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Two slices of handheld grab-and-go cake on a white plate. Kid-friendly snack cake with no crumbs. Moist sponge cake made for busy mornings

Mom’s Grab-and-Go Cake (No Crumbs, Kid Approved)

Active time: 20 minutes

Total time: 1 hour 10 minutes

This Grab-and-Go Cake is more than just a recipe—it’s a Saturday morning tradition. Created for my four children (who never liked cake!), this handheld version became an instant favorite. It’s soft, satisfying, and completely mess-free—perfect for breakfast, snacks, or lunchboxes. Whether you bake it in the FORTEEZ Rectangular Tray or the Mini Muffin Tray, this cake is always a hit. Mom’s favorite – no crumbs!

 

 

 

Serves 10

 

Print recipe

Ingredients

Ingredients:

  • 3 cups of all-purpose flour (or substitute with whole wheat flour, gluten-free flour blend, or your preferred flour.)
  • 2 cups of sugar
  • 6 large eggs (or substitute with flax eggs, applesauce, or any egg replacement) 2 cups granulated sugar (or substitute with honey, maple syrup, or coconut sugar)
  • 2 cups milk (or substitute with nondairy milk)
  • 1 cup vegetable or olive oil (or substitute with melted coconut oil, applesauce, or Greek yogurt)
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon baking powder (or substitute with 1/2 teaspoon baking soda + 1 teaspoon vinegar/lemon juice)

Ingredient Substitutions:

  • Flour: Whole wheat, gluten-free blend, or any preferred flour.
  • Eggs: Flax eggs (1 tbsp flaxseed + 2.5 tbsp water per egg) or applesauce (1/4 cup per egg).
  • Sugar: Honey, maple syrup, or coconut sugar (reduce milk if using liquid sweeteners).
  • Milk: Any nondairy milk (like almond, soy, oat, or coconut milk).
  • Oil: Melted coconut oil, applesauce, or Greek yogurt.
  • Baking Powder: 1/2 tsp baking soda + 1 tsp vinegar/lemon juice per tablespoon of baking powder.

 

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Place the Rectangular mold on the Perforated Baking sheet.
  2. Mix the Dry Ingredients: In a mixing bowl, whisk together the flour and baking powder until well combined. Set aside.
  3. Combine Wet Ingredients: In a separate large bowl, beat the eggs and sugar together until light and fluffy. Gradually add the vegetable oil and milk, mixing until well incorporated.
  4. Combine Wet and Dry: Slowly add the dry ingredient mixture to the wet ingredients, stirring gently until the mixture is just combined. Be careful not to overmix; a few lumps are okay!
  5. Pour the batter into the Forteez Rectangular mold, spreading it evenly.
  6. Bake: Place the mold on the perforated baking sheet in the preheated oven. Bake for 40 to 45 minutes, or until the cake is golden on top and a toothpick inserted into the center comes out clean.
  7. Cool: Once baked, remove the cake from the oven and let it cool in the mold for about 5 minutes before unmolding. To unmold: Place a second perforated baking sheet, face down, over the Rectangular mold. From the bottom perforated baking sheet holding the mold, flip over, securing the top baking sheet with your hand in the middle of the sheet. Once flipped, carefully peel the mold off. Re-flip your unmolded cake with the baking sheets to ensure it is right-side up. Cut while warm or cool. Place it on a wire rack to cool completely.
  8. Serve: Slice into portable pieces. Enjoy your Handheld Grab-and-Go Cake without the need for utensils!

Optional Add-ins:

  • 1–2 tsp vanilla extract or almond extract
  • Zest of 1 lemon or orange
  • ½ cup cocoa powder (reduce flour slightly)
  • 1 cup chopped fruit, nuts, or chocolate chips

Enjoy cooking and baking from our bon COOK kitchen to yours!

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