If you crave the gooey, spiced comfort of cinnamon rolls without the fuss of rolling dough, this vegan cinnamon roll cake is the answer. Combining all the best elements of a classic cinnamon roll—pillowy texture, buttery cinnamon swirl, and sweet glaze—this cake is easy to make, entirely plant-based, and perfect for breakfast, brunch, or dessert. Whether you’re baking for a crowd or a cozy weekend treat, this recipe delivers all the nostalgia and flavor in a fraction of the time.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsweetened non-dairy milk (such as almond, soy, or oat)
- 1/3 cup neutral oil (such as canola or melted coconut oil)
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- 1/4 cup vegan butter, melted (for swirl)
- 1/2 cup packed light brown sugar (for swirl)
- 1 1/2 tablespoons ground cinnamon (for swirl)
- 1/2 cup powdered sugar (for glaze)
- 1–2 tablespoons non-dairy milk (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch (20×20 cm) square baking pan or line it with parchment paper for easy removal.
- Make the cake batter: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. In a separate bowl or large measuring cup, combine the non-dairy milk, oil, apple cider vinegar, and vanilla extract.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients. Mix gently with a spatula or wooden spoon until just combined; do not overmix. The batter should be thick but pourable.
- Spread the batter: Transfer the batter to the prepared baking pan and smooth the top evenly with a spatula.
- Make the cinnamon swirl: In a small bowl, mix together the melted vegan butter, brown sugar, and cinnamon until it forms a thick, sandy paste.
- Add the swirl: Drop spoonfuls of the cinnamon mixture over the cake batter. Use a knife or skewer to swirl the mixture through the batter, creating a marbled effect. Be careful not to overmix the swirl—you want distinct ribbons of cinnamon.
- Bake: Bake for 32–38 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The edges should be golden and the top set.
- Cool: Let the cake cool in the pan for at least 20 minutes before glazing. This helps the swirl set and makes slicing easier.
- Prepare the glaze: In a small bowl, whisk together the powdered sugar, 1 tablespoon non-dairy milk, and vanilla extract. Add more milk, a teaspoon at a time, until the glaze is thick but pourable.
- Glaze and serve: Drizzle the glaze over the slightly warm cake. Slice and enjoy warm or at room temperature!
Tips
- Flour: For a gluten-free version, use a 1:1 gluten-free baking flour blend. The texture may be a bit more delicate, but it works well.
- Oil substitute: You can use melted vegan butter in place of oil for a richer flavor, or applesauce for a lower-fat option (note: texture will be softer).
- Mixing: Don’t overmix the batter after combining wet and dry ingredients—overmixing can make the cake dense.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Serving Suggestions
- Serve warm with a cup of coffee or chai for a cozy breakfast or brunch.
- Add a scoop of vegan vanilla ice cream or coconut whipped cream for an indulgent dessert.
- Sprinkle chopped toasted pecans or walnuts over the glaze for extra crunch and flavor.
- Pair with fresh fruit such as sliced strawberries or stewed apples for a refreshing contrast.
Variations
- Apple Cinnamon Roll Cake: Fold 1/2 cup finely diced peeled apples into the batter before swirling for added moisture and a fruity twist.
- Pumpkin Spice Version: Replace 1/2 cup of the non-dairy milk with pumpkin puree and add 1/2 teaspoon pumpkin pie spice to the cinnamon swirl for autumnal flair.
- Chocolate Swirl: Add 2 tablespoons cocoa powder to the cinnamon swirl mixture for a chocolate-cinnamon combo.
- Lemon Zest: Add 1 teaspoon lemon zest to the batter for a fresh, tangy note that pairs beautifully with the sweet cinnamon.
Storage and Reheating
To keep your vegan cinnamon roll cake fresh, store it in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. If refrigerating, let the cake come to room temperature or gently warm slices in the microwave for 10–15 seconds before serving. To reheat in the oven, cover the cake with foil and warm at 300°F (150°C) for about 10 minutes. The cake can also be frozen (without glaze) for up to 2 months; thaw overnight in the refrigerator and glaze just before serving.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Let it cool completely, then cover tightly and store at room temperature or in the refrigerator. Glaze just before serving for the freshest taste and appearance.
What non-dairy milk works best?
Any unsweetened non-dairy milk will work in this recipe. Almond, soy, oat, and cashew milk are all great choices. Full-fat or barista-style milks will yield a slightly richer, creamier cake, but even lighter varieties work well.
Can I use coconut sugar instead of brown sugar?
Yes, coconut sugar can be used in place of brown sugar in the cinnamon swirl. The flavor will be a bit more caramel-like and slightly less sweet, but the texture and swirl effect will still be delicious.
How do I know when the cake is done?
The cake is done when the edges are golden, the top is set, and a toothpick inserted into the center comes out clean or with just a few moist crumbs. If you see wet batter on the toothpick, bake for a few more minutes and check again.
Can I double the recipe?
Absolutely. To serve a crowd, double all ingredients and bake in a 9×13-inch (23×33 cm) pan. Increase the baking time to 36–42 minutes, checking for doneness after 36 minutes with a toothpick.
Is this recipe nut-free?
The cake itself is nut-free if you use a nut-free non-dairy milk (like oat or soy) and ensure your vegan butter and other ingredients are free from cross-contamination. Always check labels if serving to someone with a nut allergy.