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.

Ingredients

Scale

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 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.
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.
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.
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.
Prepare Topping: While the cake is baking, mix together the granulated sugar and ground cinnamon for the topping.
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