The recipe below is copied from Katalyst Health who created it. We are posting it here with slight adaptations to make it vegan but we encourage you to check out her original recipe by clicking here, and her entire blog as well. It's amazing. Bookmark it and check it weekly.
This recipe has several stages to it but they are all pretty simple. I'm confident no matter your level of experience you can make this vegan cinnamon roll cake come out perfect with no problems. Please let us know how yours turns out and enjoy!
Vegan Cinnamon Roll Cake
- 1 3/4 cup gluten-free all purpose flour
- 1 cup organic white sugar
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1 C almond milk
- 1 tsp apple cider vinegar
- 1/3 cup coconut oil
- 2 tsp vanilla extract
- 1/4 cup vegan butter softened
- 1/2 cup coconut sugar
- 1 tblspn cinnamon
- 1 tblspn gluten-free all purpose
- 1/2 cup vegan cream cheese
- 1/2 cup vegan butter
- 2 C powdered sugar
- 1 cup chopped walnuts
Preheat oven to 350 degrees. Lightly cover 8 inch cake pan with cooking spray.
Mix almond milk and vinegar in large bowl. Let sit for five minutes
Beat almond milk mixture, vanilla extract and coconit oil together.
Add flour, baking soda, sugar, sea salt. Continue beating until smooth.
Pour batter into cake pan.
Beat the filling ingredients together in a bowl until smooth.
Use a spoon to drop over the cake batter in different spots.
Swirl the filling into the batter using a knife.
Bake 25 minutes or until toothpick comes out clean.
Beat frosting ingredeints while the cake is baking
Allow cake time to cool then spread frosting on top and sides.
Walnuts are options, add last.