Egg Free, Dairy Free, Nut Free Shoo-Fly Cake

I love Shoo-Fly Pie, but Jazlyn doesn't like pie of any kind. I decided to use those flavors to make a cake instead. The result is a tender, moist, and fluffy cake with the unique flavor of the Shoo-Fly Pie.  It is also so easy to make that Tayana made it all by herself. My girls loved this cake and the crumb topping was their favorite. The taste and texture are so good that I highly encourage you to try it.

I made this cake again as a birthday cake for my mom and dad. They loved it, even though my girls ate most of it. Each time I make it I'm amazed how much they devour this cake compared to a traditional vanilla or chocolate cake. I'm not sure what it is, but my girls can't get enough of this Shoo-Fly Cake.

Maleah made this cake for our Sunday School snack and everyone loved it, even a few people who don't like Shoo-Fly Pie.

Shoo-Fly Cake

4 cups flour
1 cup sugar
1 cup brown sugar
1 cup dairy free margarine
2 cups boiling water
1 cup King Syrup
1 tbsp baking soda

Use a pastry blender or a fork to combine the flour, sugar, brown sugar, and dairy free margarine until crumbly. Reserve 1 cup of the crumbs.  To the remaining crumb mixture, add the boiling water, King Syrup, and baking soda. Mix until thoroughly combined. Pour the batter into a sprayed 9x13 baking dish. Sprinkle the reserved crumb mixture evenly over the top. Bake at 350 for 35-40 minutes or until a toothpick inserted into the center comes out clean. Best served at room temperature.