Update 9/2/2016: After making my insanely popular chocolate meltaway cake (based on this original version) I have increased the eggs in the recipe from 1 to 2. It makes the cake a bit fluffier and less dense.
It’s been a while since I have shared a recipe with you, but I’m back with a bang. This cinnamon roll cake is amazing! It has all the flavor of a cinnamon roll without all the hassle. This recipe has no yeast; just mix, spread, dollop, swirl, and bake. The cake is sweet and the texture is the perfect balance of dense and light. It’s dairy free-but nobody will believe you.
This recipe is well tested, I made it a few times to make sure it was just right. The first two times I baked this cake, I didn’t even bother to add the icing and we ate just like that. It was simply delicious. The icing is definitely optional, but it does take the deliciousness up a notch.
- 1½ cups flour
- ½ cup sugar
- 1½ tsp. baking powder
- ¼ tsp. salt
- 2 eggs
- ½ cup dairy-free sour cream or unsweetened applesauce
- ¼ cup soy milk
- ¼ cup oil
- 1 tsp. vanilla extract
- ¼ cup margarine, melted
- 1 cup brown sugar
- 2 tsp. cinnamon
- 1 cup powdered sugar
- 3-5 Tbs. water
- ¼ tsp. vanilla extract
- Line an 8x8 inch square or round baking pan with parchment paper or grease with baking spray, set aside.
- Preheat the oven to 350 degrees F.
- In the bowl of an electric stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt. Mix to combine.
- Add in the egg, sour cream, soy milk, oil, and vanilla and mix on low until smooth and combined.
- Pour batter into prepared pan and spread out evenly.
- In a heatproof bowl melt the margarine. Mix in the brown sugar and cinnamon. Once combined dollop the cinnamon sugar mix over the prepared batter. Swirl the batter with a knife to combine.
- Bake for about 30-40 minutes. The batter will puff up and turn golden brown, but the sugar will be a bit jiggly. It will firm up as it cools. Cool completely before adding the icing.
- To prepare the icing, mix the powdered sugar with the vanilla and a bit of water at a time until it is smooth. I like my icing thick but you can also add enough water to make a thin glaze. Drizzle icing over the cake and enjoy!