Cinnamon Bun Cake filled with cream cheese icing!
Cinnamon bun cookies adorn the top of each slice!
But first of all let’s talk about this Cinnamon Bun Cookie
While it is not essential to the making of this cake, that cute little cookie decor on top of each slice is really what makes this cake so perfect!
I’m not sure which is the star of this show the cookies or the cake?!
In the YouTube video tutorial linked below, you will notice I am using my old version of cream cheese icing
I’ve included both recipes listed below, but I highly recommend using the 2-2-2 Recipe!
CLICK HERE TO READ ALL ABOUT THE 2-2-2!
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Notes for Success:
Cinnamon sponge cake recipe is a spinoff from my famous Fluffy Vanilla Cake Recipe
However you can really use your favorite vanilla cake recipe with an addition of cinnamon!
7″ cake pans are always my choice for a nice 3 layer cake
Although if you only have 8″ pans just divide the cake batter between 2 pans!
For those who cannot get cake flour you can use all All Purpose Flour in the total amount of 300g weight or a scant 2½ cups
Cream cheese icing I cannot stress enough how much I am in love with the No Cream Cheese Recipe!
Be sure to read all about the 2-2-2 recipe and vegan lactic acid before deciding which recipe to choose!
If you do opt for the original recipe with the vegan cream cheese you will have to refrigerate this cake
The cinnamon roll cookies can be made well in advance to ease the preparation of this cake
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE!
Cinnamon Bun Cake
Total time
Preheat the oven to 350°F Grease & parchment line your 3-7″ cake pans *If you do not have 7″ cake pans you can divide this batter evenly between 2-8″ pans for a 2 layer cake instead
Ingredients
- For the Cinnamon Sponge Cake:
- White or Apple Cider Vinegar 1 Tablespoon (15ml)
- Plant Milk 1 cup (237ml)
- Vanilla Extract 2 teaspoon (10ml)
- Cake Flour 2½ cup (300g) *see notes above
- 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)
- 1 Recipe 222 Cream Cheese Icing
- 1 Recipe Cinnamon Bun Cookies
Instructions
- For the cinnamon sponge cake: Combine the flax meal with the hot water and let stand to thicken
- Add the vinegar to the soy milk and then add the vanilla extract
- Sift the flour with the baking powder, cinnamon and salt
- Cream the slightly softened vegan butter with the sugar until light and fluffy and this will take about 3-5 minutes on medium to high speed
- 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 to emulsify
- Add about ⅓ of the sifted flour ingredients to the creaming mixture while mixing on low speed just until combined, then add half of the plant milk
- Add another ⅓ of the flour and then the remaining milk
- Add the last amount of flour and mix just to combine evenly.
- 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.
- Cool in the pans until you can safely touch them with your hands and then flip them out onto a wire rack to cool completely.
- While the cake is baking you can make the Cinnamon Bun Cookies as per the instructions on that post and the 2-2-2 Cream Cheese icing as well
- If you are making the original cream cheese icing recipe, follow these directions:
- Mix the softened vegan butter with the confectioners sugar BY HAND IN A LARGE MIXING BOWL WITH A SPATULA until smooth
- 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
Notes
If you a re using the 2-2-2 Cream Cheese Icing recipe then it can stay at room temperature for up to 3 days
Store for up to 1 week in the refrigerator covered for freshness
Cake can be frozen for up to 1 month wrapped well to prevent drying
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