Churros, cinnamon buns, snickerdoodles and more – all these bakes have such a wonderful warmth about them, there’s something so ultimately comforting about baking (and eating) with cinnamon and sugar. It’s almost like a sweet warm hug, the kind of hug we’re all missing right now.
I served this cake for both pudding and a teatime treat, and it worked superbly in both scenarios. It won’t look quite so pretty without a bundt cake tin but it’ll still taste amazing. Let me know what you think?
makes one cake
370g self-raising flour
2 tbsps Birds custard powder (make sure it’s the diary free version)
220g caster sugar
1 1/2 tsps bicarbonate of soda
pinch of salt
290ml dairy-free milk
2 tbsps dairy-free yogurt
100g dairy-free margarine, melted
3 tbsp soft brown sugar
1 tsp cinnamon
2 tbsp caster sugar
- Preheat the oven to 190 degrees Centigrade/Gas Mark 5. Grease the cake tin with melted margarine and sprinkle over a dusting of caster sugar and cinnamon
- Sift together the flour, custard powder, bicarb and salt
- Stir in the caster sugar
- In a separate bowl, mix together the dairy-free milk, melted dairy-free margarine and yogurt.
- Mix the wet ingredients into the dry. Mix gently until well combined.
- Pour half into the cake tin, sprinkle over the cinnamon sugar and then top with the other half of the better. Gently marble thebatzer with a skewer and bake for 30-35 minutes, until a knife comes out clean
- Remove from the tin and sprinkle with the extra sugar whilst still warm. If you want to add a chocolate sauce melt together 50g dark chocolate with 3 tbsp dairy-free cream.