These Sugar Cookie Mini Loaf Cakes are the perfect treat for anyone who loves sweet, festive desserts. Made with dairy-free butter and gluten-free flour, they cater to both gluten-free and dairy-free diets without sacrificing flavor. These mini cakes are packed with the classic taste of sugar cookies and topped with a sweet glaze, making them perfect for birthday parties, holidays, or any special occasion. With sprinkles incorporated into the batter, they’re fun, easy to make, and ideal for serving at gatherings. Enjoy these delicious, soft, and moist cakes that are sure to be a hit with both kids and adults alike! Perfect for those looking for gluten-free desserts or dairy-free cake recipes.

Ingredients:
For the Cake:
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 stick dairy-free butter (melted and cooled) – or regular butter if preferred
- ½ cup oat milk (or regular milk as a substitute)
- 1 ⅓ cups gluten-free 1:1 flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- 1 egg (room temperature)
- ¼ cup sprinkles
For the Glaze:
- ¾ cup powdered sugar
- 1 ½ tablespoons oat milk (or regular milk)
- 1-2 drops vanilla extract
Instructions:
- Preheat your oven to 350°F and lightly grease three mini loaf pans.
- In a stand mixer, blend the melted dairy-free butter and both sugars on medium-high speed until well combined.
- Add the egg and mix on low speed until fully incorporated.
- Stir in the oat milk and vanilla extract, mixing again on low.
- Add the dry ingredients (gluten-free flour, salt, baking soda, and baking powder) and mix on low initially, then increase to medium speed until fully combined.
- Gently fold in the sprinkles until evenly distributed throughout the batter.
- Divide the batter evenly into the prepared mini loaf pans.
- Bake in the preheated oven for 28-32 minutes or until a toothpick inserted into the center comes out clean.
- Allow the mini loaves to cool slightly before glazing.
- To make the glaze, whisk together the powdered sugar, oat milk, and vanilla extract until smooth.
- Drizzle the glaze over the cooled mini loaves before serving.
Why You’ll Love This Recipe
These Sugar Cookie Mini Loaf Cakes offer the perfect balance of sweetness and flavor with a soft, moist cake base and a light glaze. The combination of dairy-free butter and gluten-free flour makes them ideal for those following gluten-free and dairy-free diets. With a fun sprinkle-filled batter and an irresistible glaze, they’re a festive treat that’s both easy to make and delightful to serve at parties, holidays, or special occasions. Perfect for anyone who loves sugar cookies in a cake form!
Tips
- Room Temperature Ingredients: Ensure your egg and milk are at room temperature for a smoother batter and better texture.
- Check for Doneness: Since mini loaf pans can vary, check the cakes at the 28-minute mark to ensure they don’t overbake. A toothpick inserted in the center should come out clean.
- Don’t Overmix: When mixing the dry ingredients, mix just until combined to keep the cakes light and fluffy.
Variations and Substitutions
- Milk Substitutes: If you don’t need a dairy-free option, regular milk can be used in place of oat milk.
- Butter Alternatives: Feel free to use regular butter in place of dairy-free butter if you’re not following a dairy-free diet.
- Gluten-Free Flour Substitutes: If you’re not gluten-free, you can use all-purpose flour instead of the gluten-free flour.
- Add-Ins: In addition to sprinkles, you can add chocolate chips, dried fruit, or nuts for a unique twist on these mini loaves.
FAQs
Can I use regular sugar instead of brown sugar?
Yes, you can substitute regular granulated sugar for brown sugar. The flavor may be slightly different, but the texture and sweetness will remain similar.
Can I make these in a regular loaf pan?
Yes, you can bake the batter in a regular loaf pan. However, you will need to adjust the baking time. It may take 45-55 minutes to bake completely, so check with a toothpick.
Can I make these ahead of time?
Yes, these mini loaf cakes can be made a day in advance. Store them in an airtight container at room temperature, and glaze them just before serving.
Serving Suggestions
These Sugar Cookie Mini Loaf Cakes are perfect for tea time, a birthday party, or a sweet treat to enjoy with coffee. Pair them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence. They also make a great gift when wrapped in cellophane or a decorative box for special occasions like holidays or birthdays.
Sugar Cookie Mini Loaf Cakes
3
servings5
minutes30
minutesIngredients
For the Cake:
½ cup brown sugar
½ cup granulated sugar
2 teaspoons vanilla extract
1 stick dairy-free butter (melted and cooled) – or regular butter if preferred
½ cup oat milk (or regular milk as a substitute)
1 ⅓ cups gluten-free 1:1 flour
¼ teaspoon salt
¼ teaspoon baking soda
½ teaspoon baking powder
1 egg (room temperature)
¼ cup sprinkles
For the Glaze:
¾ cup powdered sugar
1 ½ tablespoons oat milk (or regular milk)
1-2 drops vanilla extract
Directions
- Preheat your oven to 350°F and lightly grease three mini loaf pans.
- In a stand mixer, blend the melted dairy-free butter and both sugars on medium-high speed until well combined.
- Add the egg and mix on low speed until fully incorporated.
- Stir in the oat milk and vanilla extract, mixing again on low.
- Add the dry ingredients (gluten-free flour, salt, baking soda, and baking powder) and mix on low initially, then increase to medium speed until fully combined.
- Gently fold in the sprinkles until evenly distributed throughout the batter.
- Divide the batter evenly into the prepared mini loaf pans.
- Bake in the preheated oven for 28-32 minutes or until a toothpick inserted into the center comes out clean.
- Allow the mini loaves to cool slightly before glazing.
- To make the glaze, whisk together the powdered sugar, oat milk, and vanilla extract until smooth.
- Drizzle the glaze over the cooled mini loaves before serving.
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