Cinnamon Roll Cake
Prep time: 
Cook time: 
Total time: 
Serves: serves 12
  • For the Cake:
  • White or Apple Cider Vinegar 1 Tablespoon (15ml)
  • Soy Milk 1 cup (237ml) *or any milk alternative of your choice
  • Vanilla Extract 2 teaspoon (10ml)
  • Cake Flour 2½ cup (300g) *all purpose is ok if you cannot get cake flour CLICKHERE
  • 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 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
  • 1 Recipe Cinnamon Bun Cookies
  1. For the cake: Combine the flax meal with the hot water and let stand to thicken
  2. Add the vinegar to the soy milk to sour then add the vanilla extract
  3. Sift the flour with the baking powder, cinnamon and salt
  4. Cream the vegan butter with the sugar until light and fluffy and this may 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
  6. Add about ⅓ of the flour to the creamed mixture while mixing on low speed just until combined, then add half of the soured milk
  7. Add another ⅓ of the flour and then the remaining sour 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 cake tin until you can safely touch them with your hands and then flip them out onto a wire rack to cool completely.
  11. Next make the icing: Mix the softened vegan butter with the confectioners sugar until smooth
  12. 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 (you can mix this entire icing recipe by hand too)
This cake must be kept refrigerated, but I find it is best served room temperature so set it out for about 1 hour before serving.

Store for up to 1 week in the refrigerator covered for freshness
Recipe by Gretchen's Vegan Bakery at