Cinnamon Bun Cake filled with cream cheese icing!
While it is not essential to the making of this cake
that cute little cinnamon bun cookie decor on top of each slice is really what makes this cake so perfect!
In the YouTube videoyou 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 new shelf stable 2-2-2 Recipe!
Not sponsored by any product or company below
Notes for Success:
Originally I used my Vanilla Cake Recipe with a cinnamon twist
But I’ve updated the recipe below to my One Bowl Mix method rather than the creaming method which was the original mix method
Baking in 7″ cake pans are always my choice for a 3 layer cake
However if you only have 8″ pans just divide the cake batter between the 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
Cinnamon Bun Cake
Ingredients
For the Cinnamon Cake
- 1½ cups Unsweetened Vanilla Plant Milk 355ml
- 1 Tbs Apple Cider Vinegar 15ml
- ⅔ cup Vegetable Oil 160ml
- 1½ cups Granulated Sugar 300g
- 1 teaspoon Vanilla Extract 5ml
- 3 cups Cake Flour 360g
- 1 teaspoon Baking Soda
- 3 teaspoons Cinnamon
- ½ teaspoon Salt
For the Filling & Icing
- 1 Recipe 2-2-2 Cream Cheese Icing
For the Garnish
- 1 Recipe Cinnamon Bun Cookies
Instructions
- Preheat the oven to 350℉ & prepare 3-7" cake pans with grease & parchment lining
- In a large mixing bowl combine the flour, sugar, baking soda & salt & whisk or sift to distribute evenly
- In a large measuring cup combine the plant milk, extract, vinegar & oil
- Pour the wet ingredients into the dry ingredients & whisk to a smooth batter
- Divide the batter evenly amongst your cake pan(s) & bake for approximately 18-22 minutes then determine how much longer they need to bake. The cakes are done when they are springy to the touch when you gently press the centers
- Cool completely while you prepare the cream cheese icing recipe
- Cinnamon Bun Cookies can be make well in advance & frozen to be used as garnish on each slice
Notes
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.
Hi Thanks, this was equal to 2 eggs, but you have to adjust the liquid also, take out some of the plant milk- like ¼cup
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
Hi Connie, thank you! I do not do any gluten free baking, Im sorry CLICK HERE for more
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.
Hi Thankyou! Well that’s a great thing since I do not do any gluten free baking! So you are in luck!
Hi Gretchen:
Is your cookbook available on google books? Or in any other ebook format?
It is on Kindle you can see the Amazon options click here and thank you
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?
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
Hello!
I was wondering what size pans you used? Would there be enough batter for me to fill up two 8” pans to the top?
Hi I Use 7″ pans, it would be fine to use 2-8″ pans instead, just divide the batter between the 2 pans
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
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.
Hey, I just found the Cookie Butter Crunch Cake recipe. Wish me success. I’m baking it for my birthday to share with friends. Yum.
HI Thanks yes CLICK HERE
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.
YAY!!
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 🙂