Eggless Cinnamon cake or cupcakes

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

Ingredients

190 ml cake flour

1/2 tsp baking soda (bicarbonate soda)

pinch salt

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)

Directions

1. Preheat the oven to 180° C
2. Combine all the dry ingredients
3. Mix all the liquid ingredients in a separate bowl.
4. Add liquid to dry ingredients, stir gently until mixture is smooth and without lumps
5. Pour into cake pan (I line the base of the cake pan with baking paper)
6. Bake in the preheated oven for 25 mins
7. 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.