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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. 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
Ingredients
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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you make this recipe with oat flour?
Made this today! The cake has a really great flavor — I made some with and some without the almond extract; it’s definitely better with!
I tweaked this recipe in a ways which I wouldn’t recommend, lol. Since I was expecting a friend with a nut allergy to want to partake, I chose to use canned lite coconut milk instead of the almond milk I keep on hand. The batter was ridiculously delicious, but the high fat content in the coconut milk offset the baking time too much, and the cake (I made muffins) just never really set up.
I’ll definitely try this again, maybe with oat or rice milk instead of the coconut milk, because it was easy and delicious. But note to readers! Don’t use canned coconut milk. Lol.
It probably needed some few tbsp extra flour and additional baking time. The additional fat add additional moisture, so it needs more dry and also slightly longer baking time. so the the cake might have been somewhat baked at the edges and not yet baked in the middle and somewhat not risen or gummy right?
Pretty much! The edges were crispy and delightful – though because there was so much fat they tasted almost deep fried – but the inside was exactly as you described: not fully baked and somewhat gummy. I even doubled the baking time, but I had to leave the house because I was going to be late to something! So I didn’t see how they would have turned out given ample baking time. Whatever, I grocery shopped today and bought rice milk for next time. 🙂
Does the tumeric affect the flavor?
nope
I made this WONDERFUL recipe for a friend yesterday. The crumb and texture were out of this world good. On the denser, cakey side of the spectrum but still light and fluffy. I do love baking and this is honestly one of the simplest and best treats out there. Thank you!
thats awesome! Add a bit more baking powder for fluffier if its a bit dense. Also use a few tbsp less flour.
Dear Richa, made your cake today with einkorn flour- it is excellent! Thank you for sharing with us and putting up with us :). You are so right that almond flavor here is very good!
Awesome!
I made this with spelt flour and it came out divine! Now gobbling up warm cake with some fresh strawberries. Thanks for a great recipe 🙂
Awesome!
Hello. Let me preface this by saying that I have both your cookbooks and enjoy your blog and recipes very much. However, I did not do well with this cake! It looks great, BUT. I used 1 cup all-purpose flour and 1 cup Trader Joe’s 100% white whole wheat. I also put in the cornstarch. The dough was very sticky and thick with no flow at all. Heavy and not good after cooked. Any thoughts? I would like to try again. It looks so good and I like cinnamon cake. Thank you for your helpful website. I use a lot of your recipes. Did your red lentil ziti last week and give it a 5.
Hi Oriana,
Thanks for getting the books! I think it might be the wheat flour. Some types or brands are a bit denser than others and absorb a lot more liquid. try a lesser amount of the wheat flour. start with 1 cup all purpose and 1/2 cup wheat flour and mix in, add more all purpose only if the batter is thin. I think you might not need any more flour if the wheat flour is denser.
When you bake the batter that is thick and has less moisture, it will tend to be dense and dryer, which probably is what the baked result was.
You can bake the slices of the current cake at 300 deg F to dry out into biscotti. Glaze the slices and use.
or you can make cake balls. Crumble up the existing cake, add some frosting of choice and roll into balls
Thanks so much. I’m going to give it another go. Think I’ll just use all-purpose flour. Cornstarch or no cornstarch?
Is it okay to use oat milk instead of almond or soy ones?
i havent tried it yet, it should work
Came out perfect! thank you!
yay!
Just made these today in cupcake versions with the swirl in the centre . Absolutely devine . Love the firm batter . Thank you for this wonderful recipe.
awesome!
How many cupcakes does this recipe make?
I would say about 12 cupcakes.