Gooey Vegan Cinnamon Roll Cake With Sweet Vanilla Icing

I made this vegan cinnamon roll cake for my family’s Sunday brunch last week. The cinnamon swirl made the kitchen smell like a bakery, and my dad said it was better than the cinnamon rolls he grew up with.

Delicious Vegan Cinnamon Roll Cake

This cake is made with simple plant-based ingredients and is perfect for gatherings or as a treat any day of the week. It takes around 60 minutes to prepare and bake, serving about 8 to 10 people.

Ingredients

• 2 cups all-purpose flour
• 1 cup almond milk or any plant-based milk
• 1/4 cup coconut oil melted
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3 tablespoons ground cinnamon
• 1/2 cup granulated sugar for filling
• 1 cup powdered sugar for icing
• 2 tablespoons almond milk for icing
• 1/2 teaspoon vanilla extract for icing

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. Mix Dry Ingredients: In a large bowl, combine the flour, brown sugar, granulated sugar, baking powder, and salt.
3. Combine Wet Ingredients: In another bowl, whisk together the almond milk, melted coconut oil, and vanilla extract.
4. Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Prepare Cinnamon Filling: In a small bowl, mix 1/2 cup granulated sugar with ground cinnamon.
6. Assemble the Cake: Pour half of the cake batter into the prepared dish, then sprinkle the cinnamon sugar filling evenly on top, and pour the remaining batter over that, smoothing it out as needed.
7. Bake: Bake for about 35-40 minutes, or until a toothpick comes out clean from the center.
8. Make the Icing: While the cake is baking, prepare the icing by mixing powdered sugar, almond milk, and vanilla extract until smooth.
9. Serve: Once the cake is cool slightly, drizzle the icing on top, slice, and serve warm.

Cook and Prep Times

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes

Nutrition Information

• Servings: 8-10 slices
• Calories: 250kcal
• Fat: 10g
• Protein: 2g
• Carbohydrates: 38g

I keep the cake covered at room temperature for up to two days, or in the fridge for up to four days. The icing sets firm, and I let chilled slices sit out for ten minutes before serving.