Vegan Cinnamon Roll Cake

This vegan cinnamon roll cake captures all the flavors of traditional cinnamon rolls but in a simple cake form. Its moist, tender, and perfect for any occasion. Plus, its easier to make than traditional cinnamon rolls

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 cup non-dairy milk such as almond or soy milk
• 1/4 cup vegetable oil
• 1 tablespoon apple cider vinegar
• 2 teaspoons vanilla extract
• For the cinnamon filling:
• 1/2 cup brown sugar
• 2 tablespoons ground cinnamon
• 1/4 cup vegan butter, melted
• For the glaze:
• 1 cup powdered sugar
• 2 tablespoons non-dairy milk
• 1/2 teaspoon vanilla extract

Instructions:

Set the oven to 350F 175C and heat it up

A 9x9-inch baking pan should be greased

Mix the flour, sugar, baking powder, and salt in a large bowl with a whisk

Put the non-dairy milk, vegetable oil, apple cider vinegar, and vanilla extract in a different bowl and mix them together

Add the wet ingredients to the dry ones and mix them together just until they are mixed

For the filling, mix the brown sugar and cinnamon in a small bowl

If you have a baking pan ready, pour half of the batter into it

Spread the sugar and cinnamon mix out evenly over the batter

Cover the cinnamon sugar layer with the rest of the batter

Spread the vegan butter that has been melted on top of the cake batter

Put it in the oven and bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean

Mix the powdered sugar, non-dairy milk, and vanilla extract in a bowl with a whisk until light and smooth while the cake bakes

Take the cake out of the oven and let it cool for a few minutes after its done baking

Spread the glaze on top of the hot cake

Enjoy warm cake slices