Snickerdoodle Crazy Cake (No Eggs, No Milk, No Butter!)
The EASIEST Snickerdoodle Cake made with no eggs, no milk and no butter! Also known as Crazy Cake, Wacky Cake and Depression Cake, this super moist cake is budget friendly, made with ingredients right from the pantry. You won't believe how delicious this cake is! No Bowls, No Mixers, Dairy Free, Vegan. 45 minute cake! The Original Viral Recipe from Sweet Little Bluebird.
Preheat oven to 350 degrees F. Spray an 8"x 8" baking dish with non-stick cooking spray.
Mix dry ingredients (flour, sugar, brown sugar, cinnamon, baking soda, cream of tartar and salt) in prepared baking dish until well blended.
Make 3 depressions in dry ingredients – two small, one larger. Add the vinegar in one depression, vanilla in the other, and the vegetable oil in the third larger depression. Pour water over all. Mix well until smooth. *I use a fork to mix.
Bake on the middle rack of the oven for approximately 35 minutes.
While the cake is baking, mix the cinnamon and sugar for the topping.
Check center of cake with a toothpick to make sure it comes out clean. While the cake is still warm fresh out of the oven, sprinkle cinnamon sugar evenly over top. Allow to cool.
Notes
*Cream of tartar is not necessary if you do not have it on hand. Cream of tartar is used to give the distinctive tang taste in Snickerdoodle cookies, not as a leavening agent. You still get all the cinnamon and sugar flavor if you leave cream of tartar out.
Make sure your baking soda and vinegar are fresh - they are what make the cake rise.
You can top the cake with warm caramel sauce and a scoop of vanilla ice cream.
The cake does not need to be kept refrigerated if it’s not frosted. Cover and it will last 3 days. If it is frosted, it will need to be kept refrigerated. Cover and refrigerate for up to 6 days.
If you don’t want to mix this in the baking dish, you can combine all the ingredients in a bowl, then pour the batter into a greased 8-inch square baking dish.