This All The Spices Snack Cake is egg-free, super moist, soft, fluffy, and full of warm flavors! It is topped with vanilla sugar glaze and is perfect to bake for fall and winter.
Making this Eggless All The Spices Snack Cake is easy and quick, requiring only a few ingredients! It is perfect for snacking with a cup of tea or coffee, brunch, or a small dessert after a meal.
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Moist All The Spices Snack Cake
I love making snack cakes or 8-inch square cakes for a quick treat. They are quick to make, and I can top the cake with any frosting I prefer. Sometimes, to keep it simple and light, I sprinkle some icing sugar to make it presentable.
This All The Spice Snack Cake is one of them! The mix of spices gives it warm flavors. I topped the cake with a simple vanilla glaze so the spices would not overpower the cake.
The oil-based cake is super moist and has a soft and tender texture. Because of the oil, it will stay moist even after refrigeration.
Buttermilk makes the cake fluffy and adds a slight but pleasant tang. You can use store-bought buttermilk or make a buttermilk substitute at home.
An electric mixer is not needed to make the batter for this All The Spice Snack Cake. The cake is eggless, but there is no need for egg replacements.
Why You Will Love This Snack Cake
- This All The Spices Snack Cake is moist, soft, and fluffy.
- It is full of warm flavors from the mix of spices.
- The cake is easy and quick to make with a few ingredients.
- You can add your choice of spices, and feel free to top the cake with your favorite icing.
- It is an eggless cake; there is no need for an electric mixer or egg replacers.
- The cake is perfect for a snack or dessert, especially during fall and winter.
Ingredients and Notes
- All-Purpose Flour: I used unbleached all-purpose flour and recommend the same. It is essential to measure the flour correctly. Use the kitchen scale for the best results.
- Baking Powder: This leavening agent is essential for the cake. Do not use baking soda instead of baking powder.
- Salt: It adds a pleasant contrast to the sweetness.
- Mixed Spices: I added ground spices: cinnamon, ginger, cardamom, nutmeg, and cloves. You can add more or fewer spices if you prefer.
- Oil: I used sunflower oil, but any neutral-flavored oil can be used.
- Brown Sugar: Dark brown sugar makes the cake moist and adds a hint of molasses. It also pairs well with the spices.
- Buttermilk: You can use store-bought buttermilk or make a buttermilk substitute at home. For the buttermilk substitute, add one tablespoon of white vinegar to milk and let it stand for 5 minutes.
- Vanilla: Use pure vanilla extract for the best flavors.
- Vanilla Glaze: To make the glaze, we require icing sugar, milk, a pinch of salt, and vanilla bean paste or extract.
How To Make All The Spices Snack Cake
Baking The Cake
- Preheat the oven to 350°F (180°C).
- Butter or coat an 8-inch square baking pan with nonstick spray and line it with parchment paper.
- In a medium bowl, whisk the flour, baking powder, salt, and ground spices until well combined.
- Add oil, sugar, vanilla, and buttermilk in a large bowl and mix until everything is well combined.
- Add the flour mixture to the wet and mix until everything is combined and the batter is smooth.
- Do not overmix.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake the cake for 25-30 minutes or until a cake tester inserted in the center comes out clean.
- Remove the cake pan and transfer it to a cooling rack.
- Let the cake cool completely before removing it from the pan.
Glazing The Cake
- Combine the icing sugar, one tablespoon of milk, vanilla, and salt in a bowl and whisk until smooth.
- The glaze should be thick but pourable.
- Add more milk, one teaspoon at a time, to adjust the consistency.
- Once the cake is cooled completely, carefully remove it from the pan.
- Pour the glaze over the cooled cake and let it set for 20 minutes before slicing the cake.
Storing Suggestions
Store the cake at room temperature for 3 days or refrigerate for up to 5 days.
Baking Tips For All The Spices Snack Cake
Measuring: I highly recommend using a kitchen scale to measure the ingredients for the best results.
Brown Sugar: I highly recommend using brown sugar for extra moisture. It also pairs well with spices. However, if you do not have brown sugar, you can replace it with light brown or white sugar.
Oil: I used sunflower oil, but any neutral-flavored oil will work.
Buttermilk: You can use store-bought buttermilk or a homemade buttermilk substitute. To make the buttermilk substitute, mix one tablespoon of white vinegar with the milk, stir well, and let it stand for five minutes.
Do Not Overmix: Do not overmix the batter for a soft, tender cake.
Baking: Every oven is different, so keep an eye on the cake while baking. Overbaking may dry the cake, and underbaking may cause it to sink.
More Easy Snacking Cakes
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All The Spices Snack Cake (Eggless)
Ingredients
For the Cake
- 1½ cups (180g) all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 6 tablespoon (90ml) oil (any neutral-flavored)
- ¾ cup (150g) dark brown sugar
- 1 teaspoon vanilla
- 1 cup + 2 tablespoon (270ml) buttermilk
For the Vanilla Glaze
- 1 cup (110g) icing sugar
- 1-2 tablespoon milk
- ¼ teaspoon vanilla bean paste or extract
- A pinch of salt
Instructions
Baking the Cake
- Preheat the oven to 350°F (180°C). Butter or coat an 8-inch square baking pan with nonstick spray and line with a parchment paper.
- In a medium bowl, whisk the flour, baking powder, salt, and ground spices until well combined.
- Add oil, sugar, vanilla, and buttermilk in a large bowl and mix until everything is well combined.
- Add flour mixture to the wet and mix until everything is combined and the batter is smooth. Do not overmix.
- Pour the batter into the prepared baking pan and spread evenly. Bake the cake for 25-30 minutes or until a cake tester inserted in the center comes out clean.
- Remove the cake pan and transfer it to a cooling rack. Let the cake cool completely before removing it from the pan.
Glazing The Cake
- Combine the icing sugar, one tablespoon of milk, vanilla, and salt in a bowl and whisk until smooth. The glaze should be thick but pourable. Add more milk, one teaspoon at a time, to adjust the consistency.
- Pour the glaze over the cooled cake and let it set for 20 minutes before slicing the cake.
Storing Suggestions
- Store the cake at room temperature for 3 days or refrigerate for up to 5 days.
Notes
- Measuring: I highly recommend using a kitchen scale to measure the ingredients for the best results.
- Brown Sugar: I highly recommend using brown sugar for extra moisture. It also pairs well with spices. However, if you do not have brown sugar, you can replace it with light brown or white sugar.
- Oil: I used sunflower oil, but any neutral-flavored oil will work.
- Buttermilk: You can use store-bought buttermilk or a homemade buttermilk substitute. To make the buttermilk substitute, mix one tablespoon of white vinegar with the milk, stir well, and let it stand for five minutes.
- Do Not Overmix: Do not overmix the batter for a soft, tender cake.
- Baking: Every oven is different, so keep an eye on the cake while baking. Overbaking may dry the cake, and underbaking may cause it to sink.
- Sugar Glaze: I like to top the cake with a simple vanilla sugar glaze. However, you can top the cake with your favorite frosting or enjoy the cake without any frosting.
Thanks for coming! Let me know what you think.