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Vegan Cinnamon Swirl Cake Recipe

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This recipe for Vegan Cinnamon Swirl Cake, by , is from Kaylen's Vegan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kaylen Rice

Category:
Category:

Ingredients:  
Ingredients:  
Wet:
1 cup (244 ml) non dairy milk such as almond or soy
1 tsp vinegar ( apple cider vinegar or white)
1/3 cup (66.67 g) sugar 1 tbsp more for sweeter
1/4 cup (56 ml) 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 (250 g) 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 (0.25 tsp) baking soda
1/2 tsp (0.5 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

Directions:
Directions:
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. 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 and add in more flour 1 tbsp at a time).

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.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Variations: Add some chopped nuts on the cinnamon sugar layers for variation.
Bake into cupcakes with 1 or 2 cinnamon layer. Bake for 22 to 25 mins.

Gluten-free: Mix 3/4 cup white rice flour, 1 1/4 cup almond flour, 1/3 cup potato starch, 1/2 tsp citric acid and 1 tbsp chia seeds/flax seed meal. Use 1 3/4 cup of the flour mix and add more as needed.
See gluten-free christmas cake for details about process, need for citric acid and batter consistency. If making it without citric acid, bake the batter into cupcakes.

 

 

 

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