Snickerdoodle Cake

This easy snickerdoodle cake is a fluffy cinnamon cake topped with a simple cream cheese frosting! No eggs, no milk, and no butter needed, and ready in just 25 minutes!

Course Dessert

Cuisine American

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings Slices

Calories 275kcal

Author Arman

Ingredients

4 1/2 cups all purpose flour use gluten free, if needed * See notes
1 1/2 cups white sugar
1 1/2 cups brown sugar
2 tablespoon cinnamon
1 tablespoon baking soda
1 1/2 teaspoon cream of tartar
1/2 teaspoon salt
3/4 cup + 3 tablespoons oil canola, vegetable, or any neutral flavored oil
1 tablespoon vanilla extract
1 tablespoon vinegar white or apple cider vinegar
3 cups unsweetened almond milk or any milk of choice
2 cups cream cheese frosting ** See notes

Instructions

Preheat the oven to 180C/350F. Grease 3 8-inch cake pans and set aside.
In a large mixing bowl, add your dry ingredients and mix well. Next, add your wet ingredients and mix until combined and smooth.
Distribute the cake batter amongst the three cake pans. Bake the cakes for 25-27 minutes, or until a skewer comes out mostly clean.
Let the cakes cool in the pans completely, before frosting in between each one and covering with extra frosting on top and on the sides. Refrigerate the cake for 30 minutes so the frosting can stick to the cake and firm up.

Notes

TO STORE: Leftover cake should be stored in the refrigerator, covered, for up to 2 weeks. Let the cake sit at room temperature for 30 minutes, before enjoying it.

TO FREEZE: Place cake in a freezer friendly container and store in the freezer for up to 6 months. Let it thaw overnight in the refrigerator.

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