Original recipe: here Ingredients Vanilla cake:
- 150 g (¾ cup) caster/superfine or granulated sugar
- 70 g (½ stick + 1 tbsp) unsalted butter(country crock fake butter), melted and cooled until warm
- 55 g (¼ cup) vegetable oil, or other neutral-tasting oil
- 3 flaxeggs(3Tbsp of flaxseed meal + 9Tbsp of water)
- 115 g (½ cup) vegan yoghurt, room temperature
- 60 g (¼ cup) oat milk, room temperature
- 2+ tsp vanilla extract
- 280 g (2⅓ cups) GF Flour
- 2 tsp baking powder
- 3/4 tsp xanthan gum
- 1/4 tsp salt
Cinnamon-sugar topping:
- 75 g (¼ cup + 2 tbsp) light brown soft sugar
- 1.5 tbsp ground cinnamon
- 8 g (1 tbsp) GF Flour
- 40 g (3 tbsp) unsalted butter(country crock fake butter), melted and cooled until warm
Cream cheese icing:
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115 g (½ cup) violife vegan cream cheese, room temperature
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120 g (1 cup) powdered/icing sugar
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½ tsp vanilla bean paste (or 1 tsp vanilla extract)
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5 g (1 tsp) oat milk, room temperature
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Whisk all the wet ingredients together
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Whisk all the dry ingredients together
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Mix the dry into the wet via whisk or mixer and beat the hell out of it.
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Dump cake batter into 9x9 pan with parchment paper
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scoop cinnamon topping in to circles all around cake then swirl a bunch with a knife 🗡️
Bake 350F 40mins
- Give pan a wiggle/shake to see if it jiggles
Let rest for 20mins the put icing on