Vegan Cinnamon Cake with Cinnamon Streusel and Cinnamon Vanilla Glaze
If you dream of eating dessert for breakfast, this vegan Cinnamon Cake is going to make you smile. It's got a delicious layer of cinnamon sugar swirled between two layers of fluffy, moist cake. On top goes a yummy cinnamon streusel topping. And if all that isn't enough, there's a cinnamon vanilla glaze drizzled over the top. Vegan, soy-free recipe. Can be whole wheat.
Servings: 20 servings
Calories: 308kcal
Equipment
- Bowls for mixing
- Large baking pan or cake, any shape, about 3 ½ to 4 quarts capacity
Ingredients
For the cake:
- 3 ¾ cup unbleached all purpose flour (or whole wheat pastry flour)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1.5 cups sugar (turbinado or vegan cane sugar)
- 8 tablespoon vegan butter (1 stick. Softened to room temperature. You can also use vegetable oil here)
- 1.5 cups nondairy milk (I used almond)
- 1 teaspoon apple cider vinegar
- ½ cup aquafaba (chickpea brine)
- ½ cup applesauce
- 2 teaspoon pure vanilla extract
For the cinnamon streusel:
- ½ cup unbleached flour
- 1.5 tablespoon cinnamon
- 1 cup sugar
- 6 tablespoon vegan butter (softened to room temperature)
For the cinnamon vanilla glaze:
- ½ cup raw cashews
- ½ tsp pure vanilla extract
- ½ cup nondairy milk
- ¼ cup sugar
- ½ teaspoon cinnamon
Instructions
Make the filling:
- Mix the cinnamon and sugar in a bowl and set aside.
Make the streusel:
- In another bowl, mix the flour, cinnamon, butter and sugar until everything comes together. Set aside.
Make the cake:
- Preheat the oven to 350 degrees.
- Prepare a large baking pan (mine is a round one, about 11 inches in diameter, but a rectangular 9 X 13 inch pan would be fine).
- Mix the flour with the baking soda, baking powder and salt in a bowl and set aside.
- Mix the nondairy milk and apple cider vinegar and set aside to curdle.
- In a large bowl or the bowl of a stand mixer, beat the sugar with the oil and applesauce using the whisk attachment until everything is well mixed, about a minute. Add the aquafaba and beat on medium-high speed for another two minutes. The mixture will look curdled but don't worry.
- Add the vanilla and nondairy milk to the bowl, mix, and then add the flour in three batches. Make sure everything is mixed well and scrape down the sides and bottom of the bowl after each addition.
- Pour half the batter into the prepared pan. Sprinkle the cinnamon filling over the batter and use a knife to gently swirl it into the batter. Now pour the remaining batter over the top of the filling. Scatter the prepared streusel over the top evenly.
- Bake the cake in the preheated oven for 50-55 minutes or until a toothpick inserted in the center comes out clean or with crumbs sticking to it.
- Remove the cake from the rack and allow it to cool.
Make the glaze:
- While the cake is cooling, place all ingredients for the glaze-- the cashews, the milk, vanilla, cinnamon and sugar -- in a blender and blend into a very, very smooth paste.
- Drizzle the glaze over the cooled cake. Cut and serve the cake right out of the pan.
Nutrition
Calories: 308kcal | Carbohydrates: 56g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Sodium: 158mg | Potassium: 117mg | Fiber: 1g | Sugar: 33g | Vitamin A: 374IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg