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–+ servings
snickerdoodle snack cake on the plate
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5 from 1 vote

Snickerdoodle Snack Cake (Eggless)

By: Jigna
This Snickerdoodle Snack Cake is buttery, moist, tender, and loaded with chocolate chips. The recipe is simple, but it makes a delicious cake with a crunchy cinnamon sugar top!
Prep Time: 10 minutes
Cook Time: 32 minutes
Total Time: 42 minutes
Servings: 16
Course: Dessert, Snack
Cuisine: American, World
Diet: Eggless, Vegetarian

Ingredients
  

For Cinnamon Sugar

  • 2 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon

For the Cake

  • 1¾ cups (210g) all-purpose flour
  • 1½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (120g) semi-sweet chocolate chips
  • 6 tablespoon (85g) unsalted butter, melted
  • ¾ cup (180g) sour cream
  • ¾ cup (150g) granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) milk

Instructions
 

  • To prepare cinnamon sugar, mix ground cinnamon and 2 tablespoon sugar in a small bowl and set aside.
  • Preheat the oven to 350°F (180°C). Grease an 8x8-inch square cake pan with non-stick oil spray and line it with parchment paper. Lightly grease the parchment paper as well.
  • Whisk flour, baking powder, baking soda, and salt in a medium mixing bowl.
  • Add chocolate chips to the flour mixture and mix well. Set aside.
  • Combine the melted butter, sugar, sour cream, and vanilla in a large mixing bowl. Whisk until well combined.
  • Add flour mixture and milk alternatively to the wet mixture and mix until just combined. Do not overmix.
  • Pour the batter into the prepared pan, spread evenly, and smooth the top. Sprinkle the cinnamon sugar evenly on the top.
  • Bake the cake for 28-34 minutes or until a cake tester inserted in the center comes out clean. The baking time may vary, more or less, depending on the oven, so keep an eye on the oven while baking.
  • Remove the cake from the oven, place the pan on the cooling rack, and let the cake cool completely in the pan before removing and slicing.

Storing Suggestions

  • Once the Eggless Snickerdoodle Snack Cake has cooled completely, serve it immediately or store it tightly covered at room temperature for 3 days.
  • The leftover cake, tightly covered, can be refrigerated for up to a week.

Notes

  1. Measuring the Ingredients: Use a kitchen scale to measure the ingredients for the best results.
  2. Sour Cream: Sour cream makes the cake extra tender and moist and gives it a creamy texture. You can use plain yogurt instead of sour cream, but for the rich, moist, creamy texture, use only a full-fat variety.
  3. Milk: You can use whole milk or 2% fat milk. Do not use fat-free or skimmed milk.
  4. Batter: Do not overmix the batter to get a soft, tender Snickerdoodle Snack Cake.
  5. Baking Pan: Instead of an 8x8-inch square pan, you can bake the cake using a 9-inch round baking pan.

Nutrition (Approximate Values)

Calories : 188kcalCarbohydrates : 25gProtein : 2gFat : 9gSaturated Fat : 5gPolyunsaturated Fat : 0.4gMonounsaturated Fat : 2gTrans Fat : 0.2gCholesterol : 19mgSodium : 138mgPotassium : 73mgFiber : 1gSugar : 14gVitamin A : 214IUVitamin C : 0.1mgCalcium : 51mgIron : 1mg
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