Vegan Cinnamon Swirl Loaf
This healthier dessert is just like a cinnamon roll but in cake form! It's much easier to make than a cinnamon roll and takes less that 20 minutes to prepare. It's very moist and sweet, but with less added sugar than a traditional cake.
Ingredients
Cinnamon Filling
- 6 tablespoons date syrup see notes
- 8 teaspoons flour
- 1 tablespoon cinnamon
Cake
- 1 ¾ cup all purpose flour
- ¾ cup + 2 tablespoons white whole wheat flour
- 2 tablespoons flaxseed meal completely optional; see notes!
- ½ teaspoon salt
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 7 tablespoons cane or coconut sugar add 1-2 tbsp if using coconut
- ½ cup avocado oil or other neutral oil
- 1 ¾ cup nondairy milk (e.g. oat or almond)
- 1 ½ tablespoons apple cider vinegar
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, combine the milk with apple cider vinegar. Mix and set aside to thicken for 10 minutes. Preheat oven to 325 degrees Fahrenheit and line a loaf pan with parchment paper.
- In a small bowl, mix all the filling ingredients: date syrup*, flour, and cinnamon, and set aside.
- In a large bowl, whisk together the dry ingredients: white flour, white whole wheat flour, baking powder, baking soda, salt, and flaxseed meal if using. Then whisk in all the wet ingredients: sugar, avocado oil, milk mixture, and vanilla.
- Fill the prepared pan with batter and filling, alternating in 7 layers starting and finishing with the batter (4 layers of batter, 3 layers of filling). Bake for 55-65 minutes until it springs back when lightly pressed and a toothpick comes out clean. Let it cool in the oven and don't slice until cooled. Enjoy!
Notes
DATE SYRUP: while you could use a different liquid sweetener, I HIGHLY recommend date syrup for it's caramel-like flavor and NO added sugar! Click here to get some and use code NDELIGHTS for a discount :)
FLAXSEED MEAL: this is completely optional!! The only reason I put it there is to add nutritional value, like fiber and protein. The texture does not change with or without it.
SUGAR: I used unrefined cane sugar, but pretty much any 1:1 granulated sugar will work! The only other one I have experience with is coconut sugar; in which case you will need to add 1-2 tablespoons to get the same amount of sweetness.
AVOCADO OIL: avocado oil is my favorite because of it's unsaturated fats and omega-3s, but any neutral oil will work! I have tried reducing 3 tbsp of oil with more milk, which worked, but wasn't as good. Choose which you'd rather have; less oil or a more moist cake (I'll keep making it with ½ cup)!