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Vegan Gluten-Free Snickerdoodle Cake
Dessert

Vegan Gluten-Free Snickerdoodle Cake

55 minServes 10Nutri-Score D€€
from @thebigmansworld2 imports0 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • gluten-free flour blend (sifted)Grains250 g
  • almond flourNuts & seeds60 g
  • baking powderPantry12 g
  • baking sodaPantry3 g
  • saltSpices3 g
  • ground cinnamonSpices8 g
  • ground nutmegSpices1 g
  • granulated sugarPantry180 g
  • brown sugar (packed)Pantry60 g
  • unsweetened plant milk (room temperature)Beverages240 ml
  • neutral oilPantry90 ml
  • apple cider vinegarPantry15 ml
  • vanilla extractPantry10 ml
  • cinnamon sugar (for sprinkling)Pantry30 g

per serving

Nutrition

235kcal

Carbs
33 g
Proteins
2 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Whisk
  • Cake pan
  • Oven
  • Cooling rack

step by step

Method

  1. Preheat and prepare the pan

    • Preheat the oven to 180 °C.
    • Grease a cake pan and line the base with baking paper.
    Step 1

  2. Mix the dry ingredients

    • Whisk the gluten-free flour, almond flour, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl.
    • Stir in the granulated sugar and brown sugar until evenly combined.
    Step 2

  3. Mix the wet ingredients

    • In a second bowl, whisk the plant milk, oil, apple cider vinegar and vanilla extract.
    • Let the mixture sit briefly so the vinegar activates the baking soda.
    Step 3

  4. Make the batter

    • Pour the wet mixture into the dry ingredients.
    • Whisk gently until just smooth, without overmixing.
    Step 4

  5. Bake the cake

    • Pour the batter into the prepared pan and smooth the top.
    • Sprinkle the cinnamon sugar evenly over the surface.
    • Bake until a skewer inserted in the centre comes out clean.
    Step 5

  6. Cool and serve

    • Let the cake cool in the pan for a few minutes, then transfer to a cooling rack.
    • Slice once fully cooled.
    Step 6
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