Description
Cinnamon Crazy Cake is a moist, spiced chocolate cake made without eggs or dairy, using vinegar and baking soda to create a light texture. This easy-to-make cake is rich in warm cinnamon and spices and topped with a creamy vanilla cream cheese frosting, perfect for gatherings or a comforting dessert.
Ingredients
Scale
Cake
- 2 1/2 cups flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ginger
- 1/2 cup canola oil
- 1/2 tablespoon distilled white vinegar
- 1 1/2 teaspoon vanilla extract
- 1 1/2 cups cold water
Frosting
- 8 ounce package cream cheese (softened)
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Instructions
- Prepare the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, ground cloves, and ginger until well combined. This ensures the spices and leavening agents are evenly distributed for consistent flavor and texture.
- Add wet ingredients: Make three small wells in the dry mixture and pour the canola oil, distilled white vinegar, and vanilla extract into each well respectively. Then pour the cold water over the entire mixture. Stir gently until the batter is smooth and all ingredients are incorporated, being careful not to overmix.
- Bake the cake: Pour the batter into a greased or parchment-lined 9×13-inch baking pan. Bake in a preheated oven at 350°F (175°C) for about 25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool completely before frosting.
- Prepare the frosting: In a medium bowl, beat the softened cream cheese and vanilla extract together until smooth. Gradually add the powdered sugar and continue to beat until the frosting is creamy and spreadable.
- Frost the cake: Once the cake has completely cooled, spread the cream cheese frosting evenly over the top using a spatula. Slice and serve to enjoy this flavorful cinnamon spiced cake.
Notes
- This cake is egg-free and dairy-free in the batter, suitable for those with certain allergies or dietary restrictions.
- Be sure the cream cheese is fully softened before frosting to achieve a smooth texture.
- For added texture, sprinkle chopped nuts or cinnamon sugar on top after frosting, if desired.
- Store leftover cake covered in the refrigerator for up to 4 days.
- The cake can also be made in round pans for layered presentation.
