Dairy-free, egg-free, nut-free, soy-free cinnamon roll cake.

Pinterest is a pretty amazing thing if you ask me. It’s very inspiring, even though I will probably not do more than half the things I pin to my boards. But this cinnamon roll cake peaked my interest. In the photo I pinned, it looks so rich and decadent. My husband loves all things cinnamon, so I thought I’d give it a try. Find the original pin here if you’re pinterested: http://pinterest.com/pin/243475923574739444/

If you follow me on Pinterest, you’ll see that I might comment on a recipe, “I think I can veganize this!” And often, when I do, it turns out very well. I love this cake because you get all-things-good about cinnamon rolls, but with less work. No kneading, rising or rolling.

Ooey gooey allergen-free goodness!

This cake is delicious, and safe for those of us who can’t have milk, eggs and nuts. Give it a try. You won’t regret it!

Adapted from Cookin’ Up North via Pinterest

Vegan Cinnamon Roll Cake
Serves 12-18

Cake:
1 c. sugar
1/4 tsp.salt
4 tsp. baking powder
3 c. flour
1 1/2 c. non-dairy milk
1 T.  Ener-G Egg Replacer plus 4 tbsp non-dairy milk or water OR 1/2 cup non-dairy yogurt (both options are the equivalent of two eggs)
2 tsp. vanilla
1/2 c. non-dairy margarine, melted (recommended: Earth Balance Organic Soy-Free Non-Hydrogenated Buttery Spread)

Topping:
1 c. non-dairy margarine, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Glaze:
2 c. powdered sugar
5 Tbsp. non-dairy milk
1 tsp. vanilla

Procedure

1. Heat oven to 350 degrees. Grease a 13×9 pan with non-dairy margarine.
2. Whisk together sugar, salt baking powder and flour.
3. Add non-dairy milk, egg replacer and vanilla and mix until well-combined.
4. Slowly stir in the melted margarine.
5. Pour batter into prepared pan.
6. Prepare the topping. Mix all the ingredients together until well combined.
7. Drop topping evenly over the batter and swirl with a knife.
8. Bake at 350 for 28-32 minutes, or until an inserted toothpick comes out clean (insert away from topping to get an accurate reading).
9. While cake is baking, prepare glaze. Mix all ingredients together until well-combined.
10. While warm drizzle the glaze over the cake. Serve warm.

Baker’s note: I have used both types of egg replacer in this recipe with good results. Coconut yogurt works well, and is a great option if you can’t have soy yogurt.

About Sheila Ray

I've been a full-time creative communications professional since college, and my work includes art direction, graphic design, writing and photography. I run a freelance creative marketing strategy business from my home office. I'm also a mom of two children, one of which has life-threatening food allergies. I experience, learn, and discover more about myself and God's plan for me everyday. As I share my stories, I share my faith. I hope you find my blog informational and inspirational.

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