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 (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
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
Amanda says
October 14, 2020 at 7:15 amThis recipe was so easy to follow! Made for a friend to go with his morning cup of coffee. He loved it!
Ria says
October 16, 2020 at 7:09 amHello I tired this recipe cinnamon swirl and just the top where you add the cinnamon sugar that got burnt how to avoid that from happening I don’t have oil spray ? Please advise
Vegan Richa Support says
October 16, 2020 at 10:14 amoh no!! I’m sorry that happened – you can brush oil on or if you don’t have a brush then you could use paper towel to seal it in so it doesn’t burn next time.
Richa says
October 16, 2020 at 10:52 amSwirl the cinnamon sugar in to the batter on the top so there’s some batter mixed in which will protect the sugar. Also bake the cake on a lower shelf in the oven because it seems like the oven is heating the top of it too much.
Kim says
October 24, 2020 at 10:42 amMade this today – it tuned out really well and it’s delicious. Reminds me of cinnamon swirl breakfast pastries. Love it.
Vegan Richa Support says
October 25, 2020 at 2:56 pmYay! That’s just what I like to hear
Santana says
October 29, 2020 at 7:05 amCan I use oat flour for this recipe?
Vegan Richa Support says
October 29, 2020 at 10:13 amYou can’t swap it out but i suggest following the steps for Gluten Free in the recipe. Just oat flour will make a really dry cake.
Santana says
October 29, 2020 at 2:55 pmGotcha…gotcha gluten free is not really my concern. I just stay away from any rice flours, or white flours…only use oat, spelt, almond, coconut, amaranth, quinoa, buckwheat…
Lena says
October 31, 2020 at 10:29 amHi! Want to make this today. Was wondering if I wanted to make this in a bundt pan, should I double the recipe?
Vegan Richa Support says
November 1, 2020 at 1:58 pmthat should be perfect. – fill up to 2/3 of the pan.
Morgan Brady says
November 18, 2020 at 7:59 amLove the recipe!
I was wondering , if you choose to use cornstarch does that replace the baking powder or do you still use both? I was confused by the “add starch baking powder” portion of the recipe so I opted not to use the starch just in case.
Thanks!
Richa says
November 18, 2020 at 9:08 amIt’s starch, baking powder. Starch is for binding and lightening the mix. Baking powder is for leavening
Crystal says
November 28, 2020 at 8:18 amCan you use spelt flour instead?
Richa says
November 28, 2020 at 9:13 amIt will be much denser with all spelt. Use a mix of spelt and all purpose. If using all spelt, you’ll need less flour. Start with a 1/4 cup less
Erika says
November 29, 2020 at 8:21 amCan it be made in a bundt cake form?
Vegan Richa Support says
November 29, 2020 at 3:13 pmAbsolutely – good idea! use same amounts
Nishma Varsani says
December 4, 2020 at 12:52 amThanks Richa! I am going to attempt them as cupcakes today!
Patricia Aguilar says
December 5, 2020 at 10:18 amLately I’ve switched to oat milk. I find it creamier and more flavor neutral in my coffee. Can I use oat milk in this recipe?
Richa says
December 5, 2020 at 2:53 pmYes
Patricia Aguilar says
December 5, 2020 at 3:09 pmThanks
Evelyn says
December 21, 2020 at 11:52 amJust 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?
Vegan Richa Support says
December 23, 2020 at 6:25 pmoh! sorry to hear that. ensure that you use parchment paper and try it at 340*
Crystal says
January 21, 2021 at 6:58 pmGreat, loved that your desserts are not overly sweet. It’s just right… thank for the lovely recipes
Vegan Richa Support says
January 25, 2021 at 11:24 amI”m so glad taht you loved them & the sweetness – thanks for popping in ♡
New Baker? says
February 16, 2021 at 5:26 pmThe 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 🙁
Richa says
February 16, 2021 at 6:14 pmLooks 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