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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 i use Bob’s red mill 1-to-1 gluten free to sub Ap flour for a gluten free version?
use this recipe instead https://fettabbau-trim.today/2017/11/vegan-gluten-free-cinnamon-roll-bread-yeast-free.html%3C/a%3E%3C/p%3E
I was wanting to make this amd wanting to and if i use a non wheat flour , is there anything I need to adjust in the recipe? And could you please give any suggestions for alternative flour e.g. almond. Thankyou so much.
The gluten-free blend i use is listed in the recipe notes section. It uses rice flour almond flur and starches.See notes for exact measures
it is too. so sorry. is it possible to have just one flour eg spelt flour . im not after the gluten free. just wheat free. and because its easier with one flour. thankyou again.
Spelt is a type of wheat. If it works for you, then use all spelt. You will need a bit less spelt flour as it absorbs more moisture, start with a quarter cup less flour and add more only if the batter is runny.
A wonderful vegan cake, very easy to make. And yes, it is healthy because it has very few saturated fats. I ve made it several times and it always comes out perfect.
Adding the tumeric was a good tip, I think it makes a big difference to the colour and the taste. I also add orange essence (instead of zest) to the cinnamon/sugar swirl. It adds a very subtle orange taste, which I think is great. A couple of times I ve also added apple slices to the bottom (previously cooked with a bit of sugar and brandy), and it came out nicely like an apple pie!
Thank you Richa!
awesome!
Hello! What adjustments should I make if I want to use coconut flour instead of all purpose please? Many thanks!
it wont work with coconut flour. Coconut flour needs far more moisture and some binding, so a direct sun wont work here
Hi Richa, have been meaning to make this for a while now and geez, why did I wait so long?! It’s absolutely delicious!! I like the chew and the flavour is just divine. I followed another commenter’s lead and made a double batch and, like her, I’m so glad I did! Hubby’s a big cinnamon roll guy and he’s gonna love it when he gets home…if there’s any left, that is! Thank you so much for yet another amazing recipe!!
yay!
Was looking forward to trying this recipe but unfortunately, it was very bland and I needed to add more milk then directed. On the upside the texture was great and looked exactly as pictured.
hmm,maybe you just need to add more sugar? You may be accustomed to more sweeter cakes or maybe its just the brand of the sugar(not sweet enough) or the sugar isnt mixing in as quickly, mix longer till the sugar dissolves in the wet. If the sugar hasnt dissolved, that would make the cake feel less sweet.
I had been feeling overwhelmed by all the complex and ho-hum vegan dessert recipes I kept making, but all that changed when I found your site. I made this for the first time today and it is delicious. And so easy to put together. My household are also big fans of your lemon poppy donuts. Thank you for your wonderful site and recipes Richa!
so glad you found the site! and happy that it turned out so well!
This is the best vegan gluten free nut free cake like recipe !! It tastes like it’s supposed to and the texture is not weird. We made it into cupcakes as recommended for gluten free flour. As a mama with a kiddo with a lot of allergies, I say thank you from our tastebuds! We had fun making it too. What a treat to have every once and a while.
Richa,
I made this today. Based on the photo and ingredients, I played a hunch that I was going to like it so I doubled the recipe and made 2 loafs. So glad I did. It was excellent. The cinnamon and sugar mix really complements the cake beautifully because the cake is not overly sweet. I included chopped walnuts when I added the mix to the middle. It was perfect! Thank you for sharing.
awesome! yes its a mildly sweet ake and you an build up with more cinnamon swirl or some icing.
Made this last night for a Christmas party–everyone had seconds! I doubled the recipe and baked it in a 9×13″. This will be our new go-to cake!
Also, our family loves your recipes: vegan chocolate chip cake, buffalo chickpea pizza, chickpea veggie loaf to bake just a few. Thank you for making vegan easy and delicious!