*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Thanks, Indira! It seems I have tried a thousand egg-free cake recipes since my daughter developed a severe egg allergy. This is the first eggless cake recipe I'll keep. I've tried it twice so far. Best results were when I doubled the recipe and substituted 1 cup of flour, 1 1/2 teaspoons of baking powder and a 1/2 teaspoon of salt for each cup of self-rising flour. A double recipe fills my NordicWare mini-bundt muffin pan, plus a couple of small mini-bundts. The texture was more solid and consistent than recipes that use soy lecithin or potato starch/tapioca substitutes for egg. The cinnamon masks the baking powder flavor just fine. I'm going to try a chocolate version next.
this is the most terrible thing i've ever baked!! it took me over 30 minutes and it was raw and doughy in the middle but crunchy on top. the flavor wasn't even that good. i dissapointed my whole family when i served it for breakfast and it was a mess.
Delicious cake a little plain though. Ever time i made it it would be gone within a half an hour so i turned it into a two layer cake and made a topping for it by making a third cake and crumbling it up mixing it with a stick of butter a 1/2 cup of sugar and 2 teaspoons of cinnamon. It was just what the cake needed. It made it taste a thousand times better. Everyone raves about this it was a huge hit at work! and very very simple
Very delicious for ingredients I already had around the house! The only change I made was I used all purpose flour with 1 teaspoon baking powder and 1/4 teaspoon salt in place of the self-rising flour.
Very tasty and simple to make. It's like a snickerdoodle in cake form. I think that only unsalted butter should be used though because I used salted and it came out rather salty.:) The sweetness offset it though. It was very sweet as well.
So easy! So good with coffee or hot tea! I bake it in a round cake pan and add a crumb topping (instead of sprinkling with sugar-cinnamon mix from the recipe) creating an almost coffee cake. Besides it takes mins and I usually have everything in the pantry already.
Very delish & easy. I put some tin fruit in the middle and cut back a bit on the butter. To clarify I'm pretty sure that you put only the the butter sugar and cinnamon in the pan to heat and then pour that mixture into the self raising flour.
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