How did I forget about snickerdoodles?
Those simple little cinnamon-sugar balls that melt down into perfect soft and chewy cookies once you pop them into that 350 degree oven. Then you eat 4 of them while they are still warm and realize that you could probably eat 10 but you don't because you know you shouldn't 😉
Snickerdoodles make me feel slightly nostalgic - I'm pretty sure it's one of the first cookies I learned to bake. Anyways, my neighbour is quite the cook and the other day she MUST have been cooking up some snickerdoodles, which sent me into a I really want to knock on her door and see what the situation is in there, but that would be weird, right?
Since this encounter I obviously I needed a snickerdoodle fix. So, instead of baking some classic snickerdoodle cookies, I felt like making it a loaf so I could have snickerdoodle...SLICES *drools*
One thing lead to another and pretty soon (with the help of Hot for Food's vegan vanilla cake) a snickerdoodle loaf was born.
Recipe Makes 1 loaf
Snickerdoodle Loaf 1 cup soy milk 1 tsp apple cider vinegar 2 cups all-purpose flour 1 tsp baking powder
1/2 tsp baking soda 1/2 tsp salt 1/4 tsp nutmeg 1/4 tsp cloves
1 tsp cinnamon 3/4 cup sugar 1/3 cup vegetable oil 2 tsp vanilla extract Snickerdoodle Filling 1/4 cup sugar 2 tablespoons cinnamon Snickerdoodle Frosting 1/2 cup Melt organic butter 2 heaping tbsp of dairy-free cream cheese 1/2 tsp cinnamon pinch of nutmeg
Preheat oven to 350 degrees.
In a medium bowl, mix together soy milk and vinegar. Let stand for 10 minutes until it looks thick and chunky.
In a large bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
Add sugar, vegetable oil, and vanilla to the thickened soy milk mixture. Mix until sugar has dissolved and is combined
Slowly pour liquid ingredients into the flour mixture and mix with a wooden spoon until just combined.
Fill a greased loaf pan (lined with a strip of parchment paper for easy removal) with half of the mixture. Sprinkle half of the cinnamon sugar mixture on top. Layer with the remaining half of the snickerdoodle batter then top with remaining cinnamon sugar mixture.
Bake at 350 degrees for 25 minutes.
Remove from pan and let cool.
While loaf is cooling, cream butter and vegan cream cheese together until light and fluffy. Add confectioners sugar and whip together for 5 minutes.
Once loaf is cool, remove from pan using the sides of the parchment paper to pull up. Spread the snickerdoodle frosting on top in an even layer.