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Vegan Cinnamon Swirl Cake
5 from 153 votes

Vegan Cinnamon Swirl Cake

This Vegan Cinnamon Swirl Cake features a moist, tender crumb made without dairy or eggs, incorporating non-dairy milk mixed with vinegar, neutral oil, and spices. A cinnamon-sugar swirl layered through the batter adds warmth and sweetness, creating a soft loaf with a spiced aroma and a gently cracked top when baked in a standard loaf pan.

Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings: 6
Calories: 316 kcal
Course: Dessert
Cuisine: American, Vegan

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

    Cup of Yum
  1. Prepare a loaf pan ( 9 by 5 inch) by lining with parchment or greasing. Preheat the oven to 350 degrees F ( 180 deg C).
  2. 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.
  3. 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). 
  4. 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.
  5. 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
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 316

% 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.