Vegan Cinnamon Roll Cake
User Reviews
5
32 reviews
Excellent
Vegan Cinnamon Roll Cake
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Vegan Cinnamon Roll Cake features a tender plant-based cake with a swirl of cinnamon-sugar butter creating a cinnamon roll effect. The cake is made using vegan butter, nondairy milk, aquafaba for structure, and a blend of cake flour and leavening agents for a soft crumb. A cinnamon swirl filling adds a spiced sweetness, while a vegan sugar icing completes the top with a creamy finish.
Description
This Vegan Cinnamon Roll Cake uses softened vegan butter and almond milk combined with apple cider vinegar to create a vegan buttermilk effect, helping the cake rise and tenderize. Aquafaba from canned chickpeas is whipped to add lightness and moisture as an egg substitute. The batter consists of cake flour mixed with baking powder and baking soda for lift, combined with sugar and oil to keep the crumb moist. A cinnamon swirl made of vegan butter, brown sugar, cinnamon, and flour is folded into the batter, replicating the classic cinnamon roll flavor within a cake form.
Baked in a greased and parchment-lined 9-inch pan at 350°F, the cake develops a soft crumb with sweet and spicy ribbons throughout. After cooling, the cake is topped with a vegan powdered sugar icing made with nondairy milk and vanilla. This cake delivers the essence of cinnamon rolls in a sliceable form suitable for vegan diets, perfect for breakfasts or dessert.
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Ingredients
Cake
- 1/3 cup vegan butter softened at room temperature (I used Country Crock’s olive oil-based Plant Butter
- 3/4 cup nondairy milk I used almond milk, 2 tablespoons at room temperature
- 1 1/2 teaspoons apple cider vinegar
- 2 cups cake flour 256 g, spooned and leveled
- sea salt heaping 1/4 teaspoon, fine
- 2 teaspoons baking powder aluminum-free
- 1/4 teaspoon baking soda
- 1/3 cup sunflower oil or other neutral-tasting oil
- 3/4 cup organic cane sugar 2 tablespoons
- 1/3 cup aquafaba the liquid from a can of chickpeas
- 1 teaspoon vanilla extract pure
Cinnamon Swirl Filling
- 1/2 cup vegan butter softened at room temperature (I used Country Crock’s olive oil-based Plant Butter
- 1/3 organic brown sugar tightly packed cup
- 2 teaspoons ground cinnamon
- 1 tablespoon flour you can use more of the cake flour, or all-purpose flour
Sugar Icing
- 1 cup powdered sugar organic
- 2 tablespoons nondairy milk
- 1/2 teaspoons vanilla extract pure
Instructions
- Take the vegan butter for the cake and cinnamon swirl out of the fridge to soften.
- Line the bottom of a round 9-inch cake pan with parchment paper and grease the sides to prevent sticking. Preheat the oven to 350°F/175°C.
- Make the vegan buttermilk. Combine the 3/4 cup + 2 tablespoons non-dairy milk and apple cider vinegar and stir. Set aside to curdle.
- Prepare the aquafaba. Pour 1/3 cup of the liquid from a can of chickpeas into a medium bowl. You can also use the liquid from chickpeas cooked from scratch. With an electric mixer, beat the aquafaba on medium speed until it starts to get foamy, about 45-60 seconds.
- Whisk together the cake flour, salt, baking powder, and baking soda in a medium bowl.
- In a large bowl, add the softened 1/3 cup vegan vegan butter, cane sugar, and oil until well incorporated and fluffy, 45 seconds or so. Add in the whipped aquafaba and vanilla extract, and mix until just combined, 15-20 seconds .
- Add half of the flour mixture into the butter-sugar mixture, beating on low speed until just combined. Then add the vegan buttermilk and beat until just combined. Finally, add in the remaining flour mixture until you have a mostly smooth batter, but do not overmix (it’s okay if there are a few flour pockets remaining) to prevent the cake from getting dense. The batter should be light and fluffy. Transfer the batter to the prepared 9-inch cake pan.
- Make the cinnamon swirl filling: Add the 1/2 cup butter, brown sugar, cinnamon, and 1 tablespoon flour to a medium bowl. Using an electric mixer on medium speed, cream together until evenly combined.
- Scoop the cinnamon swirl filling into a piping bag or a ziplock bag with the tip cut off. Starting in the center, pipe the filling into a concentric circle to mimic the look of a cinnamon roll. Alternatively, you can simply dollop the cinnamon filling evenly over the cake better and use a skewer or knife to marble and swirl over the cake.
- Bake the cake for 40-45 minutes, or until a toothpick inserted in center comes out mostly clean, and it feels firm to the touch and the edges are lightly browned. My cake was done in exactly 40 minutes.
- Remove the cake from the oven and allow to cool on a cooling rack for 10-15 minutes before removing from the cake pan and serving.
- Make the sugar icing while the cake is resting. Add the powdered sugar, 2 tablespoons nondairy milk, and vanilla to a medium bowl. Whisk until smooth, but still thick and viscous. Add more milk as needed. Drizzle the icing over the warm cake and serve warm.
Nutrition Information
Show Details
Calories
332kcal
(17%)
Carbohydrates
45g
(15%)
Protein
3g
(6%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Sodium
259mg
(11%)
Potassium
45mg
(1%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin A
611IU
(12%)
Vitamin C
1mg
(1%)
Calcium
83mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 45g | 15% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Sodium | 259mg | 11% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 611IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
32 reviews
Excellent
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