Shoofly Cake
Prep time
Cook time
Total time
For a healthier swap try using half whole wheat white flour and half unbleached white flour. Easily prepare as a vegan recipe by using a butter substitute (that's how I make it).
: dessert, breakfast
Serves: 12 servings
  • 4 cups all-purpose, unbleached flour
  • 2 cups brown sugar
  • ¾ cup butter, cubed (butter substitute for a vegan cake)
  • 2 cups boiling water
  • 1 cup molasses
  • 1 tablespoon baking soda
  1. Grease and flour a 9x13-inch baking pan. Preheat the oven to 350ºF
  2. In a large mixing bowl combine the flour, brown sugar and butter to form loose crumbs. Set aside one cup, as cake topping.
  3. Stir the the molasse into the water, mix in the baking soda.
  4. Add the molasses mixture to the flour mixture. Do not beat the batter. Mix until combined. Batter will be lumpy and thin.
  5. Pour the batter into the pan. Sprinkle the top with the remaining cup of flour mixture. Bake for 45 minutes, until a toothpick inserted in the center comes out clean.
  6. Allow to cool. Cut, serve, and enjoy!
Recipe by phoebe's pure food at