Eosinophilic Esophagitis Friendly Vegan Cinnamon Roll Cake
Total time1 hr 10 min
Prep time20 min
Cook time35 min
4.9(6)
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Learn more āIngredients
12 servings
For the cake
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 cup granulated sugar
- 1 tbsp baking powder
- Ā½ tsp salt
- 1 cup plant-based milk
- ā cup neutral oil (such as canola or vegetable oil)
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar
For the cinnamon swirl
- ā cup packed brown sugar
- 2 tsp ground cinnamon
- 3 tbsp vegan butter, melted
For the glaze
- 1 cup powdered sugar
- 2ā3 tbsp plant-based milk
- Ā½ tsp vanilla extract
Instructions
- 1
Preheat the oven to 350Ā°F (175Ā°C). Lightly grease a 9x13-inch baking pan.
- 2
In a small bowl, stir together the brown sugar and ground cinnamon for the swirl. Add the melted vegan butter and mix until the mixture resembles wet sand. Set aside.
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