Vegan Cinnamon Swirl Cake

This cake is moist and light. The recipe is perfect for a two layer 8" iced cake, but it can also be used to make 24 cupcakes (bake time will be closer to 20 minutes for cupcakes)

I like to use oat milk in this recipe, but it will also work with soy milk or almond milk. You can also swap the cinnamon out for cocoa powder if you want a chocolate and vanilla swirl cake.

Recipe

Ingredients:

3 cups Flour

1 tsp   Salt

2 tsp   Baking Soda

2 cups Sugar

⅔ cup Vegetable Oil

2 cup   Oat Milk (or soy milk, or almond milk)

1 Tbsp White Vinegar

2 tsp   Vanilla

2 Tbsp Cinnamon

2 x 8” Cake pans

Directions:

1. Preheat oven to 325 ℉ 

2. Line 2 cake pans with parchment on the bottom, and non-stick cooking spray on the sides

3. Combine flour, salt, baking soda and sugar in your mixing bowl. Whisk them all together, this will help prevent lumps.

4. In another bowl, whisk together the vegetable oil, oat milk, vinegar and vanilla.

5. Pour the wet ingredients into the mixing bowl. With the paddle attachment, mix on low until everything is combined. Scrape the bottom with a spatula. Mix on medium speed for about two minutes. This can also be done with a hand mixer or a spatula, though mixing by hand will take a little longer.

6. Pour the batter evenly into two bowls. Add cinnamon to one of the bowls, and stir until smooth.

7. Scoop the batter into the pans, alternating between the vanilla batter and the cinnamon batter.

8. Gently swirl the batters together in the cake pans using a spoon

9. Bake about 30-40 minutes, turning half way through. It will be done when a toothpick comes out clean, and the cake springs back up when you gently press the top.

10. Let cool in the pans for about an hour, then de-pan and bring to room temperature. You can wrap it and refrigerate for a few days, or freeze it for later.

Step-by-Step Instructions

Whisk together the dry ingredients: 3 cups flour, 1 tsp salt, 2 tsp baking soda, 2 cups sugar

Separately, whisk together the wet ingredients: 2 cups oat milk, 2/3 cup oil, 1 Tbsp vinegar, and 2 tsp vanilla

Prepare your mixing bowl with the paddle attachment, with the dry ingredients

Pour the wet ingredients into the bowl

Mix on low speed until combined. Scrape down the sides of the bowl, and mix on medium speed for about 2 minutes

Pour the batter evenly into two bowls

Add 2 Tbsp cinnamon to one of the bowls, mixing until smooth

You should have two bowls of batter, one with cinnamon, and one plain vanilla

Prepare two 8" cake pans with non-stick spray on the sides, and a circle of parchment paper on the bottom

Scoop the batter into the pans, alternating between vanilla batter and cinnamon

Gently swirl the batters together with a spoon

Bake at 325℉ for about 40 minutes, until a toothpick inserted comes out clean, and the cake springs back when gently pressed

Allow the cake to cool about an hour before taking it out of the pan. If your cake has a domed top, slice it off with a serrated knife. The cakes are ready to assemble.