Snickerdoodle Cake

Posted by on Jan 17, 2013 in Sweet Tooth | 0 comments

Snickerdoodle Cake
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Adapted from Martha Stewart’s Recipe

3/4 cup unbleached all-purpose flour
3/4 cup whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons cinnamon
1/2 cup grapeseed oil
1/2 cup sugar
2 tbsp Stevia
2 eggs or egg substitute
1 teaspoon vanilla
3/4 cup soymilk or regular milk

Preheat the oven to 350 F. Grease a 9×9 inch pan.
Sift together the flour, baking powder, salt, and cinnamon.
Using a mixer, blend the oil and sugar. Beat in the eggs one at a time, then beat in the vanilla.
Add 1/3 of the flour mixture, and mix gently until combined.
Stir in half the milk.
Repeat with remaining flour mixture and milk, ending with the flour mixture.
Pour into greased pan.
Bake for 25 minutes, or until a toothpick inserted in the middle comes out clean.
Cool in the pan for 5 minutes.
Enjoy on it’s own or with a healthy or non healthy topping!

Let’s Talk Nutrition:

•Regulates blood sugar
•Reduces LDL cholesterol levels
•Anti- inflammatory
•Contains fiber, calcium, iron and manganese


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