If gingerbread isn't already a holiday tradition in your house, this is the recipe to build memories on. Olive Oil Gingerbread Cake is the epitome of sugar and spice and everything nice - especially since you make it in just one bowl! Start with your wet ingredients, then dry, and end with a traditional hot water finish to achieve a silky batter. Serve with whipped cream and a dusting of confectioner's sugar.
Heat oven to 350°F. Grease a 9x9” square cake pan or casserole dish with a spray of olive oil, then dust with flour.
Combine the olive oil and egg in a large bowl, then whisk until smooth. Add the molasses and sugar, then whisk until very smooth and there are no remaining sugar lumps.
Add the baking soda, cinnamon, ginger, cloves, and salt, then whisk until smooth.
Add the all purpose flour and mix with rubber spatula until most lumps are gone; the batter will be very thick. Pour in the hot water and stir until the batter is smooth, but be careful not to over-mix; the batter will be thin. Pour the batter into the prepared pan.
Bake 35-40 minutes or until the cake springs back when lightly pressed with two fingers in the center, or until a cake tested comes out clean.
Cool the cake completely in the pan (at least 2 hours). Dust with powdered sugar, then slice into squares and top with whipped cream.
Store leftovers on the counter, loosely covered with a tea towel, for up to 24 hours; or in the fridge for up to 4 days.