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Serving size 6
Prep Time
Total Time


vegetable cooking spray3 cup all-purpose flour1 tsp baking soda1 tsp ground cinnamon1 tsp ground ginger¼ tsp salt¼ tsp ground allspice1 cup (2 sticks) butter, softened½ cup packed brown sugar4 eggs¾ cup molasses1 cup V8® 100% vegetable juice1 cup dried cherry whipped cream (optional)1 tsp baking powder


  1. Spray a 4-quart slow cooker with the cooking spray.
  2. Stir the flour, baking powder, baking soda, cinnamon, ginger, salt and allspice in a medium bowl.
  3. Place the butter and brown sugar into a large bowl. Beat with an electric mixer on medium speed until the mixture is creamy. Beat in the eggs and molasses.
  4. Reduce the speed to low.  Alternately beat in the flour mixture and the vegetable juice. Stir in the cherries. Pour the batter into the cooker.
  5. Cover and cook on HIGH for 2 to 3 hours or until a toothpick inserted in the center comes out with moist crumbs. Spoon the gingerbread into bowls. Top with the whipped cream, if desired.

Tags: Dessert, Vegetarian, Gingerbread, Slow Cooker, Winter, Fall, Christmas

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