Gluten Free Vegan Cinnamon Roll Cake

Total time1 hr 10 min

Prep time20 min

Cook time35 min

This snacking cake pours together in one bowl, with a thick, pourable batter that bakes up soft and tender under a ribboned layer of cinnamon-sugar swirl. That swirl gets dragged through in long S-shaped strokes right before baking, so every square comes out marbled with pockets of brown sugar and warm cinnamon. Once it's out of the oven, a simple vanilla glaze goes on while the cake is still warm, soaking in just enough to add a sweet, glossy finish without weighing it down. Plant-based milk and neutral oil keep the crumb moist and soft for days, so this is an easy make-ahead treat for a crowd. It slices cleanly right from the pan, no fussy layering or frosting required. Between the swirl, the glaze, and that tender crumb, this one is a genuinely solid pick for a gluten free dessert table.

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Ingredients

12 servings

For the cake

2 cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose 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
½ tsp salt
1 cup plant-based milk
⅓ cup neutral oil (such as canola oil or vegetable oil)
2 tsp vanilla extract
1 tbsp apple cider vinegar

For the cinnamon swirl

⅔ cup packed brown sugar
2 tsp ground cinnamon
3 tbsp vegan butter, melted

For the glaze

1 cup powdered sugar
2–3 tbsp plant-based milk
½ tsp vanilla extract

Instructions

1
Preheat the oven to 350°F (175°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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