Old Fashioned Gingerbread Cake

Susan Feliciano


This is my remake of a World War II recipe for a chocolate cake made without eggs, butter, or milk, which were rationed during the War. The cake rises nicely, has a good crumb, and is moist and soft. My daughter took a plate of it to the Art Museum where she works, and they were all asking for the recipe, so here it is! Sorry I could only get a picture of a few leftovers.

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16 squares


5 Min


35 Min




1 3/4 c
all purpose flour
1 c
1/2 tsp
1 tsp
baking soda
3 tsp
ginger, ground
1 tsp
cinnamon, ground
1 tsp
vanilla extract
1 Tbsp
cider vinegar (may use white vinegar)
1/3 c
vegetable oil
1 c
cold water

Directions Step-By-Step

Preheat oven to 350°F. Lightly grease or spray an 8" or 9" square pan that is at least 2" deep.
This can be mixed right in the pan. Measure all the dry ingredients into the prepared pan. Make 3 wells in the flour, and put the vanilla, vinegar, and oil into the 3 wells. Pour the cup of water over all and stir together with a fork until well blended.
Here is how I prefer to do it:
Whisk the dry ingredients together in a medium mixing bowl. Whisk the liquid ingredients together in a small mixing bowl. Pour the liquid ingredients into the dry ingredients and stir until well combined. Pour the batter into the prepared pan.
Bake for 30 to 35 minutes. I think mine was done at 33 minutes. Cool in pan. May be iced with the following glaze:
Orange Glaze:
Whisk a dash of salt into 2 tablespoons orange juice. Add up to 2 (or so) cups of powdered sugar until thick glaze consistency is reached. Spread on cake and allow to cool before cutting into squares.

About this Recipe

Course/Dish: Cakes, Other Snacks
Main Ingredient: Flour
Regional Style: Southern
Dietary Needs: Vegetarian, Vegan, Dairy Free, Soy Free