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–+ servings

Snickerdoodle Crazy Cake

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A delightful egg-free, dairy-free, and butter-free cake that is simple to make and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar Consider reducing slightly for less sweetness.
  • 1/2 cup light brown sugar
  • 2 1/2 teaspoons ground cinnamon Used in the cake and topping.
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar Optional, adds tenderness.
  • 1/2 teaspoon salt
Wet Ingredients
  • 5 tablespoons canola oil Can substitute with vegetable oil.
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon apple cider vinegar Use white vinegar if preferred.
  • 1 cup water Can use dairy-free milk for a creamier texture.
Topping
  • 1 tablespoon granulated sugar For topping.
  • 1 teaspoon ground cinnamon For topping.

Method
 

Preparation
  1. Preheat your oven to 350°F and spray an 8x8 baking dish with non-stick cooking spray.
  2. Combine the dry ingredients (flour, both sugars, 2 1/2 teaspoons of cinnamon, baking soda, cream of tartar, and salt) directly in the prepared baking dish. Stir until well-blended.
  3. Create three depressions in the dry ingredients: one for vinegar, one for vanilla, and the last for canola oil.
  4. Pour the cup of water over the mixture and blend everything together until smooth using a fork.
Baking
  1. Bake on the middle rack for about 35 minutes or until a toothpick inserted into the center comes out clean.
Topping
  1. While the cake bakes, prepare the cinnamon-sugar topping by mixing the tablespoon of granulated sugar with the teaspoon of cinnamon.
  2. Remove the cake from the oven and, while it’s warm, sprinkle the cinnamon-sugar mixture over the top. Let it cool completely before slicing.

Nutrition

Serving: 1gCalories: 210kcalCarbohydrates: 34gProtein: 2gFat: 8gSaturated Fat: 1gSodium: 150mgFiber: 1gSugar: 12g

Notes

Store the cake at room temperature in an airtight container for up to 3 days or freeze slices individually wrapped for longer shelf life. Thaw at room temperature before serving.
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