Cozy Cinnamon Snacking Cake (Egg-Free)
This is the definition of a happy accident. I’ve played around with a glazed cinnamon cake for a while, but was moving too fast when I made it once and forgot to add the egg. And I LOVED IT.
So while the other was a true dessert, this delicious cozy cinnamon snacking cake was born. It’s a little denser, with a nice little crumble to it, and it’s perfect with a cup of tea on a Tuesday afternoon work break!
One thing I will note, you definitely want to use a traditional round or bubbled bundt cake pan…not one of those really angular or pointy (or intricately shaped) ones. I’m not sure why, but I tried it and it was way too hard and dry.
How to make an easy egg-free cinnamon cake
The recipe at the end of the post has detailed instructions, so I’ll just hit the highlights here. Preheat oven to 350 F. Generously grease a 10-inch bundt pan. You want the normal round or bubbled bundt, not something with sharp edges or special shapes.
In the bowl of your stand mixer, beat together the sugar, butter, oil, and vanilla until well-blended. Add the dry ingredients and milk in two alternating additions. Mix gently just combined. Don’t overmix. The batter will be quite thick.
Scoop the batter in the prepared pan and smooth it out evenly.
Bake for 35-50 minutes, or until a toothpick inserted into the center comes out clean. The reason the range of time is fairly broad is that it will depend on the size and depth of your bundt pan. Try to avoid opening the oven until at least past the 30-minute mark, or your cake will fall too early.
Remove cake from oven. It will sink a bit at this point, that’s totally normal. Let it cook and then turn the cake out onto a wire rack set to serve.
I am beyond OBSESSED with this cake. It will definitely be a fall season staple!
Other snacking cakes you’ll love:
- Chocolate Pear Cake
- Caramelized Apple Snack Cake
- Roasted Apricot Olive Oil Cake with a Hint of Rosemary
- Easy Cranberry Snack Cake (a.k.a. My Platonic Ideal for a Cake)
- Sweet Corn Cake with Tart Lemon Glaze
- Yogurt & Honey Olive Oil Cake with Fresh Lemon & Thyme
- Moist, Bittersweet Dark Chocolate Loaf Cake
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Cozy Cinnamon Snacking Cake (Egg-Free)
Equipment
Ingredients
- 1/3 cup unsalted butter softened
- 1/4 cup of oil e.g. avocado or olive
- 1 1/3 cups of granulated sugar
- 2 teaspoons of vanilla
- 2 cups of all-purpose flour
- 1 tablespoon of baking powder
- 2 tablespoons of cinnamon
- 3/4 teaspoon of sea salt
- 2/3 cup whole milk
Instructions
- Preheat oven to 350 F. Generously grease a 10-inch bundt pan. You want the normal round or bubbled bundt, not something with sharp edges or special shapes.
- In the bowl of your stand mixer, beat together the sugar, butter, oil, and vanilla until well-blended.
- Add half the flour along with the baking powder, cinnamon, and salt and half the milk. Mix gently until it’s starting to combine well.
- Then add the vanilla, the rest of the flour, and the rest of the milk, mixing until just combined. Don’t overmix. The batter will be quite thick.
- Scoop the batter in the prepared pan and smooth it out evenly. Bake for 35-50 minutes, or until a toothpick inserted into the center comes out clean. The reason the range of time is fairly broad is that it will depend on the size and depth of your bundt pan. Try to avoid opening the oven until at least past the 30-minute mark, or your cake will fall too early.
- Remove cake from oven. It will sink a bit at this point, that’s totally normal. Let it cook and then turn the cake out onto a wire rack set to serve.
