Cinnamon Swirl Cake
dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and veganAll of taste of a cinnamon bun in a light fluffy loaf cake
Equipment
- 2lb loaf tin
Ingredients
- 3 tbsp soft brown sugar
- 2 tsp cinnamon
- 180 g self-raising flour
- 1 tbsp custard powder or cornflour
- 110 g caster sugar
- ¾ tsp bicarbonate of soda
- pinch of salt
- 145 ml dairy-free milk
- 1 tbsp dairy-free yogurt
- 50 g dairy-free margarine melted
- 1 tsp vanilla extract
- 1/4 tsp vinegar or lemon juice
Instructions
- Preheat the oven to 180 degrees Centigrade/Gas Mark 5. Grease and line the loaf tin
- Mix together the soft brown sugar and cinnamon and set aside
- Sift together the flour, custard powder, bicarb and salt
- Stir in the sugar and give it all a whisk to evenly distribute the ingredients.
- Pour in the dairy-free milk, melted dairy-free margarine, yoghurt, vanilla and vinegar or lemon.
- Whisk gently until well combined.
- Pour 1/3rd of the batter into the lined tin and then scatter over one third of the cinnamon sugar, repeat until you have used up all the batter (but make sure you have some of the cinnamon sugar remaining)
- Using a blunt knife, swirl together the layers, this works best by doing large sweeping movements and also to turn some of the batter up from the bottom (see my Instagram reel for greater detail)
- Sprinkle over the remaining sugar mix. If you want to get a nice crack down the centre of the cake, lay some thin strips of dairy-free butter down the centre. (see photo above)
- Bake for 30-35 minutes, until a knife comes out clean
- Remove from the tin and cool on a wire rack
Notes
a nice variation is to add 2 tbsp cocoa to the cinnamon sugar for a dramatic cocoa swirl