Vegan Cinnamon Swirl Cake
User Reviews
5
Vegan Cinnamon Swirl Cake
Description
The Vegan Cinnamon Swirl Cake recipe starts by mixing non-dairy milk and vinegar to mimic buttermilk, followed by adding sugar, neutral oil, vanilla, almond extract, and optional turmeric for color. Dry ingredients include flour, cornstarch, baking powder, baking soda, and salt. The batter is combined to a slightly thick but pourable consistency, adaptable by flour type.
A cinnamon-sugar mixture seasoned with cinnamon and an optional pinch of cardamom or chai spices is pressed between layers of batter in a loaf pan, creating the signature swirl pattern in the baked cake. The cake bakes at 350°F (180°C), producing a moist, lightly spiced treat.
This cake is suitable as a sweet snack or breakfast item, offering gentle spice without animal ingredients. It pairs well with coffee or tea and can be enjoyed sliced at room temperature.
Variations include adding chopped nuts to the swirl or baking smaller cupcakes with one or two cinnamon layers. There is also a gluten-free adaptation that substitutes alternative flours and includes citric acid to support rising. Each slice represents about one-sixth of the loaf, making it easy to portion.
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 neutral cooking oil generic cooking oil
- 1 tsp vanilla extract
- almond extract optional but wonderful, a few drops
- Turmeric for color optional, a good pinch
Dry:
- 2 cups 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 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.
Notes
- Add chopped nuts within the cinnamon sugar layers for added texture and flavor variation.
- Bake the batter as cupcakes with one or two cinnamon layers for smaller portions; bake for 22 to 25 minutes.
- For a gluten-free version, substitute with a mix of white rice flour, almond flour, potato starch, citric acid, and chia or flax seed meal; adjust flour quantity for batter consistency.
- The recipe yields about six servings, with each serving roughly two slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 51g | 17% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 0.1g | 1% |
| Sodium | 269mg | 11% |
| Potassium | 212mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Calcium | 134mg | 13% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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