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This vegan cinnamon roll cake has all of the delicious flavors of a cinnamon roll, but it is much easier to make in cake form. Put away your rolling pin!
I loved cinnamon rolls when I was younger. My mom would buy a roll of the Pillsbury cinnamon rolls, and we would bake them on Saturday morning. I would always slather my cinnamon roll in icing because the icing is the best part of a cinnamon roll.
I haven’t had a cinnamon roll in six years (since I have been a vegan) until a few weeks ago when I tried making homemade vegan cinnamon rolls. While the homemade vegan cinnamon rolls were delicious, they were a pain to make. It took me such a long time to roll out my dough, and my hands were hurting by the end of it.
Not too long after that experience I was on Pinterest and saw a non-vegan recipe for cinnamon roll cake, and I was inspired to make my own vegan version. This vegan cinnamon roll cake did not disappoint either. It has all of the flavors of a cinnamon roll without having to hurt my hands spending 30 minutes rolling out the dough.
Ingredients to Make a Vegan Cinnamon Roll Cake:
Vegan Cake:
- 3 cups all-purpose flour
- 1 cup of cane sugar
- 4 tsp baking powder
- 2 flax eggs. one flax egg is 2.5 tbsp of water and 1 tbsp ground flax seeds. For this recipe, you will use 5 tbsp of water and 2 tbsp of ground flax seeds in total
- 2 tsp vanilla extract
- 1 1/2 cups unsweetened almond milk
- 1/2 cup vegan butter melted
Vegan Cinnamon Filling:
- 3/4 cup vegan butter melted
- 1 cup packed brown sugar
- 2 tbsp all-purpose flour
- 1 tbsp cinnamon
Vegan Cream Cheese Frosting:
- 1/3 cup vegan cream cheese
- 2 tbsp vegan butter melted
- 1/3 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 tsp unsweetened almond milk to thin frosting
How to Make Homemade Vegan Cinnamon Roll Cake:
How to Make the Vegan Cake:
Preheat the oven to 350F degrees. Spray a 9 x 13 dish with nonstick cooking spray. Make your flax egg by mixing the water and ground flax seeds together in a small bowl. Place the flax egg mixture into the refrigerator for a few minutes for it to thicken up. In a large bowl (or a stand mixer), combine all of the ingredients for the cake (except for the melted vegan butter). Slowly add the 1/2 cup vegan melted butter. I found it easier to mix using a hand mixer versus mixing with a spoon. You could also use a stand mixer. Mix until just combined. Be careful not to overmix. Finally, spread the batter evenly into your baking dish.
How to Make the Cinnamon Filling:
Combine all of your filling ingredients in a small bowl: melted vegan butter, brown sugar, flour, and cinnamon. Stir until well combined.
Scoop the filling by spoonfuls onto the cake batter.
Take a butter knife and swirl your knife all around the cake. Swirl through both the cinnamon and the cake batter. Bake the cake for about 35-40 minutes, until a knife or toothpick inserted into the center comes out clean.
How to Make the Vegan Cream Cheese Frosting:
Combine all of the ingredients (except for the almond milk, and mix until smooth. Add the almond milk if you want a thinner frosting.
Finally, spread the vegan cream cheese frosting over the warm cake and enjoy!
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Vegan Cinnamon Roll Cake
Ingredients
Cake:
- 3 cups all-purpose flour
- 1 cup cane sugar
- 4 tsp baking powder
- 2 flax eggs one flax egg is 2.5 tbsp of water and 1 tbsp ground flax seeds. For this recipe you will use 5 tbsp of water and 2 tbsp of ground flax seeds in total
- 2 tsp vanilla extract
- 1 1/2 cups unsweetened almond milk
- 1/2 cup vegan butter melted
Cinnamon Filling
- 3/4 cup vegan butter melted
- 1 cup packed brown sugar
- 2 tbsp all-purpose flour
- 1 tbsp cinnamon
Vegan Cream Cheese Frosting:
- 1/3 cup vegan cream cheese
- 2 tbsp vegan butter melted
- 1/3 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 tsp unsweetened almond milk to thin frosting
Instructions
For the Cake:
- Preheat the oven to 350F degrees. Spray a 9 x 13 dish with nonstick cooking spray.
- Make your flax eggs by mixing the water and ground flax seeds together in a small bowl. Place the flax egg mixture into the refrigerator for a few minutes for it to thicken up.
- In a large bowl (or a stand mixer), combine all of the ingredients for the cake (except for the melted vegan butter).
- Slowly add the 1/2 cup vegan melted butter. I found it easier to mix using a hand mixer versus mixing with a spoon. You could also use a stand mixer. Mix until just combined. Be careful not to overmix.
- Spread the batter evenly into your baking dish.
For the Filling:
- In a small bowl, combine all of your filling ingredients: melted vegan butter, brown sugar, flour, and cinnamon. Stir until well combined.
- Scoop the filling by spoonfuls onto the cake batter.
- Take a butter knife and swirl your knife all around the cake. Swirl through both the cinnamon and the cake batter.
- Bake the cake for about 35-40 minutes, until a knife or toothpick inserted into the center comes out clean.
For the Vegan Cream Cheese Frosting:
- Combine all of the ingredients (except the almond milk, and mix until smooth. Add the almond milk if you want a thinner frosting.
- Spread the frosting over the warm cake.
