Description
Snickerdoodle Crazy Cake is a delightful twist on the classic snickerdoodle cookie, transformed into a moist, tender cake with a cinnamon-sugar topping. This cake is perfect for those craving cinnamon and sugar flavors in a simple, dairy-free dessert that’s easy to prepare and irresistibly delicious.
Ingredients
Scale
Cake Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- ¼ teaspoon kosher salt
- 5 tablespoons canola oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon apple cider vinegar
- 1 cup water
topping
- ¼ cup granulated sugar
- 2 tablespoons ground cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare an 8×8 inch baking dish by lightly greasing it or lining it with parchment paper for easy removal of the cake.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, granulated sugar, light brown sugar, ground cinnamon, baking soda, cream of tartar, and kosher salt. Whisk together until evenly blended to ensure the cake has a uniform rise and flavor.
- Add Wet Ingredients: Pour in the canola oil, vanilla extract, apple cider vinegar, and water. Stir gently with a spoon or whisk just until all ingredients are combined. Be careful not to overmix, as this can make the cake tough.
- Pour and Bake: Pour the batter into the prepared baking dish, smoothing the top with a spatula. Place in the preheated oven and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare Cinnamon-Sugar Topping: While the cake is baking, mix the ¼ cup sugar and 2 tablespoons ground cinnamon in a small bowl. This will create the classic snickerdoodle flavor sprinkled on top after baking.
- Add Topping and Cool: Once the cake is out of the oven and still warm, sprinkle the cinnamon-sugar mixture evenly over the surface. Allow the cake to cool completely in the pan before slicing into 12 servings to let flavors meld and texture set.
Notes
- Using apple cider vinegar helps to activate the baking soda, making the cake light and fluffy without any eggs or dairy.
- Be sure not to overmix the batter to keep the cake tender.
- You can substitute canola oil with another neutral oil such as vegetable or sunflower oil.
- This cake is naturally dairy-free and egg-free, making it suitable for many dietary restrictions.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special dessert.
