Introduction

This Vegan Cinnamon Roll Cake is a delightful twist on a classic favorite, perfect for any time you crave that cozy cinnamon sweetness. Light, fluffy, and topped with a rich cinnamon swirl and creamy icing, it’s sure to impress both vegans and non-vegans alike.

A single-layer round cinnamon roll cake with a golden-brown base topped with a thick layer of white icing that drips down the sides in swirled patterns, placed on a round white marble board with a slice being lifted by a silver spatula, revealing the fluffy, soft texture inside; the background shows a blurred white cloth and some yellow flowers scattered around the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup vegan butter, softened at room temperature (I used Country Crock’s olive oil-based Plant Butter)
3/4 cup + 2 tablespoons nondairy milk at room temperature (I used almond milk)
1 1/2 teaspoons apple cider vinegar
2 cups (256 g) cake flour, spooned and leveled
A heaping 1/4 teaspoon fine sea salt
2 teaspoons aluminum-free baking powder
1/4 teaspoon baking soda
1/3 cup sunflower oil, or other neutral-tasting oil
3/4 cup + 2 tablespoons organic cane sugar
1/3 cup aquafaba (the liquid from a can of chickpeas)
1 teaspoon pure vanilla extract
1/2 cup vegan butter, softened at room temperature (for the cinnamon swirl)
1/3 tightly packed cup organic brown sugar
2 teaspoons ground cinnamon
1 tablespoon flour (cake flour or all-purpose flour)
1 cup organic powdered sugar
2 tablespoons nondairy milk
1/2 teaspoon pure vanilla extract

Instructions

Step 1: Take the vegan butter for the cake and cinnamon swirl out of the fridge to soften.
Step 2: Line the bottom of a 9-inch round cake pan with parchment paper and grease the sides. Preheat the oven to 350°F (175°C).
Step 3: Make the vegan buttermilk by combining 3/4 cup + 2 tablespoons nondairy milk with the apple cider vinegar. Stir and set aside to curdle.
Step 4: Prepare the aquafaba by pouring 1/3 cup of chickpea liquid into a medium bowl. Beat with an electric mixer on medium speed until foamy, about 45–60 seconds.
Step 5: Whisk together the cake flour, sea salt, baking powder, and baking soda in a medium bowl.
Step 6: In a large bowl, cream together the softened 1/3 cup vegan butter, cane sugar, and sunflower oil until fluffy, about 45 seconds. Add the whipped aquafaba and vanilla extract, mixing until just combined.
Step 7: Add half of the flour mixture to the wet ingredients, beating on low until just combined. Then add the vegan buttermilk and beat again. Finally, fold in the remaining flour mixture gently to keep the batter light and fluffy. Transfer the batter to the prepared cake pan.
Step 8: Make the cinnamon swirl by creaming the 1/2 cup vegan butter, brown sugar, cinnamon, and 1 tablespoon flour together with an electric mixer until well combined.
Step 9: Spoon the cinnamon swirl filling into a piping bag or a zip-top bag with the tip cut off. Starting from the center, pipe it in concentric circles over the batter, or dollop and swirl it with a skewer for a marbled effect.
Step 10: Bake the cake for 40–45 minutes, until a toothpick inserted in the center comes out mostly clean and the edges are lightly browned. It should feel firm to the touch.
Step 11: Let the cake cool on a rack for 10–15 minutes before removing it from the pan.
Step 12: While the cake cools, make the icing by whisking powdered sugar, 2 tablespoons nondairy milk, and vanilla until smooth and thick. Add a little more milk if needed. Drizzle the icing over the warm cake and serve.

Tips & Variations

Use aquafaba whipped to soft peaks for an even lighter cake texture.
Try different nondairy milks like oat or soy for subtle variations in flavor.
Add chopped nuts or raisins to the cinnamon swirl for extra texture.
Substitute maple syrup in the icing for a different sweetness profile.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat gently in the microwave or oven before serving to restore warmth and softness.

How to Serve

A round cinnamon roll cake with a thick, white icing glaze spiraled on top and dripping down the golden-brown edges sits on a white marble board. The cake is cut into several triangular slices, with one slice slightly lifted by an antique-style silver cake server, showing the soft, fluffy layers inside. In the background, there is a white pitcher filled with a dark liquid, soft beige cloth, and bright yellow flowers, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

This recipe uses cake flour for a light texture, but you can try a gluten-free flour blend designed for cakes. The texture might differ slightly, so proceed with a blend that includes xanthan gum for best results.

What if I don’t have aquafaba?

Aquafaba helps to mimic egg whites for fluffiness. You can substitute with 1/4 cup unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoons water, rested until gelled) but texture may be a bit denser.