Cinnamon Bun Cake
 
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 Milk1 cup (237ml) *or any milk alternative of your choice see notes for success above
  • 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)
  • For the Original Cream Cheese Icing:
  • Vegan Butter 8 tablespoons (112g)
  • Confectioners Sugar 2 cups (240g)
  • Vanilla Extract 1 teaspoon
  • Vegan Cream Cheese 2 -8ounce packages (454g)
  • Apple Cider Vinegar 1 teaspoon
  • OR
  • 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
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/cinnamon-bun-cake/