Snickerdoodle Blondie Cake – moist blondie batter topped with a crunchy layer of cinnamon sugar. The perfect mix between a blondie and cake!
I’m confused by the title as well. You’re not alone.
But the truth is that I don’t really know what to call this. It’s a mix between a crispy snickerdoodle cookie, a gooey blondie, and a lighter-than-air cake. How can something be all 3 of these things at once? I don’t know, I’m still trying to process.
All I know is that this has changed my life and everything I thought I knew about dessert. That crunchy cinnamon-sugar topping is everything.
This recipe comes from the amazing Bravetart cookbook, which is my current cookbook obsession. You’ll definitely be seeing more recipes from this book because oh my god are they delicious. And simple. And nostalgic. I’ll take any excuse to make a home version of good ol’ American classics.
Snickerdoodle cookies are usually a bit boring to me to be honest (sorry, I’m a chocolate and peanut butter girl through and through), but blondies are my jam. They could be the plainest blondies in the world, I’m talking no chocolate chips or anything, and I’d still pick them over anything else on a dessert table.
When I first flipped through the book, this snickerdoodle cake was the first recipe that caught my attention. I’m the type of person who gets fixated on something and can think of nothing else, so I baked it the same day. I chose a slightly different pan than recommended (the book recommends doubling this recipe, then baking in a 11″x15″ pan), so the texture is slightly different than the photos in the book. But honestly? The crunchy topping, crispy edges, and gooey center are perfection.
Looking for more blondie recipes?
Snickerdoodle Blondie Cake
Blondie Cake Base
- 2 ounces vegan butter, such as Earth Balance
- 1 3/4 ounces coconut oil, solid (but still creamy)
- 5 1/4 ounces granulated sugar
- 1/2 Tbsp. ground flaxseed
- 2 tsp. vanilla extract
- 5 1/4 ounces all-purpose flour
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1 pinch ground nutmeg
- 4 ounces nondairy milk, such as Silk
- 2 ounces granulated sugar
- 1 Tbsp. ground cinnamon
- Preheat the oven to 350ºF.
- In a small bowl, mix the ground flaxseed with 1 1/2 Tbsp. of water. Stir together, then set aside to let thicken slightly (about 5 minutes).
- Cream together the butter and sugar until light and fluffy, about 5-7 minutes. Add the coconut oil, flaxseed, and vanilla and continue mixing until fluffy and pale in color, about 3 minutes.
- In a small bowl, sift together the dry ingredients (flour, salt, baking powder, and nutmeg). Add the flour to the butter mixture in 3 parts, alternating with the milk. Meaning: add 1/3 of the flour, add 1/2 of the milk, add another 1/3 of the flour, add the remaining milk, add the remaining flour.
- Pour into a greased 8″x8″ square baking pan and spread into an even layer. In a small bowl, mix together the granulated sugar and cinnamon, then sprinkle over the top of the blondie. Make sure to sprinkle it evenly, and get into all the edges and corners!
- Bake 15-25 minutes until the blondie turns golden brown on the edges and is set in the middle. Let cool completely, then cut into squares.
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