All The Spices Snack Cake (Eggless)
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.
Servings: 16
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.
Nutrition (Approximate Values)
Calories : 164kcalCarbohydrates : 26gProtein : 2gFat : 6gSaturated Fat : 1gPolyunsaturated Fat : 2gMonounsaturated Fat : 4gTrans Fat : 0.02gCholesterol : 2mgSodium : 134mgPotassium : 52mgFiber : 0.4gSugar : 17gVitamin A : 30IUVitamin C : 0.02mgCalcium : 54mgIron : 1mg
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