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Snickerdoodle Crazy Cake

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Snickerdoodle Crazy Cake is a moist and flavorful dessert made without eggs, milk, or butter. This easy, one-bowl cake features the classic cinnamon-sugar taste of snickerdoodles while being budget-friendly and allergy-friendly. Perfect for a quick treat, it requires only simple pantry staples and no mixer!

Ingredients

For the Cake:

  • 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

Instructions

  • Prepare the Baking Dish:

    • Preheat the oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
  • Mix the Dry Ingredients:

    • In the baking dish, whisk together flour, granulated sugar, brown sugar, cinnamon, baking soda, cream of tartar, and salt.
  • Add Wet Ingredients:

    • Make three small wells in the dry mixture. Pour vinegar into one, vanilla extract into another, and vegetable oil into the third.
    • Pour water over all the ingredients and mix with a fork until smooth.
  • Bake the Cake:

    • Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
  • Add Topping:

    • While the cake is baking, mix the sugar and cinnamon for the topping.
    • Sprinkle the cinnamon-sugar mixture over the hot cake immediately after baking.
  • Serve:

    • Let the cake cool slightly before slicing. Serve as is, or drizzle with caramel sauce and a scoop of vanilla ice cream for an extra treat.

Notes

  • Gluten-Free Option: Use a 1:1 gluten-free all-purpose flour blend.
  • Add-Ins: Stir in chocolate chips, nuts, or dried fruit for extra flavor.
  • Cupcake Version: Pour the batter into lined muffin tins and bake for 18-22 minutes.