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Cinnamon Eggless Cake

This cinnamon eggless cake is soft, warmly spiced, and wonderfully easy to make. It bakes up tender without eggs and fills the kitchen with bakery-level confidence.
Print Recipe
Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 288 kcal

Equipment

  • Mixing bowl
  • whisk
  • Spatula,
  • 8x8 Baking Pan
  • Cooling rack
  • Freezer
  • knife
  • Measuring cups
  • oven

Ingredients
  

Cake Batter

  • 2 cups all purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup butter melted
  • 1 cup milk
  • 1/2 cup yogurt or sour cream
  • 2 tsp vanilla
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon

Cinnamon Swirl

  • 1/3 cup brown sugar
  • 1 tsp cinnamon
  • 2 tbsp melted butter

Instructions
 

  • Preheat oven to 350°F. Grease and line an 8x8 pan with parchment.
  • Whisk flour, baking powder, baking soda, salt, and cinnamon together in a bowl.
  • Whisk sugar, melted butter, milk, yogurt, and vanilla until smooth.
  • Fold dry ingredients into wet mixture just until combined. Batter should be thick and creamy.
  • Mix brown sugar, cinnamon, and melted butter into a loose swirl paste.
  • Spread half the batter in pan. Add swirl mixture. Top with remaining batter and lightly swirl.
  • Bake 35 to 38 minutes until golden and center springs back lightly.
  • Cool 15 minutes before slicing. Serve warm or room temperature.

Notes

For softer texture, avoid overmixing and remove when center is just set. For crispier edges, bake a few extra minutes. Freeze wrapped slices up to two months. Chill before slicing for cleaner swirls. Add nuts, raisins, or chocolate chips for flavor changes. Store covered two days room temperature or five days chilled.
Keyword Bristle Cookie, Cinnamon Eggless Cake, Ice Cream Cookie, Spice Cake