In the mood for something sweet? Today, I'm sharing my recipe for the greatest snickerdoodle cake you'll ever eat. And it's gluten-free, so all you fellow celiac sufferers can finally enjoy a slice of heaven without feeling like you've been hit by a truck.
Let's put on our aprons, preheat the oven, and get ready to bake the gluten-free cake of your dreams!
What Does A Snickerdoodle Taste Like?
Ah, the snickerdoodle. A cookie with a name that's just as fun to say as it is to eat. But what does it taste like, you ask? Well, let me break it down for you.
First of all, picture a cookie that's crispy on the outside but soft and chewy on the inside. It's like biting into a cloud that's been sprinkled with cinnamon and sugar fairy dust. And that dust is the key to the snickerdoodle's unique flavor. It's a blend of warm, comforting cinnamon and just the right amount of sweetness.
This cookie is damn delicious. It's the kind of cookie that makes you want to curl up under a blanket with a glass of milk and just savor every bite.
But enough about cookies, let's talk about the real star of the show: the gluten-free snickerdoodle cake. Trust me, it's even better than the cookie!
Betty Crocker Ain't Got Nothing on You: How to Perfectly Prepare the Snickerdoodle Cake Batter
I'm not going to lie, baking this cake requires minimal effort, and you'll feel like a real-life Betty Crocker when you pull this masterpiece out of the oven.
Mix almond (or soy) milk and vinegar, let sit a few minutes until curdled. Sift together flour, sugar, baking soda, cinnamon and salt. Add vegetable oil, milk mixture, and vanilla extract; whisk until batter is smooth.
Mixing the batter is easy peasy lemon squeezy, but be sure not to overmix or you'll end up with a cake that's as dense as your ex's skull.
Vegan Frosting with a Twist: Cinnamon is the Secret Ingredient for the Best Snickerdoodle Cake
Baking the cake is the easy part. Just throw it in the oven and let it do its thing while you binge-watch your favorite Netflix show. But the frosting is where the real magic happens.
For my snickerdoodle cake, we're kicking things up a notch by adding cinnamon to the frosting. Because let's be real, there's no such thing as too much cinnamon in a snickerdoodle.
Simply, cream together non-dairy butter or palm shortening, vanilla, cinnamon and powdered sugar to taste and desired consistency, and frost! Garnish with Turbinado sugar, cinnamon and or cinnamon sticks!
The Perfect Pairing: Milk, Coffee, and Snickerdoodle Cake - Plus, Tips for Storing Leftovers
Once your cake is baked and frosted, it's time to dig in. I recommend serving it with a hot cup of coffee or tea, because nothing pairs better with snickerdoodle than caffeine.
If you somehow manage to have leftovers (I don't know how that's possible), be sure to store the cake in an airtight container in the fridge. It'll stay fresh for a few days, but let's be real, it's not going to last that long.
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Snickerdoodle Cake (Gluten Free, Dairy Free, Vegan)
- 8-inch or 9-inch round cake pans
*for the Frosting, see recipe directions, or make a batch of Fluffy Gluten-Free & Vegan Frosting
- Heat oven to 350°F
- Spray 8-inch or 9-inch round cake pans well with nonstick spray.Mix almond (or soy) milk and vinegar, let sit a few minutes until curdled.Sift together flour, sugar, baking soda, cinnamon and salt.Add vegetable oil, milk mixture, and vanilla extract; whisk until batter is smooth.
- Bake about 30 minutes, until cake begins to pull away from sides and toothpick inserted in the center comes out clean. Let sit for a few, invert, and cool on rack.
- Once the cake is fully cooled, cream together non-dairy butter or palm shortening, vanilla, cinnamon and powdered sugar to taste and desired consistency, and frost! Or, use this Fluffy Gluten-Free & Vegan Frosting recipe, and add a touch of cinnamon. Dip a spatula in very hot water for a good smooth effect.
Recipe Entry from Eat Well Event Recipe Contest 2011
Submitted by: Maiah Albi
Photos: Meg van der Kruik
Frequently Asked Questions About Snickerdoodle Cake:
Snickerdoodles are soft, chewy cookies with a vanilla flavor and a cinnamon sugar coating.
Since the late 1800s, cinnamon sugar cookies known as snipdoodles or Snickerdoodles have been popular. They are likely of German or Dutch ancestry and probably come from New England.
According to some food historians, their imaginative name is derived from the German word Schnecke Knödel, which translates as "snail dumpling." Some claim that the word "snicker" originates from either the Germanic word "schnecke" or the Dutch word "snekrad," both of which describe a little, snail-like shape.