Cinnamon swirl cake

Name: Cinnamon swirl cake
Prep time: 30 min
Total time: 80 min
Yield: 16
Ingredients: 500 g white flour; 1 parcel baking powder; 300 g sugar; 1 tsp vanilla paste; 2 tbsp cane sugar; 50 g pecan nuts; 3 ¾ dl soya drink; 100 g vegan butter substitute; 1 ½ dl rapeseed oil; 1 pinch ground cardamom; 2 pinch salt; 25 g cinnamon; ½ tsp cinnamon

Vegan desserts Baking sweet

Total: 1 hr 20 min. | Active: 30 min.

vegan, lactose-free

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From the moment it's in the oven, this vegan cinnamon swirl cake gives off a wonderfully warming and comforting aroma of autumn that will make your mouth water in anticipation of the first bite. The cake is similar in taste to a cinnamon swirl, however it is made with a simple sponge mixture. The delicate marbling and the crunchy topping add a touch of sophistication to every slice.

Recipe by:
Corinne and Bettina - nom-nom

Ingredients

for 16 pieces

Batter
450 g	white flour
1 parcel	baking powder (approx. 15 g)
200 g	sugar
1 pinch	ground cardamom
1 pinch	salt
3 ¾ dl	soya drink
1 ½ dl	rapeseed oil (see note)
1 tsp	vanilla paste

Cinnamon swirl
100 g	vegan butter substitute, melted, left to cool
100 g	sugar
25 g	cinnamon
1 pinch	salt
50 g	white flour

Topping
2 tbsp	cane sugar
50 g	pecan nuts, coarsely chopped
½ tsp	cinnamon

How it's done

Batter

In a bowl, mix the flour with all the other ingredients up to and including the salt. Combine the soya drink, oil and vanilla, pour in, mix. Transfer the cake batter to the prepared tin.

Cinnamon swirl

Mix the butter substitute, sugar, cinnamon and salt in a bowl, mix in the flour until the mixture is evenly coloured. Spread the mixture on top of the batter, fold into the batter using a spoon (marbling).

Topping

Mix the sugar, nuts and cinnamon, spread on top of the batter.

To bake

Approx. 50 mins. in the lower half of an oven preheated to 170 °C. Remove, allow to cool slightly. Leave the cake to cool on a rack.

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