If you love all things cinnamon, you'll adore this vegan cinnamon cake which is topped generously with a homely crumbly streusel. The cake itself is so light and soft. If you haven't tried this one yet, then I highly recommend that you add it to your 'to-make list'.
This heartwarming treat makes a perfect sweet snack during the fall time and festive period. It always goes down really well at family gatherings and it also takes less than 30 minutes to make.
Who's having some? This fluffy cake is super moreish, so once you try one slice, you'll almost certainly be going back for more!
If you'd like some more inspirational, autumnal recipes just like this one, you also need to see my vegan gingerbread loaf cake, vegan cinnamon sugar banana muffins and vegan biscoff banana cake recipes.
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Why You Will Love This Cake
- Amazing Flavors - All fans of cinnamon treats are going to be in love with this recipe. Cinnamon is often a secondary ingredient in many of my cakes, but it takes center stage in this recipe. These loaf cakes are bursting with cozy flavors and I know you're going to love them.
- Great Topping - I didn't add a glaze to this cake as I didn't want to overpower the taste of cinnamon. However, instead I decided to opt for a simple brown sugar streusel which compliments the cakes to perfection. It is similar to the one that you will find on my vegan blueberry cream cheese muffins, vegan gingerbread coffee cake and vegan almond raspberry cake.
- Easy to Make - Making the cakes is so simple. After you've made the streusel, all you need to do is fold the dry and the wet cake ingredients together, pour the batter into two cake tins, sprinkle the streusel on top and bake. That's it!
- Allergy Friendly & Plant Based - This vegan cinnamon cake recipe is fully vegan and dairy free.
Ingredient Notes
- Brown Sugar - One of the main streusel ingredients, along with the flour and the vegan butter. A light brown sugar is also used for the cake batter in this recipe due to the high molasses content. This gives the cake a great, sweet flavor as well as moisture.
- Apple cider vinegar - This is the most important ingredient. When mixed into the soy milk, a dairy-free buttermilk will form. This mixture will then react with the leavening agents, creating an airy cake texture. Apple cider vinegar is also a crucial ingredient in other recipes such as, my vegan cherry chocolate cake and eggless chocolate peanut butter cake.
- Ground cinnamon - Without this classic spice, this isn't a cinnamon cake at all. You don't need much at all (only two teaspoons) and you will have a super flavorful cake.
- Allspice - Allspice adds a strong sweetness and aroma to the cake.
- Nutmeg - This is another spice which almost always compliments cinnamon flavors very nicely. Make sure that you don't leave it out if you want maximum results.
- Canola oil - Canola oil is the same as rapeseed oil. Different places in the world call it different things but we all recognise how great it is for baking. This oil takes the moisture in this cake to another level.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- Although, it is not my personal preference, you can certainly add some glaze to the top of the cake if you wish. To do this, simply mix water into powdered sugar until you get a consistency that you like. Like I previously mentioned, a glaze will take the focus away from the cake flavor a little, but I totally understand that this is how many people like it.
- If you like, you can also add extra fillings to the cake batter. Sometimes I like to add things such as, seeds, dried fruits and even chopped nuts like I did in my vegan carrot walnut loaf cake when I used walnuts. There really are so many different possibilities when it comes to cake fillings.
How To Make Vegan Cinnamon Cake
For the full method, please refer to the recipe card at the bottom of this post.
1: Make the streusel first. Mix the brown sugar and the flour in a small bowl.
2: Add the vegan butter. Use your hands or a fork to make a crumble.
3: Grease two loaf cake tins with vegan butter.
4: Make the vegan buttermilk by combining the soy milk and apple cider vinegar.
5: Combine the dry cake ingredients inside a bowl. Mix well.
6: Add the wet ingredients to the bowl.
7: Fold the dry ingredients into the wet ingredients until the cake batter is smooth.
8: Pour the cake batter into the cake tins and sprinkle the streusel onto it.
9: Bake the cakes, then set aside to cool.
Expert Tips
Don't over-mix the cake batter - Over-mixing the cake batter will mean that the texture of your cake will become dense. Fold the batter instead until all the flour pockets are gone. This will give you a lighter cake.
Avoid over-baking the cake - This cinnamon cake dries out fast if it is left in the oven. Make sure you remove the cakes from the oven as soon as 20 minutes are up or until a skewer comes out clean.
Recipe FAQs
I wouldn't personally add any more than an extra half teaspoon. No matter how much you like cinnamon adding too much will make the flavor too strong.
Perhaps you added too much oil to the cake or liquid in general by mistake. Please be vigilant when measuring out your recipe ingredients.
Store at room temperature for 3 days inside an airtight storage container.
More Vegan Cinnamon Recipes
If you tried this Vegan Cinnamon Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Vegan Cinnamon Loaf Cake with Streusel
Ingredients
Streusel Topping:
- 30 g all-purpose flour
- 25 g brown sugar
- 1.5 Tablespoons salted vegan butter softened
Cinnamon Cake Batter:
- 200 ml soy milk
- 1 teaspoon apple cider vinegar
- 190 g all-purpose flour sifted
- 150 g light brown sugar
- 2 teaspoons ground cinnamon
- 0.5 teaspoon allspice
- 0.5 teaspoon nutmeg
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 50 ml canola oil rapeseed
- 1 teaspoon vanilla extract
- 1 teaspoon maple syrup
Instructions
Preparation:
- Preheat your oven to 177 Celsius (350F).
- Grease two 20cm x 10cm loaf cake tins with cold vegan butter. Set aside.
Make the streusel:
- To a small bowl, add the flour and brown sugar. Mix them together.
- Add the vegan butter. Use your hands to combine all the ingredients until it has a crumbly texture like large breadcrumbs. Cover the streusel and place it into the fridge until you need it.
Make the cake:
- To create your vegan ‘buttermilk’, mix the soy milk and apple cider vinegar together. Set the buttermilk aside for 8 minutes so that it can curdle. Measure out the other ingredients for the recipe in the meantime.
- Combine the flour, light brown sugar, cinnamon, allspice, nutmeg, baking powder, baking soda and salt in a large mixing bowl.
- Pour in the curdled soy milk, canola oil, vanilla extract and maple syrup. Fold the dry ingredients into the wet ingredients until the pockets of flour are gone.
- Pour your cake batter equally into the two prepared cake tins and sprinkle the streusel on top of each of them. Bake them in the center of the oven for 20 minutes. By this point, a skewer will come out of the cakes nice and clean.
- Let the cakes cool in their tins for 15 minutes, then place them on a cooling rack to cool completely.
Video
Notes
- Over-mixing the cake batter will mean that the texture of your cake will become dense. Fold the batter instead until all the flour pockets are gone. This will give you a lighter cake.
- This cinnamon cake dries out fast if it is left in the oven. Make sure you remove the cakes from the oven as soon as 20 minutes are up or until a skewer comes out clean.
Mina Chammat says
Love it iwill make again and again any recipe I will get it
DJ says
Thank you, Mina. Means a lot!
Anonymous says
🌟🌟🌟🌟🌟