This Snickerdoodle Cake is a cinnamon lover’s dream come true. It has two layers of soft cinnamon cake with cinnamon sugar swirls, filled with a cinnamon brown sugar buttercream and broken up vegan snickerdoodle cookies! Best yet, this cake is gluten free, nut free, eggless and can easily be vegan!
This fluffy cake has cinnamon in the batter itself, cinnamon sugar swirls, cinnamon in the brown sugar buttercream and gluten free snickerdoodles broken up inside the cake and on top!
My cinnamon obsessed daughter cannot get enough of this cake! If you’re looking for more cinnamon recipes, check out my Gluten Free Snickerdoodles, my Snickerdoodle Cupcakes, Cinnamon Tea Cake and Cinnamon Swirl Ice Cream.
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Reasons To Love This Cake
- Allergy Friendly- This cake is gluten free, nut free, egg free and can easily be dairy free (vegan).
- Soft & Fluffy- The cake is super soft and delicious.
- Cinnamon- There is cinnamon in 4 different ways in this cake!
Ingredient Notes
For the Cake
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this one because it’s nut safe but it does contain dairy.
- Sugars- You need both granulated and light brown. The granulated will be mixed with the dry and the light brown with the wet.
- Milk of choice- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing.
- Vegetable Oil- This cake uses oil instead of butter/vegan baking sticks.
- Snickerdoodle Cookies- You can use any type you like, including homemade. The ones I use are gluten free, nut free and vegan.
For the Frosting
- Unsalted butter or vegan baking sticks- Use 1 cup softened. Don’t use melted; the buttercream will be too liquidy.
- Light Brown Sugar- Gives us that wonderful flavor.
- Water- This frosting uses water instead of milk.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this Vegan
- Use a gluten free flour that’s free from dairy.
- Only use a non dairy milk of choice.
- Make sure to use vegan baking sticks instead of butter in the frosting.
- Read the label on your snickerdoodle cookies to ensure they’re gluten free, nut free and vegan.
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Snickerdoodle Cake
Here are the step by step instructions to make this cake!
Step 1: Make the Cinnamon Sugar
In a small bowl, whisk together the sugar and cinnamon for the swirl. Set aside.
Step 2: Whisk Together the Dry Ingredients
In a large bowl, whisk together the gluten free flour, granulated sugar, baking powder, baking soda, salt and cinnamon until combined.
Step 3: Stir Together the Wet Ingredients
In a medium bowl, whisk together the milk of choice, light brown sugar, vegetable oil and vanilla.
Step 4: Mix the Wet Ingredients into the Dry.
Slowly pour the wet ingredients into the dry and whisk together. If it gets too thick, switch to a spatula.
Step 5: Scoop Half the Batter
Using an ice cream scoop, place 4 scoops of batter into a parchment lined and greased 8 inch cake pan. Repeat in the second cake pan. Smooth the tops.
Step 6: Sprinkle the Cinnamon Sugar
Sprinkle one tablespoon of the cinnamon sugar mixture all over the top of the batter in one of the pans. Repeat with the other pan.
Step 7: Make Swirls
Using a butter knife, gently swirl the cinnamon sugar all around the batter in each cake pan and then smooth the tops.
Step 8: Scoop the Rest of the Batter
Using the ice cream scoop, place an additional 3 scoops of batter on top of the cinnamon sugar swirled batter in one of the pans.
Repeat with the second pan.
Gently use a butter knife to smooth the tops. You don’t want to see the cinnamon sugar. This step is crucial to making sure your cakes do not collapse.
Step 9: Bake the Cakes
Bake the cakes in the center rack at 350 degrees Fahrenheit for 35 minutes until slightly springy when carefully touched.
Let cool in the cake pans for 10-15 min and then let cool completely on a wire cooling rack.
Step 10: Cut the Tops
Once the cakes have completely cooled, slice thin layers off the top of the cakes so you have nice flat surfaces.
Make the Frosting
Step 1: Cream the Butter, Light Brown Sugar and Cinnamon
In the large bowl of an electric mixer or using a hand held mixer, beat the butter or vegan baking stick, the light brown sugar and cinnamon until smooth and creamy. About 2-3 min.
Step 2: Add in the Vanilla
Add in the vanilla and beat until combined.
Step 3: Add in the Confectioners’ Sugar and Water Half at a Time
Slowly add in half the confectioners' sugar and water and beat until smooth.
Then add in the second half of the confectioners' sugar and water. Beat until combined. It should appear creamy and smooth.
Assemble the Cake
Step 1: Divide the Frosting
Separate the frosting into 3 equal sections.
Step 2: Frost One Layer
Place one layer of cake on a cake plate/stand. Scoop ⅓ of the buttercream (about 1 cup) on top and use an icing spatula to spread it around.
Step 3: Pipe a Ring
Place ⅓ of the frosting in a piping bag. Pipe a ring around the outside edge of the cake. This is to prevent the cookies from falling out.
There will be extra frosting in the piping bag. Save it for the decorating.
Step 4: Add the Snickerdoodle Cookie Chunks
Sprinkle chunks of broken gluten free snickerdoodles on top of the buttercream, in the center of the ring, and gently press to make sure they stick. I used 2 packages of small cookies which equals 4 normal size cookies.
Step 5: Add the Second Cake
Place the second cake bottom (or flat) side up so the top is nice and flat.
Step 6: Frost the Outside of the Cake
Use an icing spatula to frost the top and a thin layer on the sides and use a cake scraper to neaten the frosting up.
You should only use the final ⅓ of your frosting on both the top and sides combined. It’s a semi naked cake.
Decorate the Cake
Step 1: Pipe Swirls
Use the extra frosting in the piping bag to create swirls going all the way around the top rim of the cake.
Step 2: Place the Cookies
Place extra snickerdoodle cookies around the piped swirls and in the center of the cake.
I used about 9 mini cookies around the edge of the cake and about 5 in the center of the cake.
Expert Baking Tips
- Smoothing the Batter- Many gluten free flour batters have a way of staying exactly as they are placed, when baked.If you leave it misshapen, that’s how it will remain when baked. When the batter is in the cake pans, gently smooth the tops with a butter knife.
- Adding The Cinnamon Sugar- Make sure you do NOT add cinnamon sugar to the top of the unbaked cake; only to the middle.If you add it to the top of the batter and don't cover it with additional batter, your cakes will sink as they bake. In addition, you must smooth the batter out after you swirl the cinnamon sugar. If you don't it will cook unevenly and be lumpy.
Recipe FAQs
If the frosting appears too thick, add more water ¼ teaspoon at a time until you get the desired consistency.
If the frosting appears too thin, add more confectioners’ sugar 1 tablespoon at a time until you get the desired consistency.
Most gluten free baked goods are best made the same day, but you can make this cake the night before.
If making the night before, keep the cake in the fridge under a dome or very carefully wrapped in foil.
I have a similar version of this recipe as cupcakes. You can find the recipe for my Snickerdoodle Cupcakes here.
To make the ring to hold the cookies in place in the center of the cake, place the frosting in a zip top bag. Then snip one of the corners off.
To decorate the cake, if you don’t have a piping bag you can use your icing spatula or butter knife or the back of a spoon to make swirls or marks all over.
See my Vegan Vanilla Cake for inspiration.
You will need two 8 inch cake pans
Yes. I use a 1 to 1 gluten free flour so ideally you can. Sadly I cannot test the recipe due to celiac disease, but:
- Use 2 ¼ packed cups of AP flour (378grams)
Storing and freezing
Storing
Since gluten free and eggless baked goods are best the first day, we want to try to keep this snickerdoodle cake as fresh as possible.
Once the cake is cut into, if there is extra, it’s best to cut the entire cake into slices, wrap each slice in foil and store in a zip top bag in the fridge.
This is if you will be eating all the slices the next day.
When ready to eat, let the slices sit on the counter, in the foil for about an hour or until the cake is room temperature and soft.
Or pop each unwrapped slice in the microwave for 5-10 seconds.
Freezing
If not eating all the extra slices the next day, take the slices wrapped in foil and in the zip top bag and freeze them.
You can keep the slices frozen for up to 30 days.
When ready to eat, put the slices in the fridge the night before or leave them out on the counter for 2 hours prior to eating or until the cake is room temperature and soft.
Or pop each room temperature unwrapped slice in the microwave for 5-10 seconds.
Other Cakes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
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📖 Recipe
Snickerdoodle Cake
Ingredients
For the cake:
- 2 ¼ cups gluten free flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 ½ cups milk of choice
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 2 teaspoons pure vanilla extract
For the Cinnamon Sugar Swirl
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
For the filling and top:
- 10-12 regular size snickerdoodle cookies or about 30 mini cookies
For the buttercream:
- 1 cup 2 sticks unsalted butter or vegan baking sticks, softened
- ¾ cup light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 6 cups confectioners’ sugar
- ¼ cup plus 2 tablespoons plus ¼ teaspoon water about 2.7 fluid ounces or 80ml
Instructions
For the cake:
- Preheat the oven to 350 degrees Fahrenheit and grease and line two 8 inch cake pans with parchment paper. Set aside.
- In a small bowl, whisk together the sugar and cinnamon for the swirl. Set aside.
- In a large bowl, whisk together the gluten free flour, granulated sugar, baking powder, baking soda, salt and cinnamon until combined. Set aside.
- In a medium bowl, whisk together the milk of choice, light brown sugar, vegetable oil and vanilla.
- Slowly pour the wet ingredients into the dry and whisk together. If it gets too thick, switch to a spatula.
- Using an ice cream scoop, place 4 scoops of batter into one of the cake pans. Repeat with the second cake pan. Smooth the tops.
- Sprinkle one tablespoon of the cinnamon sugar mixture all over the top of the batter in one of the pans. Repeat with the other pan.
- Using a butter knife, gently swirl the cinnamon sugar all around the batter in each cake pan and then smooth the tops.
- Using an ice cream scoop, place an additional 3 scoops of batter in one of the pans. Repeat with the second pan.
- Gently use a butter knife to smooth the tops. You don’t want to see the cinnamon sugar. This step is crucial to making sure your cakes do not collapse.
- Bake the cakes in the center rack of the oven for 35 minutes until slightly springy when carefully poked.
- Let the cakes cool in the pans for 10-15 min and then let cool on a wire cooling rack.
- Once the cakes have cooled completely, slice thin layers off the top of the cakes so you have nice flat surfaces.
- While the cakes are baking, make the frosting.
For the frosting:
- In a large bowl of an electric mixer or using a hand held mixer, beat the butter or vegan baking stick, the light brown sugar and cinnamon until smooth and creamy. About 2-3 minutes.
- Add in the vanilla and beat until combined.
- Slowly add in half the confectioners’ sugar and half water and beat until smooth.
- Add in the second half of confectioners’ sugar and water and beat until combined, creamy and smooth.
Assembling the cake:
- Separate the frosting into 3 equal sections.
- Place one layer of cake on a cake plate or stand. Scoop ⅓ of the buttercream (about 1 cup) on top and use an icing spatula to spread it around.
- Place ⅓ of the frosting in a piping bag. Pipe a ring around the outside edge of the cake. This is to prevent the cookies from falling out. There will be extra frosting in the piping bag. Save it for decorating.
- Sprinkle chunks of gluten free snickerdoodles on top of the buttercream, in the center of the ring and gently press to make sure they stick. I used two packages of small cookies, which equals 4 normal size cookies.
- Place the second cake bottom (or flat) side up so that the top is nice and flat.
- Use an icing spatula to frost the top and a thin layer on the sides and a cake scraper to neaten up the frosting. You should only use ⅓ of the frosting on both the top and sides combined. This is a semi naked cake.
- Decorating the cake:
- Use extra frosting in the piping bag to create swirls going all the way around the top rim of the cake.
- Place extra snickerdoodle cookies around the piped swirls and also in the center of the cake. I used about 9 mini cookies around the edge and 5 in the center of the cake.
john
What a great cookie cake!
Susanna
Can I use regular flour?
Lee
Hi Susanna! Yes. I use a 1 to 1 gluten free flour so ideally you can. Sadly I cannot test the recipe due to celiac disease, but I would use 2 1/4 packed cups of AP flour (378 grams). Hope that helps!
Jennifer
hi! how much cinnamon and sugar do you recommend for making the cinnamon sugar swirl? I don't see it listed.
Lee
It's fixed now sorry about that! It's 1/2 cup granulated sugar and 2 teaspoons ground cinnamon!