Vegan Brown Sugar Cake

Warm, deeply caramelized, and fragrant with cinnamon, this brown sugar cake is the kind of simple bake that makes your whole kitchen smell incredible. The secret to its tender crumb is a combination of flax eggs and a quick plant-based buttermilk — made by stirring apple cider vinegar into plant-based milk — which together mimic the binding and lift that traditional eggs and dairy would provide. Melted vegan butter keeps every bite moist and rich, while a full cup of packed dark brown sugar gives the batter a molasses-forward depth that feels anything but stripped down. The real showstopper is the cinnamon-brown sugar topping, stirred together with a little more vegan butter until it resembles wet sand and then scattered over the batter before baking — it bakes into a crackly, almost toffee-like crust on top. No eggs, no dairy, no compromise on flavor. It slices into 9 generous squares, making it an easy choice for sharing at a gathering or keeping on the counter for a few days of very happy snacking.

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