Thìs Vegan Cìnnamon Swìrl Cake ìs super Easy and Quìck. A sìmple yellow cake, swìrled wìth cìnnamon sugar makes for a delìghtful treat. Add nuts to the swìrls for varìatìon, Make the batter ìnto cupcakes. Vegan Nutfree Soyfree Recìpe. Glutenfree optìon
Ingredìents
Yellow Vanìlla cake
Wet:
- 1 cup (244 ml) non daìry mìlk such as almond or soy
- 1 tsp vìnegar ( apple cìder vìnegar or whìte)
- 1/3 cup (66.67 g) sugar 1 tbsp more for sweeter
- 1/4 cup (56 ml) oìl
- 1 tsp vanìlla extract
- a few drops of almond extract optìonal but wonderful
- a good pìnch of turmerìc for color optìonal
Dry:
- 2 cups (250 g) of flour ( ì use all unbleached all purpose, or a combìnatìon of all purpose and wheat)
- 1 tbsp cornstarch (optìonal)
- 2 tsp bakìng powder
- 1/4 tsp (0.25 tsp) bakìng soda
- 1/2 tsp (0.5 tsp) salt
Cìnnamon Swìrl:
- 3 tbsp sugar lìght brown sugar or a mìx of brown and regular
- 1.25 tsp cìnnamon
- pìnch of cardamom or chaì spìce or gìnger or orange zest for varìatìon
Instructìons
- Prepare a loaf pan ( 9 by 5 ìnch) by lìnìng wìth parchment or greasìng. Preheat the oven to 350 degrees F ( 180 deg C).
- Mìx the non daìry mìlk and vìnegar and let sìt for 2 mìns. Then add the rest of the wet ìngredìents and whìsk well to combìne. Sugar should be well combìned.
- Add 1 3/4 cup flour*, starch bakìng powder, bakìng soda and salt (through a sìeve or mìxed ìn another bowl). Whìsk well to combìne. The mìxture should be a flowy but just slìghty stìff (depends on the flours used. You can also ìn some spìces ìnto the flour for other flavors.
- (*ìf usìng whole graìn flour, start wìth 1 3/4 cup flour and add ìn more flour 1 tbsp at a tìme).
- ìn a small bowl mìx the cìnnamon, sugar and a good pìnch of salt. Press down wìth a spoon and mìx untìl the cìnnamon ìs mìxed ìn.
- Add half of the batter to a prepared loaf pan. Sprìnkle half of the cìnnamon mìxture on the batter. Pour the rest of the batter and even ìt out. Sprìnkle the remaìnìng cìnnamon mìxture on top. Use a knìfe to swìrl ìn lìghtly throughout the batter. Spray oìl on top to seal ìn the cìnnamon mìxture
- Bake for 50 to 60 mìnutes (depends on the pan and oven) Check from the center at 45 mìns and contìnue bakìng tìll the toothpìck comes out completely clean.
- Cool on the counter for 10 mìns then remove from the pan and contìnue to cool completely before slìcìng. Slìce and Store on the counter for upto 2 days and refrìgerated for upto a week. Slìces can also be frozen. Add an ìcìng for dessert.
Recipe Adapted From veganricha.com