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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.
Lately I’ve switched to oat milk. I find it creamier and more flavor neutral in my coffee. Can I use oat milk in this recipe?
Yes
Thanks
Thanks Richa! I am going to attempt them as cupcakes today!
Can it be made in a bundt cake form?
Absolutely – good idea! use same amounts
Can you use spelt flour instead?
It will be much denser with all spelt. Use a mix of spelt and all purpose. If using all spelt, you’ll need less flour. Start with a 1/4 cup less
Love the recipe!
I was wondering , if you choose to use cornstarch does that replace the baking powder or do you still use both? I was confused by the “add starch baking powder” portion of the recipe so I opted not to use the starch just in case.
Thanks!
It’s starch, baking powder. Starch is for binding and lightening the mix. Baking powder is for leavening
Hi! Want to make this today. Was wondering if I wanted to make this in a bundt pan, should I double the recipe?
that should be perfect. – fill up to 2/3 of the pan.
Can I use oat flour for this recipe?
You can’t swap it out but i suggest following the steps for Gluten Free in the recipe. Just oat flour will make a really dry cake.
Gotcha…gotcha gluten free is not really my concern. I just stay away from any rice flours, or white flours…only use oat, spelt, almond, coconut, amaranth, quinoa, buckwheat…
Made this today – it tuned out really well and it’s delicious. Reminds me of cinnamon swirl breakfast pastries. Love it.
Yay! That’s just what I like to hear
Hello I tired this recipe cinnamon swirl and just the top where you add the cinnamon sugar that got burnt how to avoid that from happening I don’t have oil spray ? Please advise
oh no!! I’m sorry that happened – you can brush oil on or if you don’t have a brush then you could use paper towel to seal it in so it doesn’t burn next time.
Swirl the cinnamon sugar in to the batter on the top so there’s some batter mixed in which will protect the sugar. Also bake the cake on a lower shelf in the oven because it seems like the oven is heating the top of it too much.
This recipe was so easy to follow! Made for a friend to go with his morning cup of coffee. He loved it!