Snickerdoodle Cake (Gluten Free, Dairy Free, Vegan)
In the mood for something sweet? Today, I'm sharing my recipe for the greatest snickerdoodle cake you'll ever eat!
Servings: 12 servings
Calories: 249kcal
Equipment
- 8-inch or 9-inch round cake pans
Ingredients
- 2 cups white rice flour
- ⅔ cup potato flour
- ⅓ cup tapioca flour
- 1 ½ cup sugar
- 2 ½ teaspoon cinnamon
- 2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup vegetable oil
- 2 cups vanilla almond milk (or vanilla soy milk)
- 1 ½ tablespoon gluten free vanilla extract
- 2 tablespoon apple cider vinegar
*for the Frosting, see recipe directions, or make a batch of Fluffy Gluten-Free & Vegan Frosting
Instructions
- 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.
Notes
Garnish with Turbinado sugar, cinnamon and/or cinnamon sticks.
Nutrition
Calories: 249kcal | Carbohydrates: 57g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 436mg | Potassium: 116mg | Fiber: 2g | Sugar: 26g | Vitamin A: 1IU | Vitamin C: 0.4mg | Calcium: 63mg | Iron: 0.3mg