Cinnamon Roll Cake

I forgot to post last week so I will probably have 2 posts in a row.

We have allergies in our family so a lot of our recipes are vegan or are good for those allergic to dairy, egg, and soy and even sometimes we make stuff gluten free. ( this recipe though)

Last week I made Cinnamon Cake. With our substitutions this recipe is dairy, soy, and egg free.
I forgot to take a picture right away and my family eats things pretty fast so by the time I thought about it.... too late.

My mom got the cinnamon cake recipe from Pinterest from "A Chef in Training". Here is a picture from there.

I have made it several times and am able to do it all by myself.

Now here is the recipe:

Cinnamon Roll Cake

3 cups flour
1/4tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cups milk (We use rice milk)
2 eggs (I am allergic to eggs so we use 1T ground flax, 2T warm water, and 1 T applesauce per egg. Mix it all together then add)
2 tsp vanilla
1/2 cup melted butter (we use earth balance soy free margarine)

Topping
1 cup butter softened (we use earth balance soy free margarine)
1 cup brown sugar
2 Tbs flour
1 Tbs cinnamon

Glaze
2 cups powdered sugar
5 Tbs milk
1 tsp vanilla

Preheat oven to 350 degrees. Spray a 9x13 glass baking pan with cooking spray. Set aside.

In an electric or stand mixer (we used a kitchen aid) add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in the melted butter. Pour into the prepared 9 x 13 baking pan.

For topping, In a large bowl mix the 1 cup butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a kife to marble/swirl through the cake. (I use a butter knife to make zig zags through the cake and this worked perfect)

Bake at 350 for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean.

For Glaze: in a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evely over the warm cake. Serve warm or at room temperature.


We usually save it and eat it for breakfast the next day. It is super sweet but super yummy!