1 GF flour and used organic cane sugar. Also, to each muffin I mixed in dried cherries, dairy-free chocolate chips, raisins, or pecans. Thank you for another great recipe! I shared it in one of my food groups with the link to this site.

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