Snickerdoodle Crazy Cake (No Eggs, No Milk, No Butter!) Recipe
This Snickerdoodle Crazy Cake is a delightful egg-free, milk-free, and butter-free dessert that captures the classic cinnamon-sugar flavor of traditional snickerdoodles. Perfect for those with dietary restrictions or anyone seeking a simple, moist, and delicious vegan treat. Made entirely in the baking dish, this easy recipe is perfect for a quick and fuss-free cake that comes together with pantry staples.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar (optional)
- 1/2 teaspoon salt
Wet Ingredients
- 5 tablespoons canola oil (or vegetable oil)
- 2 teaspoons pure vanilla extract
- 1 teaspoon apple cider vinegar (or white vinegar)
- 1 cup water
Topping
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Spray an 8" x 8" baking dish thoroughly with non-stick cooking spray to ensure the cake will release easily after baking.
- Combine dry ingredients: In the prepared baking dish, mix together the all-purpose flour, granulated sugar, light brown sugar, ground cinnamon, baking soda, cream of tartar (if using), and salt until everything is evenly blended.
- Add wet ingredients: Create three depressions in the dry mixture – two small and one larger. Pour the apple cider vinegar into one small depression, the vanilla extract into the other small depression, and the canola oil into the larger depression. Then, pour the full cup of water evenly over the dry ingredients and wet spots. Use a fork to mix all ingredients thoroughly until the batter is smooth and lump-free.
- Bake the cake: Place the baking dish on the middle rack of your preheated oven. Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare cinnamon sugar topping: While the cake bakes, combine 1 tablespoon of granulated sugar with 1 teaspoon of ground cinnamon in a small bowl to make the topping.
- Add topping and cool: Once the cake is done, immediately sprinkle the cinnamon sugar mixture evenly over the warm cake's surface. Allow the cake to cool completely in the dish before serving.
Notes
- This cake is vegan and suitable for those avoiding eggs, milk, and butter.
- Cream of tartar is optional but helps activate the baking soda and improve the cake’s texture.
- Use fresh vinegar to ensure the leavening reaction works properly for a fluffy cake.
- You can substitute canola oil with any neutral vegetable oil, such as sunflower or corn oil.
- Check the cake at 30 minutes to avoid over-baking, as ovens vary.
- For a gluten-free version, substitute all-purpose flour with a gluten-free all-purpose blend that includes xanthan gum.
- The cake is best enjoyed within two days but can be stored covered at room temperature.
