Description

This Vegan Cinnamon Roll Cake is a delightful plant-based treat that combines the comforting flavors of classic cinnamon rolls in an easy-to-make, moist cake form. Perfectly fluffy with a cinnamon swirl center and a sweet glaze on top, this cake is ideal for breakfast, brunch, or dessert. Made with vegan butter, aquafaba for fluffiness, and dairy-free milk, it caters to vegan diets without compromising on taste or texture.

Ingredients

Scale

Cake Batter

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 (almond milk used)
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 (liquid from a can of chickpeas)
1 teaspoon pure vanilla extract

Cinnamon Swirl Filling

1/2 cup vegan butter, softened at room temperature (same as used in batter)
1/3 tightly packed cup organic brown sugar
2 teaspoons ground cinnamon
1 tablespoon flour (cake flour or all-purpose flour)

Sugar Icing

1 cup organic powdered sugar
2 tablespoons nondairy milk
1/2 teaspoon pure vanilla extract

Instructions

Soften Butter: Take the vegan butter for both the cake and cinnamon swirl out of the fridge to allow it to soften at room temperature, making it easier to blend.
Prepare Pan and Oven: Line the bottom of a round 9-inch cake pan with parchment paper and grease the sides to prevent sticking. Preheat your oven to 350°F (175°C).
Make Vegan Buttermilk: Combine 3/4 cup plus 2 tablespoons of nondairy milk with apple cider vinegar in a small bowl. Stir and set aside to let it curdle, mimicking traditional buttermilk.
Whip Aquafaba: Pour 1/3 cup of chickpea liquid (aquafaba) into a medium bowl. Using an electric mixer, beat at medium speed for 45 to 60 seconds until it starts to get foamy.
Mix Dry Ingredients: In a separate medium bowl, whisk together cake flour, sea salt, baking powder, and baking soda.
Combine Wet Ingredients: In a large bowl, cream together the softened vegan butter, cane sugar, and sunflower oil until light and fluffy, about 45 seconds. Add whipped aquafaba and vanilla extract, mixing until just combined (15-20 seconds).
Add Dry Ingredients and Buttermilk: Add half of the flour mixture to the wet ingredients, mixing on low speed just until combined. Pour in the vegan buttermilk and mix again until combined. Finally, add the remaining flour mixture and mix until mostly smooth but avoid overmixing; some flour pockets are fine. The batter should be light and fluffy. Transfer the batter to the prepared cake pan.
Prepare Cinnamon Swirl Filling: In a medium bowl, cream together 1/2 cup softened vegan butter, brown sugar, cinnamon, and 1 tablespoon flour using an electric mixer on medium speed until fully combined.
Create Cinnamon Swirl: Spoon the cinnamon swirl filling into a piping bag or a ziplock bag with the tip cut off. Starting from the center of the cake batter, pipe the filling in concentric circles to mimic cinnamon rolls. Alternatively, dollop the filling evenly over the batter and use a skewer or knife to swirl and marble the filling into the batter.
Bake: Place the cake in the preheated oven and bake for 40-45 minutes until a toothpick inserted in the center comes out mostly clean, the cake feels firm to the touch, and the edges turn light golden brown. The cake was done in 40 minutes in the original recipe.
Cool: Remove the cake from the oven and let it cool on a wire rack for 10-15 minutes before removing from the pan.
Make Sugar Icing and Serve: While the cake cools, whisk together powdered sugar, 2 tablespoons nondairy milk, and vanilla extract until smooth but still thick and viscous. Add more milk to thin if necessary. Drizzle the icing over the warm cake and serve immediately.

Notes

Softening the vegan butter ahead of time is important for proper mixing and cake texture.
Do not overmix the batter once the flour is added to keep the cake light and fluffy.
Aquafaba acts as an egg replacer to give the cake structure and fluffiness.
The swirl can be piped for a more traditional cinnamon roll appearance or marbled for a rustic look.
Use parchment paper in the pan for easy removal and cleanup.
This cake is best served warm with the icing freshly drizzled on top.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: Vegan American

Keywords: vegan cinnamon roll cake, vegan cake, cinnamon swirl cake, plant-based dessert, vegan breakfast cake