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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.
I just made this for third time (and made a double batch!) It’s so good! Thank you for your sharing your great recipes!
Richa, we have made so many of your recipes, and ALL of them turned out delicious. We use your books all the time. Thanks for the extra recipes on the blog! This cake is SO good!!
Tthanks!
I made this for my vegan friend for Christmas, but in cupcake form and she said it was really good and tasted just like a cinnamon roll.
awesome!
Thanks. Made this 2 times worth my 5 to. Love your work. Happy holidays.
Thanks!!
Hi Richa, Thank you for all the work you do to test and share wonderful recipes. I made the Cinnamon Swirl Cake and substituted King Arthur’s GF flour. Should I have added citric acid? My cake turned out dense and tough. I did refrigerate it in order to prevent the cream cheese icing from melting. Maybe I shouldn’t have done that? The flavor was still great. Next time I will use your GF recipe, but I would appreciate any advice you have for me. Thank You!
Its the flour blend. it has a lot of rice flour. i havent had good luck with rice flour based blends, they usually dry out and get crusty. Try it with my blend or half king arthurs blend plus half almond flour.
This is the yummiest vegan cinnamon cake I ever had. I make this every time I feel like having cinnamon buns but I am too lazy to make them. I made it for couple of guests once. The whole cake was gone in 10 minutes.
Thanks again Richa another favorite staple in my household.
Wonderful cake!! I added a few mixed nuts to it. Made it for a autumn school event for my daughters school and it was a hit!
greeat!
Hi Richa,
Could I use coconut flour instead of white rice flour for the gluten option?
wont work
Ok thank you!
I am just wondering can I substitute the plant based milk with:
1) Water
2) Soy Powder + Water
Thanks!
just water
Thanks, made this last night using water as I was out of plant based milk at home! The cake was mild sweet and I just love the cinnamon swirl! However, the cake was little moist and gummy though, I baked it in a Pyrex glassware using halogen oven. Do you think I should make any adjustments to the baking time or temperature? Thanks!
hmm, seems like there was either too much moisture for the flour(which flour did you use?, with water you might need a tbsp or so more) or the loaf needed morebaking time because of pan/oven. add a bit more flour for a slightly thicker batter and bake longer until toothpick from the center comes out clean.
I used all purpose flour. Anyways, I managed to get soy milk and baked it in the new silicone muffin cups I got – they turned out great! I have just ordered a silicone loaf pan, will try it out then and I am sure it will turn out fine. Thanks again!
Okay I couldn’t figure this out and I read the recipe over 4 times. In the ingredients you mention 2 cups of flour. In the directions you only say to use 1 and 3/4 cup flour. What happened to the other 1/4 cup flour???? I can’t find it
I should make that clearer. You add more flour 1 tbsp at a time if needed to make batter that is just about starting to add resistance/starting to get stiff. Depending on the flours you use (if using more whole grain flour, you will need 1 3/4 cup, if using all all purpose, you will nee the whole 2 cups)