3-year-old Acacia can have very specific ideas about what she wants, it’s not often that I manage to pull off what she has in mind. Yesterday she nagged and nagged to make a cake but the list of requirements needed some thought. She did not want cup cakes, it had to be 1 round cake, it had to have cinnamon, no eggs (because her brother Fjord is allergic to eggs) and it had to have a dark colour but not chocolate. I used the Rainbow cup cakes recipe as a base and adapted from there, the cake turned out so well that she had 2 slices after lunch and Fjord said that he wants this as his birthday cake.
I used a 19cm round cake tin and the cake was quite thin but not too thin, that suited my children perfectly as they love a good icing to cake ratio, doubled up it would make a great layer cake, or a taller cake in a slightly larger tin but if doing it as 1 cake in a larger tin you may need to fiddle with the baking time. The texture and taste are lovely. If made as cup cakes bake for 15 – 20 mins.
Eggless / Egg free Cinnamon Cake
190 ml cake flour
1/2 tsp baking soda (bicarbonate soda)
3.5 ml cinnamon
1/2 cup sugar
1/4 cup (60 ml) vegetable oil
1/2 cup water
1 tsp vanilla essence
1 tsp red wine vinegar (you can use white vinegar but Acacia wanted the dark colour)
- Preheat the oven to 180° C
- Combine all the dry ingredients
- Mix all the liquid ingredients in a separate bowl.
- Add liquid to dry ingredients, stir gently until mixture is smooth and without lumps
- Pour into cake pan (I line the base of the cake pan with baking paper)
- Bake in the preheated oven for 25 mins
- Remove from the oven and cool, ice with an icing of your choice, I fancy that if not making this for children a coffee butter icing would be lovely.
I often have left over icing which I freeze which explains the pink and purple combo.