Delicious Cinnamon Cake Recipe (Eggless)
Are you craving something delicious and sweet? Look no further than this amazing cinnamon cake recipe! It’s eggless, so it’s perfect for those who don’t eat eggs or for those who don't have any eggs around. This cinnamon cake has a moist, fluffy texture with a hint of crunchy sweetness from the cinnamon. It’s perfect for any occasion, whether you’re serving it for a special dinner or just indulging in a sweet treat. Plus, it’s a breeze to make, so you don’t have to spend hours in the kitchen.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional)
Instructions
Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. In a separate bowl, whisk together the milk, oil, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the walnuts, if desired. Pour the batter into the prepared pan and spread evenly.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Serve the cake warm or at room temperature. Top with your favorite icing or glaze and sprinkle with cinnamon sugar, if desired.
Nutrition
This cinnamon cake is a delicious, indulgent treat that’s surprisingly low in calories. Each 1-inch slice contains approximately 165 calories, 7 grams of fat, and 21 grams of carbohydrates. It’s also a good source of protein, with 3 grams per serving, and it contains a small amount of dietary fiber. Enjoy this cake as a guilt-free treat!
Tips
This eggless cinnamon cake is incredibly versatile. You can add different spices, like nutmeg or allspice, for extra flavor. You can also add different mix-ins, like chocolate chips or dried fruit. Have fun experimenting with different flavors and textures!
If you don’t have a 9-inch cake pan, you can use an 8-inch or a 10-inch pan. Just adjust the baking time accordingly.
For a vegan version, use a plant-based milk and vegetable oil in place of the milk and oil called for in the recipe. You can also use a flax egg in place of a regular egg.
This cake is best eaten the day it’s made, but it can be stored in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months.
This eggless cinnamon cake is sure to be a hit with everyone in your family. It’s a delicious and easy-to-make treat that’s perfect for any occasion. Enjoy!
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