Eggless Sprinkle Snacking Cake with Chocolate Fluff
Looking for a cake that doesn’t require eggs? Eggless Sprinkle Snacking Cake with Chocolate Fluff comes together in one bowl, is vegan-friendly, and looks like a party. It’s a fun snack!
What are snacking cakes? Well, any cake can be called a snack really. It might also be considered breakfast if it is your birthday week, but let’s stick to the point here.
Snacking cake is usually a one-layer cake that is baked and snacked on over the course of several days. It is not as fussy as a celebratory cake but fancier than banana bread. Some are plain, but many of them include a simple glaze, thin icing, or light frosting.
Food companies have pumped out prepackaged snacking cakes like Hostess Twinkies, Little Debbie snack cakes, and Dolly Madison zingers since I was a kid. And I may have eaten one or two of these myself after riding the bus home from junior high.
Like many things, the homemade version is cheaper and tastes better. Is it healthier? Um, maybe. At least you have some control over the ingredients included.
The good news is snacking cakes come together quickly. They are easy, uncomplicated, and made from pantry staples. These simple cakes make for a yummy mid-morning snack or after-school treat.
The square pieces are just the right size to pick up and eat as you walk around the kitchen waiting for the Nespresso to do its thing.
Don’t forget to lick your fingers before touching anything else. Marshmallow fluff is sticky.
You might remember that I recently scored on several jars of marshmallow creme that were on sale. The sweet confection goes by several names like marshmallow creme, marshmallow fluff, and marshmallow spread.
I just learned that marshmallow fluff was invented over a hundred years ago in 1917 by Archibald Query of Somerville, Massachusetts. With World War I came shortages and rationing of staples like sugar, which forced Query to close his door-to-door marshmallow fluff business. He later sold the fluff formula to H. Allen Durkee and Fred L. Mower.
These two men were WWI veterans who had returned home to Massachusetts after fighting in the war in France and went into business together. After purchasing the formula, they cooked up fluff in their kitchens and sold tins of it throughout neighborhoods. It became so popular that eventually it was stocked on grocery store shelves both locally and nationally.
Marshmallow spread has old skool vibes and I figured it was the perfect thing to add to a frosting for this snacking cake.
- This is an oil-based cake, so be sure the oil you use is neutral in flavor and good quality. I chose light olive oil, but canola or vegetable oil would work, too.
- So, is it marshmallow creme or fluff? The original brand is called Marshmallow Fluff. There are other brands including the one I bought, Jet-Puffed Marshmallow Creme. You can use either one for this frosting!
- Since this recipe doesn’t have eggs, the cake gets its lift from the rainbow sprinkles. Not really. The baking soda and vinegar make bubbles that help the cake rise, so be sure your baking soda is not expired.
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- ¾ tsp kosher salt
- 2 Tbsp rainbow sprinkles
- 1 cup cold water
- ¼ cup plus 1 tablespoon light olive oil
- 1 Tbsp vanilla extract
- 1 Tbsp white vinegar
- ½ cup butter, real or vegan
- 1 jar (7 oz) marshmallow creme or fluff
- ¼ cup unsweetened cocoa powder
- 1 tsp vanilla
- 1 Tbsp milk, any kind
- More sprinkles for garnish
- Preheat the oven to 350F/176C. Spray an 8x8-inch pan with nonstick spray or line it with parchment paper.
- Make the cake by whisking together the flour, sugar, baking soda, salt, and rainbow sprinkles. Pour in the water, oil, vanilla, and vinegar. Whisk together until combined, then pour the batter into the prepared pan.
- Bake for 40 to 45 minutes. Check the cake at 40 minutes with a toothpick inserted into the center. The toothpick should come out fairly clean with a few crumbs. If not, continue baking for another 5-ish minutes.
- Allow the cake to cool for 15 minutes while still in the pan. Then, remove parchment paper and let the cake cool on a wire rack for 1 hour before frosting it.
- Make the frosting in a stand mixer with a paddle attachment or use a handheld mixer. Start by beating the butter until it is fluffy. Plop in the marshmallow creme and beat with the butter until combined. Add the cocoa powder and vanilla and mix on low speed until it is incorporated. Dribble in the milk a little at a time while the mixer is running. Check the frosting to see if it is at your desired consistency.
- Frost the top of the cooled cake and decorate with more sprinkles.
Keywords: eggless sprinkle snacking cake with chocolate fluff frosting