Vegan Cinnamon Swirl Cake

By Vegan Richa · 60 min

Ingredients

Instructions

1. Preheat the oven to 350°F (180°C). Line a 9 by 5 inch loaf pan with parchment or grease it.
2. Mix the non-dairy milk and vinegar and let it sit for 2 minutes. Add the remaining wet ingredients and whisk until the sugar is fully combined.
3. Sift or whisk together 1 3/4 cups of flour, the cornstarch, baking powder, baking soda and salt. Add the remaining flour 1 tablespoon at a time if needed, until the batter is fluid but just slightly stiff. Whole grain flour may need no more than 1 3/4 cups.
4. In a small bowl, mix the cinnamon, sugar and a good pinch of salt until the cinnamon is evenly blended.
5. Pour half the batter into the pan and sprinkle with half the cinnamon mixture. Pour in the rest of the batter and smooth it out, then sprinkle the remaining cinnamon mixture on top.
6. Swirl a knife lightly through the batter, then spray a little oil on top.
7. Bake for 50 to 60 minutes, checking at 45 minutes, until a toothpick from the center comes out completely clean.
8. Cool on the counter for 10 minutes, remove from the pan and cool completely before slicing. Store at room temperature for up to 2 days or refrigerated for up to a week.

Summarized from Vegan Richa's video. Watch it for the details.

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