Craving something sweet? This is my recipe for a snickerdoodle cake that’s tender, warmly spiced, and completely gluten-free — and it’s dairy-free and vegan too, so anyone avoiding gluten or animal products can enjoy it guilt-free.
Put on your apron, preheat the oven, and let’s bake a dreamy gluten-free snickerdoodle cake!
What Does a Snickerdoodle Taste Like?
Snickerdoodles have a nostalgic, comforting flavor — mild vanilla notes with a prominent cinnamon-sugar coating. The texture is often crisp at the edges and soft, tender, and slightly chewy inside. Translating that profile into cake gives you the same warm cinnamon aroma and gentle sweetness, but in a featherlight, sliceable form.
Imagine a cake that captures the cookie’s comforting cinnamon and vanilla flavors without the crumbly cookie texture — moist, tender, and dusted with cinnamon-sugar. That combination is what makes snickerdoodle cake irresistible.
This cake is especially satisfying when served warm with a cup of coffee, tea, or a glass of non-dairy milk.
How to Prepare the Snickerdoodle Cake Batter
This recipe is straightforward and forgiving. It uses a simple mix-and-whisk method and yields a light, evenly textured cake when you avoid overmixing.
Start by combining non-dairy milk (almond or soy) with apple cider vinegar and let it sit until it slightly curdles — this mimics buttermilk and helps the cake rise and stay tender. Sift the dry ingredients together, then add the oil, milk mixture, and vanilla. Whisk just until smooth for the best texture.
Cinnamon Frosting — The Perfect Finishing Touch
The cake is delightful on its own, but frosting it with a cinnamon-scented vegan buttercream lifts the snickerdoodle flavor even higher.
To make the frosting, beat non-dairy butter or palm shortening with powdered sugar, vanilla, and a generous pinch of cinnamon until you reach the desired sweetness and spreadable consistency. Adjust cinnamon and sugar to taste. For a silky finish, dip your spatula in very hot water, wipe it dry, and smooth the frosting.
Serving Suggestions and Storing Leftovers
Serve slices with coffee, tea, or non-dairy milk. The cake keeps well in an airtight container in the refrigerator for a few days; bring to room temperature before serving to soften the frosting and refresh the crumb.
Other Gluten-Free Cake Recipes
Gluten Free Devil’s Food Cake with Chocolate Frosting
Rich, moist, and fudgy — a perfect option for chocolate lovers, made gluten-free.
Gluten Free Carrot Cake
A flavorful, one-bowl cake that develops even more depth when made a day ahead.
Gluten-Free Strawberry Buttermilk Cake
A light, fruity cake that’s ideal for warm evenings and casual gatherings.
Gluten-Free Coconut Cake
Light, fluffy, and packed with coconut flavor — a favorite for special occasions.
Chocolate Covered Prune Fudge Cake
A naturally sweet paleo-friendly fudge cake covered in chocolate ganache.
Gluten-Free Angel Food Cake
A simple and airy classic that uses only a few basic ingredients.
Snickerdoodle Cake (Gluten Free, Dairy Free, Vegan)
Maiah Albi
Equipment
-
8-inch or 9-inch round cake pans
Ingredients
- 2 cups white rice flour
- ⅔ cup potato flour
- ⅓ cup tapioca flour
- 1 ½ cup sugar
- 2 ½ teaspoon cinnamon
- 2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup vegetable oil
- 2 cups vanilla almond milk (or vanilla soy milk)
- 1 ½ tablespoon gluten free vanilla extract
- 2 tablespoon apple cider vinegar
For the frosting: see directions below or use a fluffy gluten-free vegan frosting and add a touch of cinnamon.
Instructions
-
Heat oven to 350°F (180°C).
-
Spray 8-inch or 9-inch round cake pans with nonstick spray. Mix almond (or soy) milk and apple cider vinegar; let sit a few minutes until slightly curdled. Sift together the white rice flour, potato flour, tapioca flour, sugar, baking soda, cinnamon, and salt. Add vegetable oil, milk mixture, and vanilla extract; whisk until the batter is smooth. Avoid overmixing.
-
Divide batter between prepared pans and bake about 30 minutes, until the cake begins to pull away from the sides and a toothpick inserted in the center comes out clean. Let cool briefly in the pans, then invert and cool completely on a rack.
-
Once cooled, make the frosting: cream non-dairy butter or palm shortening with powdered sugar, vanilla, and cinnamon to taste and to your desired consistency. Frost the cake, then garnish with turbinado sugar, extra cinnamon, or cinnamon sticks if desired. For a very smooth finish, dip a spatula in hot water, dry it, and use it to smooth the frosting.
Notes
Nutrition
Carbohydrates: 57 g
Protein: 2 g
Fat: 1 g
Sugar: 26 g
Recipe Entry from Eat Well Event Recipe Contest 2011
Submitted by: Maiah Albi
Photos: Meg van der Kruik
Frequently Asked Questions About Snickerdoodle Cake:
Snickerdoodles have a mild vanilla base with a cinnamon-sugar coating that gives them their signature warm, sweet-spicy flavor.
Snickerdoodles have been popular since the late 1800s with likely connections to German or Dutch baking traditions, and they became widely known in New England.
The whimsical name may come from German or Dutch words describing a snail-like shape or a similar pastry name; food historians point to several possible linguistic roots.