Cinnamon Depression Cake (Print version)
A tender Cinnamon Depression Cake made without eggs, milk, or butter, finished with a simple cinnamon sugar crust.
# Ingredients:
For the cake
01 -
1 1/2 cups (190 g) all-purpose flour
02 -
1 cup (200 g) granulated sugar
03 -
1 teaspoon baking soda
04 -
1 teaspoon ground cinnamon
05 -
1/2 teaspoon fine salt
06 -
1 cup (240 ml) water
07 -
1/4 cup (60 ml) vegetable oil or canola oil
08 -
1 tablespoon white vinegar or apple cider vinegar
09 -
1 teaspoon vanilla extract
For the cinnamon sugar top
10 -
2 tablespoons granulated sugar
11 -
1 teaspoon ground cinnamon
# Instructions:
01 -
Heat the oven to 350°F (175°C). Lightly grease an 8-inch square baking pan.
02 -
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt until evenly combined.
03 -
Add the water, oil, vinegar, and vanilla. Stir just until the batter is smooth and no dry flour remains. Do not overmix.
04 -
Pour the batter into the prepared pan and spread it evenly into the corners.
05 -
Mix the 2 tablespoons sugar with 1 teaspoon cinnamon. Sprinkle evenly over the batter.
06 -
Bake for 30-35 minutes, until the center springs back lightly and a toothpick inserted in the middle comes out with moist crumbs but no wet batter.
07 -
Cool in the pan for at least 20 minutes before slicing into squares. Serve warm or at room temperature.
# Good to know:
01 -
Bake the cake soon after mixing so the vinegar and baking soda reaction gives the best lift.
02 -
The cake is naturally egg-free and dairy-free when made as written.
03 -
Store covered at room temperature for up to 3 days.