If you’re looking to feed an army for breakfast – or dessert – or just yourself, you want to make this scrumptious Vegan Cinnamon Cake with a Cinnamon Streusel Topping and a Cinnamon Vanilla Glaze. I know that’s a mouthful, but isn’t it a delicious one? My son, Jay, loves my vegan cinnamon rolls and would have them everyday if he could. It was for him that I came up with this recipe. It’s really like a cinnamon roll cake, and it’s less work for me. And while it’s probably too decadent for breakfast everyday, it works just beautifully for a weekend breakfast or for dessert. The nice thing about this cake is that it is super easy to make and you don’t have to worry about unmolding it and then frosting it, etc. – the part about cake-making that is sometimes the most unnerving and intimidating. Instead, just bake up the cake in a big – and, if possible, pretty – pan, and you can serve it right from the pan.
How to make the perfect vegan cinnamon cake
Even if you’re not a seasoned cake-maker, there is no better recipe to start out with, and very little chance of messing it up if you follow instructions closely. Some of the things to keep in mind when you bake this cinnamon cake or any cake are:
Don’t overmix the ingredients. When you stir your spatula through the batter one too many times, you help gluten form, and gluten – albeit a friend of bread – is not a friend of cake (unless you want your cake to have the texture of bread). When making cake, the golden rule is to mix your batter just until all ingredients are incorporated, and not a second more. Make sure you scrape down the sides and bottom of your pan several times while mixing. This is because ingredients like sugar have a way of sinking to the bottom and you don’t want to pour all of your batter into your pretty cake pan and find that the sugar is sitting at the bottom of the bowl. When making this cake, be bold with the cinnamon. It’s a cinnamon cake, see? You might be tempted to cut back on the amount of cinnamon, and I know it seems like a lot, but you really want cinnamon to be the star here.
Can I make this cake ahead and freeze it?
Yes, you certainly can. Make sure it’s tightly wrapped and in an airtight container. I’d advise waiting to pour on the glaze before serving. Check to get new recipe updates by email.
In the refrigerator, the cake will last for a week, although if your family is anything like mine, it probably won’t.
Ingredients for Vegan Cinnamon Cake
Unbleached all purpose flour (whole wheat pastry flour works too, and makes it better for you. Your cake crumb will be darker, but very tasty) Cinnamon Baking soda Baking powder Salt Sugar Vegan butter Applesauce Aquafaba Nondairy milk. Any nondairy milk is fine, like oat, soy, cashew or almond. Apple cider vinegar Pure vanilla extract
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