Snickerdoodle Loaf

Don’t you just love a bake sale? Obviously, I love to contribute, but I also find it so much fun to see (and sample :-)) what other bakers bring. Unfortunately, frequently, I’m the only one who shares something vegan, and am left out in the cold :-(… This is what makes April special. Bakers around the globe, come together for the World Wide Vegan Bake Sale, baking vegan goodies, setting up tables, and donating the proceeds to their favorite charities… How awesome is that?

 

Snickerdoodle Loaf | The Misfit Baker

 

In my neck of the woods, Liberation BC held a bake sale with the earnings going to Hearts On Noses Pig Sanctuary. Eat a cookie, help a piggie :-) I honestly can’t think of a better reason to bake, so I whipped up some Chocolate Chip Cookie Bars and this insanely delicious Snickerdoodle Loaf. If the money weren’t going to the piggies, I may have hoarded the whole loaf for myself!

 

What are your favorite bake sale goodies?

 

Snickerdoodle Loaf | The Misfit Baker

 

Snickerdoodle Loaf

2 cups All-Purpose Flour

1/4 cup Cornstarch

3 tsp Baking Powder

1/2 cup Margarine

1 1/4 cup Sugar

3/4 cup Plain Non-Dairy Yogurt (I used almond)

1 tsp Vanilla Extract

1 tsp Apple Cider Vinegar

3/4 cup Unsweetened Non-Dairy Milk (I used almond)

4 tbsp Sugar

4 tsp Cinnamon

 

Preheat oven to 35o°F. Grease and flour a 9-inch loaf pan (or line with parchment, as I did).

Stir together the flour, cornstarch, and baking powder. Set aside.

Beat together the margarine and  1 1/4 cups of sugar on medium high for about 1 minute. Add the yogurt, vanilla, and vinegar, and beat for another 2 minutes. In two or three additions, add the flour mixture, alternating with the milk. After each addition, beat until smooth.

Stir together the cinnamon and 4 tablespoons of sugar. Set aside.

Pour 1/3 of the batter into the loaf pan, level the surface, and sprinkle 1 tablespoon of the cinnamon mixture over the top. Repeat once. Pour the remaining batter over the top, level the surface, and (using a butter knife) swirl the cinnamon and batter layers (be careful not to over-mix). Sprinkle the top with the remaining cinnamon mixture.

Bake for 50 – 55 minutes, until an inserted toothpick comes out clean.

Allow to cool in the pan for 10 minutes before transferring to a cooling rack. When completely cool, wrap tightly and store overnight in the refrigerator before slicing.

 

 

41 thoughts on “Snickerdoodle Loaf

    • I had wanted to keep this nut free (for the bake sale), but oddly, I couldn’t find soy yogurt in either of the near by grocery stores… If you make it, I’d love to know how it turned out and what swaps/changes you made.

    • True, for me, some bake sales are disappointing. But if push comes to shove, I can always buy my own stuff :-)… I really think this Snickerdoodle thing must be explored further. We can never have too much cinnamon!

  1. Just the name is enough to make me want to try this one out. This really does look delicious. Thank you for sharing! :)

    • Thank you! Originally, I was just going to call it plain old “Cinnamon Swirl Loaf” but “Snickerdoodle” sounds so much more fun :-)

    • Thanks Angela :-)… I was so happy that I could contribute to the sale. It was held on a busy sidewalk and, in only 2 hours, raised over $800! Talk about outreach!

  2. Gosh, that looks absolutely delicious. When they say a picture tells a thousand words, this one definitely doesn’t say no eggs, non-dairy milk and non-dairy yoghurt. Thank you for sharing this.

  3. I want to try this but I want to make sure 3 Tbsp of baking powder is correct. That seems a bit much. Please let me know so that I can make this weekend.

    • You’re right, 3 tablespoons would be too much baking powder. The measurement has been corrected to 3 teaspoons. Thanks for pointing out my error… I hope you enjoy the loaf :-)

      • Finally made this a couple of weeks ago. I only had 1/2 cup of coconut yogurt so I add 1/4 cup of sour cream; I also used soy milk. It was delicious!!!!!

  4. I have never heared from this title before & thought you made something of a vegan snickers but it is something completely different! Where does this word comes from? Do you know that or otherwise I will google it. It looks tasty & fabulous even!

  5. This is in the oven as I type! I had to add a little more almond milk as it seemed too thick in consistancy but everything else seems fine. Making this for a vegan bakesale tomorrow! Making a test loaf first them will make two more!

    • I hope your loaf turned out well!.. I used amande yogurt, which is on the thin side. Perhaps that’s why your batter seemed thick.

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