Vegan Cinnamon Swirl Cake

This Vegan Cinnamon Swirl Cake is super Easy and Quick. A simple yellow cake, swirled with cinnamon sugar makes for a delightful treat. Vegan Nutfree Soyfree Recipe. Can be made into cupcakes. Glutenfree option 

When I crave some cinnamon roll action but want it super quick, I make this cake! The simple 1 Bowl Yellow cake is lightly sweet and makes soft and moist cakes. Add layers of cinnamon sugar and swirl some in. Bake and done! Add a glaze if you like. The Cake is sweet enough and delicious without any. Serve as is or warm with vegan butter. 

To make this gluten-free, try the flour mix from my gluten-free christmas cake. See recipe notes below for quantity.

This cake is Soft, moist, Cinnamony and Vibrant. Perfect for a Sunday treat with Masala Chai or spiced coffee drinks, or carry along on trips or school. Add a glaze/icing to make it into a delectable dessert. Add some nuts with the cinnamon swirl. Bake the batter into cupcakes/muffins, so many options!

More Fantastic Bakes from the blog

• Eggnog Pound Cake
• 1 Bowl Banana Apple Bread. Can be made into muffins
• Peanut Butter Chocolate Marble Cake
• Lemon blueberry pound cake

Gluten-free options

• GF Cashew Butter Chocolate Marble Cake. 
• Gluten-free Cinnamon Roll Bread yeast-free. 
• GF Carrot Banana Bread – Also grain-free.
• Sweet Potato Crumb Cake. GF

For no oil and no refined sugar free cake, try this Turmeric Coconut Loaf. 

Vegan Cinnamon Swirl Cake

4.95 from 51 votes

By: Vegan Richa

Prep: 10 minutes mins

Cook: 50 minutes mins

Total: 1 hour hr

Servings: 6

Course: Dessert

Cuisine: American, Vegan

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This Vegan Cinnamon Swirl Cake is super Easy and Quick. A simple yellow cake, swirled with cinnamon sugar makes for a delightful treat. Add nuts to the swirls for variation, Make the batter into cupcakes. Vegan Nutfree Soyfree Recipe. Glutenfree option

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Ingredients 

US CustomaryMetric

 

1x2x3x

Yellow Vanilla cake

Wet:

• ▢ 1 cup non dairy milk such as almond or soy
• ▢ 1 tsp vinegar, ( apple cider vinegar or white)
• ▢ 1/3 cup sugar, 1 tbsp more for sweeter
• ▢ 1/4 cup oil
• ▢ 1 tsp vanilla extract
• ▢ a few drops of almond extract, optional but wonderful
• ▢ a good pinch of turmeric, for color optional

Dry:

• ▢ 2 cups of flour, ( I use all unbleached all purpose, or a combination of all purpose and wheat)
• ▢ 1 tbsp cornstarch, (optional)
• ▢ 2 tsp baking powder
• ▢ 1/4 tsp baking soda
• ▢ 1/2 tsp salt

Cinnamon Swirl:

• ▢ 3 tbsp sugar, light brown sugar or a mix of brown and regular
• ▢ 1.25 tsp cinnamon
• ▢ pinch of cardamom, or chai spice or ginger or orange zest for variation

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Instructions 

• Prepare a loaf pan ( 9 by 5 inch) by lining with parchment or greasing. Preheat the oven to 350 degrees F ( 180 deg C).
• Mix the non dairy milk and vinegar and let sit for 2 mins. Then add the rest of the wet ingredients and whisk well to combine. Sugar should be well combined.
• Add 1 3/4 cup flour*, starch, baking powder, baking soda and salt (through a sieve or mixed in another bowl). Whisk well to combine. Add in the rest of the flour 1 tbsp at a time, if needed. The mixture should be a flowy but just slighty stiff (depends on the flours used). You can also in some spices into the flour for other flavors.

  (*If using whole grain flour, start with 1 3/4 cup flour. You might not need more). 
• In a small bowl mix the cinnamon, sugar and a good pinch of salt. Press down with a spoon and mix until the cinnamon is mixed in.
• Add half of the batter to a prepared loaf pan. Sprinkle half of the cinnamon mixture on the batter. Pour the rest of the batter and even it out. Sprinkle the remaining cinnamon mixture on top. Use a knife to swirl in lightly throughout the batter. Spray oil on top to seal in the cinnamon mixture
• Bake for 50 to 60 minutes (depends on the pan and oven) Check from the center at 45 mins and continue baking till the toothpick comes out completely clean.
• Cool on the counter for 10 mins then remove from the pan and continue to cool completely before slicing. Slice and Store on the counter for upto 2 days and refrigerated for upto a week. Slices can also be frozen. Add an icing for dessert.

Video

Notes

Variations: Add some chopped nuts on the cinnamon sugar layers for variation.

Bake into cupcakes with 1 or 2 cinnamon layer. Bake for 22 to 25 mins.

 

Gluten-free: Mix 3/4 cup white rice flour, 1 1/4 cup almond flour, 1/3 cup potato starch, 1/2 tsp citric acid and 1 tbsp chia seeds/flax seed meal. Use 1 3/4 cup of the flour mix and add more as needed.

See gluten-free christmas cake for details about process, need for citric acid and batter consistency. If making it without citric acid, bake the batter into cupcakes.

 

Nutrition is 1 of 6 serves ( 2 slices)

Nutrition

Calories: 316kcal, Carbohydrates: 51g, Protein: 4g, Fat: 10g, Saturated Fat: 0.1g, Sodium: 269mg, Potassium: 212mg, Fiber: 1g, Sugar: 17g, Calcium: 134mg, Iron: 2.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!