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Snickerdoodle Crazy Cake

A charming, fuss-free twist on the classic snickerdoodle flavor, this single-pan cake is made without eggs, milk, or butter, using pantry staples to create a moist, cinnamon-kissed chocolate cake.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 9 slices
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
Wet Ingredients
  • 1/3 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 tbsp vinegar
  • 1 cup water Room-temperature water is preferred.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
  2. In the pan, combine the flour, sugar, cocoa powder, baking soda, baking powder, salt, and cinnamon. Mix well.
  3. Make three wells in the dry mixture. In one well, pour the vegetable oil; in the second, add the vanilla; and in the third well, add the vinegar.
  4. Pour the water over the entire mixture and mix well with a fork until smooth.
Baking
  1. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let it cool before serving.

Notes

For a warm serving, heat the cake briefly in the microwave (8–12 seconds). Dust with powdered sugar and cinnamon for a snickerdoodle finish or top with dairy-free whipped cream, vegan vanilla ice cream, or a drizzle of caramel/chocolate.