Snickerdoodle Crazy Cake (No Eggs, No Milk, No Butter!) Recipe

Introduction

Snickerdoodle Crazy Cake is a delightfully soft and cinnamon-spiced treat made without eggs, milk, or butter. This easy, pantry-friendly recipe creates a perfectly moist cake with a sweet cinnamon sugar topping, ideal for anyone craving a classic dessert without dairy or eggs.

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
• 5 tablespoons canola oil (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

1. Step 1: Preheat your oven to 350 degrees F (175 degrees C). Spray an 8″x 8″ baking dish with non-stick cooking spray to prepare it for the batter.
2. Step 2: In the prepared baking dish, mix together the flour, granulated sugar, brown sugar, cinnamon, baking soda, cream of tartar (if using), and salt until well blended.
3. Step 3: Make three depressions in the dry ingredients—two small and one larger. Pour the vinegar into one small depression, vanilla extract into the other small one, and vegetable oil into the larger depression. Pour the water evenly over all the ingredients.
4. Step 4: Mix everything thoroughly using a fork or spoon until you have a smooth batter without any lumps.
5. Step 5: Bake the cake on the middle rack for about 35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
6. Step 6: While the cake is baking, combine the tablespoon of sugar and teaspoon of cinnamon to make the topping.
7. Step 7: As soon as the cake is out of the oven and still warm, sprinkle the cinnamon sugar mixture evenly over the top. Allow the cake to cool before serving.

Tips & Variations

• For a richer flavor, try using melted coconut oil instead of canola oil.
• Add a handful of chocolate chips or chopped nuts to the batter for extra texture and taste.
• If you don’t have cream of tartar, you can omit it—the cake will still turn out great.
• Use white vinegar if apple cider vinegar is not available; both work well to activate the baking soda.

Storage

Store the cake covered at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, warm slices gently in the microwave for about 15 seconds or until heated through. This cake also freezes well—wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking blend that contains xanthan gum for best results. Keep in mind the texture may vary slightly.

Why does the recipe use vinegar?

The vinegar reacts with the baking soda to help the cake rise and become light and fluffy, especially since there are no eggs in this recipe.

Snickerdoodle Crazy Cake (No Eggs, No Milk, No Butter!) Recipe

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★★★★★

4.9 from 142 reviews

• Author: Lana
• Total Time: 45 minutes
• Yield: 9 servings 1x
• Diet: Vegan

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Description

This Snickerdoodle Crazy Cake is a moist, fluffy, and delicious cinnamon-spiced cake made without eggs, milk, or butter. Perfect for those with dietary restrictions or looking for an easy, vegan-friendly dessert, this cake combines familiar snickerdoodle flavors with a simple ingredient list, all mixed and baked in one dish.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Preheat and Prepare: Preheat the oven to 350°F (175°C). Lightly spray an 8″x 8″ baking dish with non-stick cooking spray to prevent sticking.
2. Mix Dry Ingredients: In the prepared baking dish, combine the all-purpose flour, granulated sugar, light brown sugar, ground cinnamon, baking soda, cream of tartar (if using), and salt. Stir together until well blended.
3. Add Wet Ingredients: Create three depressions in the dry mixture—two small and one larger. Add the vinegar to one small depression, vanilla extract to the other small one, and vegetable oil to the large depression. Pour the water over all the ingredients. Use a fork to mix everything directly in the baking dish until the batter is smooth and evenly combined.
4. Bake: Place the baking dish on the middle rack of the oven. Bake for approximately 35 minutes, or until a toothpick inserted into the center comes out clean.
5. Prepare Topping: While the cake is baking, mix together the granulated sugar and ground cinnamon for the topping.
6. Add Topping and Cool: When the cake is done and still warm, evenly sprinkle the cinnamon sugar mixture over the top of the cake. Allow the cake to cool completely before serving.

Notes

• You can substitute white vinegar for apple cider vinegar if needed.
• No eggs, milk, or butter are used, making this cake vegan-friendly and perfect for those with egg or dairy allergies.
• If cream of tartar is not available, you can omit it; it helps with texture but is not essential.
• Mixing directly in the baking dish reduces dishes and makes preparation easier.
• Ensure the cake is fully cooled to allow the topping to set properly for the best texture.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Snickerdoodle crazy cake, vegan cake, egg-free cake, dairy-free cake, easy cinnamon cake, no butter cake, no milk cake