Description
Soft, “buttery,” and perfectly moist, this vegan snickerdoodle cake is swirled with a light brown sugar cinnamon filing and uses cream of tartar in the cake batter to create the most BEAUTIFUL rise and texture! Just a bowl and a whisk, and layered with a dairy free brown sugar cinnamon ‘cream cheese’ frosting, you won’t believe there’s no eggs and dairy!
Ingredients
Scale
Cinnamon Swirl:
- 3/4 cup (150 g) light brown sugar
- 1 tbsp ground cinnamon
- 1/4 cup (57 g) vegan butter, melted
- 2 tbsp all purpose flour
- 1 tsp vanilla extract
Vanilla Cake:
- 1 1/4 cup (300 mL) vegan buttermilk, room temperature
- 1 3/4 cup (350 g) granulated sugar
- 1 cup (220 g) salted vegan butter (I recommend Miyoko’s or Flora Plant butter), melted and room temperature
- 1 cup (240 g) unsweetened applesauce or dairy free yogurt, room temperature
- 2 tbsp vanilla extract (yes, 2 tablespoons!!)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cream of tartar
- 1/4 tsp sea salt
- 3 2/3 cup (450 g) all-purpose flour (or 512 g gluten free 1:1 baking flour + 1 tbsp arrowroot or cornstarch)
- Optional (but recommended): 1/4 tsp vanilla powder
Cinnamon Buttercream:
- 1 1/2 cups vegan butter, room temperature
- 1 cup vegan cream cheese, room temperature
- 1 cup (200 g) light brown sugar
- 4 cups (480 g) organic powdered sugar
- 1 tbsp ground cinnamon
- 2 tsp vanilla extract
- 1/4 cup (60 mL) vegan heavy cream
Instructions
- Prep: Preheat the oven to 350 F. Grease three 8″ cake pans with olive or cooking oil, and line with parchment paper. Set aside.
- Prepare the vegan buttermilk. Combine the dairy free milk with the apple cider vinegar, and set aside to sit for 5-6 minutes. You can weigh and measure the remaining ingredients during this time.
- Make the cinnamon swirl filling: In a small bowl, whisk together the light brown sugar, cinnamon, and flour. Then add in the vegan butter and vanilla extract, and mix until you create a crumble. Set aside.
- Make the batter: In a stand mixer with paddle attachment or a large bowl with whisk, mix together the melted vegan butter and sugar until combined, then add in the dairy free yogurt and vanilla extract. Whisk again, before adding the baking powder, baking soda, cream of tartar, and sea salt. Add in about half of the flour, along with half of the vegan buttermilk, and whisk just until combined. Add in the remaining flour and vegan buttermilk, and whisk just no more dry ingredients. Make sure to scrape the bottom of the bowl as well as the sides.
- Bake: Pour the batter into the cake pans. Sprinkle the cinnamon crumble mixture on top of the cake pans evenly per pan, and swirl with a butter knife. Bake the cake layers for 30-32 minutes, or until a toothpick comes out clean.
- Cool: Remove from the oven and allow the cakes to cool in their pans for 10 minutes, then carefully transfer to a cooling rack to cool completely. Once cooled completely (there is absolutely no warmth to the touch!), then you can prepare your frosting. This will take about an hour.
- Make the cream cheese frosting: When ready to frost the cakes, add vegan butter and cream cheese to a large bowl or stand mixer and cream for 2-3 minutes. Add in the light brown sugar and cinnamon, followed by 1 cup of powdered sugar at a time, continuing the beat the mixture until it’s a thick frosting. Add in vanilla and vegan heavy cream, and continue to beat until desired texture.
- Frost and serve: Frost cake, decorate, and enjoy!
Notes
Gluten free: I recommend King Arthur Measure for Measure gluten free flour.