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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 make this cake oil free ?
yes just omit the oil. You’ll need a few tbsp less flour
Hi, what sugar should I use for the wet ingredients of the batter? The recipe doesn’t specify, but it looks like demerara or light brown in the video. I would usually use caster sugar – does it matter which sugar I use? Thanks for your help!
that’s totally fine to use caster
Made muffins for a kiddie party with this recipe today – just added a half cup of chocolate chips. Recipe yielded 12 muffins that were on the smaller side, baked at 375F for 20 mins. Everybody loved them! Thanks Richa!!
Hi ! Can I find out if it matters which oil is used? I currently have coconut , avocado and olive oil in the house. Are either of these OK to use for the cake ?
lHi there – coconut or olive would be best
Made this for my colleagues and they loved it! Not sure if I am just being overly critical but I did find it slightly rubbery for my own taste compared to other vegan sponge cakes I have made. I used 2 cups plain flour and was wondering if I should have used 1 3/4 cups instead. I will try with less flour next time and see how that turns out.
What type of flour did you use?
Made this cake a million times and every single time, it’s freaking DELICIOUS!!!!! I’d prefer to eat the entire loaf myself because it’s never enough, but I do save a slither for my husband (insert eye roll here). However, today I just found the magic in changing the “servings” size amount to my desired number to make as much or as little (who’s kidding who) as I want. It’s like Christmas came in May! Yay!
Always a fan,
Rochelle
🙂 ❤️❤️
Hii,m planning to make this cake for my sister’s birthday…I want to know if I can substitute the all purpose flour with whole wheat flour and oat flour in 1:1 ratio.
If you have baked with those flours before then you know that they will make a denser cake. Use just whole wheat flour and not oat flour. You’ll need a bit less flour than all purpose
Made it as you said,added 6 tablespoon more milk for whole wheat flour and got the best cake …loved it. Thank you for the wonderful recepie.
The recipe says to add corn starch – I followed it exactly and my batter is doughy (think pizza dough). Is there something I’m missing here?
Was really looking forward to a nice light cake 🙁
Looks like it needs a bit more liquid.Sometimes flour gets too packed while measuring or different brands or types of flour absorb more of the moisture. Just add in 1 tbsp oil and another 1 tbsp non dairy milk and mix in and use
Can I use store bought gluten free flour?
Yes
Great, loved that your desserts are not overly sweet. It’s just right… thank for the lovely recipes
I”m so glad taht you loved them & the sweetness – thanks for popping in ♡
Just made this cake today for the second time. Love the flavor, but I don’t think I got the texture quite right. The bottom crust was a bit though, like bread. What can I do to avoid this?
oh! sorry to hear that. ensure that you use parchment paper and try it at 340*