Snickerdoodle Cake

Snickerdoodles are my favorite cookie. I fondly remember making my Gramps some delicious snickerdoodles to share with him with his afternoon coffee. I wanted to recreate the cookie into a delicious cupcake. This would easily work with a cupcake but it looks so fresh and pretty as a single layer cake too! Makes 8-10 servings

Snickerdoodle Cake

1 1/2 cup all purpose flour blend (paleo, gluten free, etc)
1/2 cup honey
1 tsp baking powder
1 tsp cream of tartar
1 tbsp ground cinnamon
2/3 cup almond milk (or cow, coconut, rice, etc)
1/4 cup coconut oil, melted
1 egg
1 tsp vanilla
In a mixing bowl, cream together coconut oil and honey. Add in egg and vanilla. Slowly add in flour, baking powder, cream of tartar and cinnamon. Mix in almond milk. Pour batter into a greased cake pan. Bake at 350F for about 30 minutes or until cooked through. Let cake cool completely. Spread a layer of frosting over top and sprinkle with raw sugar and cinnamon if desired.

Caramel Frosting
1 Tbsp coconut oil, melted
1 tsp vanilla
1 can coconut milk (just thick cream)
1 cup powdered coconut sugar
In a mixing bowl using the whisk attachment, beat together coconut oil, vanilla and coconut cream until smooth. slowly add in powdered coconut sugar until smooth and whipped (beat about 1 minute on medium-high speed).

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