Gretchen's Vegan Bakery

Cinnamon Bun Cake

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Cinnamon Bun Cake filled with cream cheese icing!

Cinnamon bun cookies adorn the top of each slice!

 

Cinnamon Bun Cake

But first of all let’s talk about this Cinnamon Bun Cookie

While it is not essential to the making of this cake, that cute little cookie decor on top of each slice is really what makes this cake so perfect!

Cinnamon Bun Cake

I’m not sure which is the star of this show the cookies or the cake?!

Cinnamon Bun Cake

In the YouTube video tutorial linked below, you will notice I am using my old version of cream cheese icing

I’ve included both recipes listed below, but I highly recommend using the 2-2-2 Recipe!

CLICK HERE TO READ ALL ABOUT THE 2-2-2!

Cream Cheese Icing

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Notes for Success:

Cinnamon sponge cake recipe is a spinoff from my famous Fluffy Vanilla Cake Recipe
However you can really use your favorite vanilla cake recipe with an addition of cinnamon!

7″ cake pans are always my choice for a nice 3 layer cake
Although if you only have 8″ pans just divide the cake batter between 2 pans!

For those who cannot get cake flour you can use all All Purpose Flour in the total amount of 300g weight or a scant 2½ cups

Cream cheese icing I cannot stress enough how much I am in love with the No Cream Cheese Recipe!
Be sure to read all about the 2-2-2 recipe and vegan lactic acid before deciding which recipe to choose!
If you do opt for the original recipe with the vegan cream cheese you will have to refrigerate this cake

The cinnamon roll cookies can be made well in advance to ease the preparation of this cake

CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE!

Cinnamon Bun Cake

 

5.0 from 1 reviews
Cinnamon Bun Cake
 
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Prep time
Bake time
Total time
 
Preheat the oven to 350°F Grease & parchment line your 3-7" cake pans *If you do not have 7" cake pans you can divide this batter evenly between 2-8" pans for a 2 layer cake instead
Serves: serves 12
Ingredients
  • For the Cinnamon Sponge Cake:
  • White or Apple Cider Vinegar 1 Tablespoon (15ml)
  • Plant Milk 1 cup (237ml)
  • Vanilla Extract 2 teaspoon (10ml)
  • Cake Flour 2½ cup (300g) *see notes above
  • Flax meal 4 Tablespoons (36g)
  • Hot Water 8 Tablespoons (118ml)
  • Granulated Sugar 1½ cup (300g)
  • Baking Powder 4 teaspoons (20g)
  • Ground Cinnamon 3 teaspoons
  • Salt 1 teaspoon (6g)
  • Vegan Butter 12 Tablespoons (170g)
  • 1 Recipe 222 Cream Cheese Icing
  • 1 Recipe Cinnamon Bun Cookies
Instructions
  1. For the cinnamon sponge cake: Combine the flax meal with the hot water and let stand to thicken
  2. Add the vinegar to the soy milk and then add the vanilla extract
  3. Sift the flour with the baking powder, cinnamon and salt
  4. Cream the slightly softened vegan butter with the sugar until light and fluffy and this will take about 3-5 minutes on medium to high speed
  5. Add the flax paste to the creaming mixture while mixing on medium speed, scrape the bottom and sides of the bowl to incorporate evenly, whip on high for 30 seconds to emulsify
  6. Add about ⅓ of the sifted flour ingredients to the creaming mixture while mixing on low speed just until combined, then add half of the plant milk
  7. Add another ⅓ of the flour and then the remaining milk
  8. Add the last amount of flour and mix just to combine evenly.
  9. Portion the batter between your greased and parchment lined cake pans and bake immediately in a preheated 350°F oven for approximately 25-30 minutes or until they are springy to the touch when you gently press the centers.
  10. Cool in the pans until you can safely touch them with your hands and then flip them out onto a wire rack to cool completely.
  11. While the cake is baking you can make the Cinnamon Bun Cookies as per the instructions on that post and the 2-2-2 Cream Cheese icing as well
  12. If you are making the original cream cheese icing recipe, follow these directions:
  13. Mix the softened vegan butter with the confectioners sugar BY HAND IN A LARGE MIXING BOWL WITH A SPATULA until smooth
  14. Add the vanilla extract and the apple cider vinegar then add the vegan cream cheese and blend smooth, mix gently or the vegan cream cheese can get too soft and soupy
Notes
If you are using the original recipe for cream cheese icing to fill this cake, it must be kept refrigerated, but I find it is best served room temperature so set it out for about 1 hour before serving.

If you a re using the 2-2-2 Cream Cheese Icing recipe then it can stay at room temperature for up to 3 days

Store for up to 1 week in the refrigerator covered for freshness

Cake can be frozen for up to 1 month wrapped well to prevent drying

 

Reader Interactions

Comments

  1. Tania

    This sounds absolutely wonderful!
    One question, though…
    I can see that you use flax meal as an egg replacement. I understand that it wouldn’t be classified as vegan anymore, but how many eggs would the 4 Tablespoons of flax meal equate to if I decided to swap it out? I think my daughter refers to herself as a vEGGan.

  2. Connie MacNeil

    Hello just wondering if you do any gluten free Baking or how I would switch this up to be gluten free. Thanks btw I love your channel and your recipes are outstanding

  3. val greene

    Hi,
    I loved your baking. I just do not care for the gluten free stuff.
    So thank you anyway. I will stay with the standards.

  5. Timesaflyin

    Hey, Gretchen, this sounds like another terrific cake. Just was wondering the reason for adding apple cider vinegar to the icing…. What does that do?

    • Gretchen

      Thanks! I add ACV to my recipes that call for Vegan Cream Cheese, because I find that it adds that characteristic “tang” that regular cream cheese imparts. I also use Tofutti Brand Cream Cheese and definitely find it lacking in that aspect, so this may not be the case with other VCC brands

  6. Christine Nairne

    Hi Gretchen

    I first want to say I have watched your videos from early 2015 and when you had some little videos when you had your bakery . I just want to say thank you for bringing out the talent I had in me that I did not know I had until I started baking with your recipes and watching the videos how to put it all together .

    I just have one question . How can I convert back to regular eggs,milk,cream cheese ect as im not on the vegan train fully and my children are kinda picky lol .

    Keep the ideas and the yummy recipes coming . Your truly a baker superstar in my books.

    Thanks
    Christine (Canada)
    Thank you

  7. Timesaflyin

    HELP,!
    I Am looking for a cake recipe I saw just a few days ago that used biscotti cookie butter as well as cookies for garnish and some cookie balks for garnish. What is the name of the cake and would you add it to the recipe list, please. I have already bought the cookies and the cookie butter.

    Thanks. I cannot wait to bake this.

  8. Marilyn

    This cake recipe was a hit! Made it for my boyfriend’s birthday and now his family has asked me to make it for another birthday celebration.

  9. Miki

    Hi! I’m planning to make this cake. I was wondering if I could replace the flax meal with aquafaba? If possible, where should I add it in and should I whip it up first? Thank you 🙂