Snickerdoodle Crazy Cake

Why You’ll Love This Recipe

• Egg-Free and Dairy-Free: Ideal for those with allergies or dietary restrictions.
• No Mixer Needed: Simply mix everything in the pan for easy cleanup.
• Moist and Flavorful: The combination of oil and vinegar makes for a fluffy, moist cake with a perfect snickerdoodle taste.
• Quick and Budget-Friendly: Made with pantry staples, it’s an inexpensive treat that doesn’t require special ingredients.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup light brown sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon cream of tartar (optional)
• ½ teaspoon salt
• ⅓ cup vegetable oil
• 1 tablespoon apple cider vinegar (or white vinegar)
• 1 teaspoon pure vanilla extract
• 1 cup water

For the topping:

• 2 tablespoons granulated sugar
• 1 tablespoon ground cinnamon

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Baking Dish: Preheat the oven to 350°F (175°C) and spray an 8×8-inch baking dish with non-stick cooking spray.
2. Mix the Dry Ingredients: In the prepared dish, mix the flour, granulated sugar, brown sugar, cinnamon, baking soda, cream of tartar, and salt until well combined.
3. Add Wet Ingredients: Create three depressions in the dry ingredients. In one depression, add the vinegar; in another, add the vanilla extract; and in the third, add the vegetable oil. Pour water over all the ingredients.
4. Mix and Bake: Using a fork, mix all ingredients together until smooth. Bake in the oven for about 35 minutes, or until a toothpick inserted into the center comes out clean.
5. Add Topping: While the cake is baking, mix the sugar and cinnamon for the topping. When the cake is done, sprinkle the cinnamon-sugar mixture evenly over the top.
6. Serve: Let the cake cool slightly before serving. Optionally, drizzle with caramel sauce and serve with vanilla ice cream for an extra indulgent treat.

Servings and Timing

• Servings: 9-12
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes

Variations

• Gluten-Free Version: Use a gluten-free all-purpose flour blend to make this cake gluten-free.
• Add Mix-ins: Stir in chocolate chips, nuts, or dried fruit to add extra flavor and texture.
• Make Cupcakes: This recipe can also be made into cupcakes for individual servings.

Storage/Reheating

• Storage: Store leftovers in an airtight container at room temperature for up to 3 days.
• Reheating: Reheat in the microwave for a few seconds or in the oven at 350°F for about 10 minutes.

FAQs

1. Can I use a different type of oil?

Yes, you can substitute vegetable oil with canola or sunflower oil.

2. Can I make this cake without cream of tartar?

Yes, cream of tartar is optional and mainly adds a tangy flavor. The cake will still be delicious without it.

3. Can I double this recipe?

Yes, if you want to make a larger cake, double the ingredients and bake in a 9×13-inch pan.

4. How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.

5. Can I freeze this cake?

Yes, you can freeze the cake for up to 2 months. Allow it to cool completely, wrap it tightly, and store it in a freezer-safe container.

Conclusion

Snickerdoodle Crazy Cake is a simple, delicious dessert that’s perfect for anyone with egg or dairy allergies, or for those who need a quick, budget-friendly treat. With minimal ingredients and a few easy steps, this cake delivers a moist and flavorful result that everyone will love.

---

Print