I’ve been wanting to make cinnamon rolls for the longest time but finding active dry yeast is almost impossible here. So I opted for experimenting with cinnamon cake and lemme just say I’m glad I did! This cake is great on its own or would pair perfectly with a classic cup of coffee. ☕️
2 cups all-purpose flour (can substitute with gluten-free)
1/2 tsp baking soda
1 tsp baking powder
1/4 cup coconut oil
1 cup nondairy milk
1 tbsp apple cider vinegar
1 tsp vanilla
1/4 cup coconut sugar
1/4 tsp salt
1 tbsp unsweetened applesauce
2 tsp cinnamon
3 tbsp brown sugar
-Preheat oven to 350F
-Line or oil 9.5 x 5.25 loaf pan to prevent sticking -Mix milk and apple cider vinegar and set aside for a couple minutes to create “buttermilk”
-Combine all cake dry ingredients and mix thoroughly
-Add in wet ingredients, including buttermilk mixture, and fold in until batter forms
-Mix filling ingredients – cinnamon and brown sugar – in a small bowl and set aside
-Add half of batter to loaf pan
-Sprinkle filling mixture on top until covered, can use a toothpick or chopstick to swirl into batter if desired
-Add last half of batter on top
-Sprinkle rest of filling mixture on top until covered
-Bake for 25-35 minutes or until center is cooked through

For more vegan recipes, follow @kelsveganeats ✨

%d bloggers like this: