Quarantine Cooking: Snicker Doodle Cake

We are under a shelter in place order now, as are a lot of you. That means staying at home except for the necessities, which also means making our available food stretch as far between grocery visits as possible. It really does no good to shelter in place if we are running to the store every day or two, so we all need to be conserving our at home food resources, and aiming for as close to zero food waste as possible.
I do have a very well stocked pantry and can go for quite a while without having to go to the store, but I also want to use many of my items sparingly. Take eggs for instance! I maintain a keto diet 6 days a week, including one day of fasting. When I make my keto dinner rolls recipe, (I freeze them and use them one at a time if needed to round a meal out) it takes 5 eggs. Yikes! That is a lot of eggs for one recipe, but I will make them every two or three weeks because it makes it easier for me to maintain the keto way of eating. Using that many in one recipe; however, does lead me to try and conserve them wherever I can.
On Sundays I take a day off Keto and always want something desserty that day. For this week I was thinking of making a cake, but that would require a couple or three eggs, plus milk and butter. I was just not willing to dive into my egg stash for a snack cake. And though I love chocolate, I was in the mood for something a little different. Whoo hoo!

Snicker Doodle Wacky Cake

1 1/2 cups flour
1/2 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon baking soda
2 1/2 teaspoons cinnamon
1/2 teaspoon cream of tarter (you can leave this out without affecting the quality of the cake)
1/2 teaspoon salt

5 tablespoons oil (olive oil has too heavy of a flavor for this)
2 tablespoons apple cider vinegar (can substitute white vinegar or red wine vinegar)
1 teaspoon vanilla
1 cup water

Cinnamon sugar for topping
2 tablespoons sugar
1/2 teaspoon cinnamon

Preheat the oven to 350 degrees
Spray an 8x8 or 9x9 baking pan with cooking spray. Put all the dry ingredients in the pan and mix them  to combine. It is easiest to combine them with a fork. Make 3 wells in the dry mix and pour the oil in one, the vanilla in the 2nd and the vinegar in the third, then pour the water over everything and stir together until well blended (Use the same fork)

Pop it into the oven and bake for for about 35 minutes.  When you take it out sprinkle cinnamon sugar over the top of the hot cake.  Eat it warm as is, or let it cool and enjoy it with a dab of whipped cream, ice cream, caramel sauce, or Cool Whip. You can actually have it any way you like, with anything you have on hand. The best thing about this cake is that it is perfectly tasty all by itself and uses minimal ingredients for a tasty dessert. If you are hungry for something sweet and want to conserve ingredients give this a try.

I found a carton of Cool Whip TheHub had bought to put on top of berries. A dollop of it made a very nice topping for the cake. This is for him, but tomorrow I am having a piece!