Vegan Cinnamon Roll Cake

• Refrigerated

  • 1 cup Almond milk

• Condiments

  • 3/4 cup Vegan butter substitute

• Baking & Spices

  • 1 tsp Baking soda
  • 1 tbsp Cinnamon
  • 1 shake Cinnamon
  • 1/2 cup Coconut sugar
  • 1 3/4 cup Gluten free all purpose flour
  • 2 cups Powdered sugar
  • 1/4 tsp Sea salt
  • 2 tsp Vanilla extract
  • 1 cup White sugar

• Oils & Vinegars

  • 1 tsp Apple cider vinegar
  • 1/3 cup Coconut oil

• Nuts & Seeds

  • 1 cup Walnuts optional

• Dairy

  • 1/2 cup Cream cheese, dairy free

• Other

  • 1 tablespoon gluten-free all purpose

Found on katalysthealthblog.com

Description

Ingredients

• 1 3/4 cup gluten-free all purpose flour
• 1 cup white sugar
• 1 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1 cup almond milk
• 1 teaspoon apple cider vinegar
• 1/3 cup coconut oil, softened
• 2 teaspoons vanilla extract
• 1/4 cup vegan butter substitute, softened
• 1/2 cup coconut sugar
• 1 tablespoon cinnamon
• 1 tablespoon gluten-free all purpose flour
• 1/2 cup dairy-free cream cheese
• 1/2 cup vegan butter substitute
• 2 cups powdered sugar
• shake of cinnamon
• 1 cup chopped walnuts [optional]

Directions

• Preheat oven to 350 degrees. Spray an 8 inch cake pan with cooking spray. In a large bowl, mix together the almond milk and vinegar. Set aside for 5 minutes. After 5 minutes, beat together the almond milk mixture, coconut oil and vanilla extract. Add the flour, sugar, baking soda and sea salt. Beat until smooth. Pour batter into cake pan and set aside. In a small bowl, beat together the filling ingredients. Once smooth, drop by spoonfuls over the cake batter. Swirl into the batter using a knife. Bake cake for 25 minutes or until toothpick comes out clean. While cake is baking, beat together the frosting ingredients. Once cake is cooled, spread frosting generously over cake making sure to frost the sides. Add walnuts if using.