Description
A delightful snickerdoodle cake that is egg-free, dairy-free, and butter-free, featuring warm spices and a light texture.
Ingredients
Scale
- 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
- 5 tablespoons canola or vegetable oil
- 2 teaspoons pure vanilla extract
- 1 teaspoon apple cider vinegar or white vinegar
- 1 cup water
- 1 tablespoon granulated sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
Instructions
- Preheat your oven to 350 degrees F.
- Spray an 8″x 8″ baking dish with non-stick cooking spray.
- In the prepared baking dish, mix your dry ingredients well.
- Create two small and one larger depression in the blended dry ingredients.
- In the small depressions, pour the vinegar and vanilla extract. In the larger depression, add the vegetable oil.
- Pour the water over all the ingredients and mix until smooth.
- Bake the cake in the middle rack for approximately 35 minutes.
- While the cake bakes, combine the sugar and cinnamon for the topping.
- Check the cake with a toothpick to see if it comes out clean. If it’s ready, sprinkle the topping over the warm cake and allow it to cool.
Notes
Allow the cake to cool completely before serving to improve texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: snickerdoodle, cake, vegan dessert, easy baking, cinnamon flavor