A simple bundt cake that combines my love for cinnamon rolls with my love for cake.

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Who doesn’t love cinnamon rolls? I remember growing up a family friend would make a batch of cinnamon roll dough and give them out to all the families to bake on Christmas day. Literally, the BEST thing ever was waking up to fresh cinnamon rolls on Christmas morning! It’s sadly been ages since I made cinnamon rolls from scratch (I should do that soon though). But the last time I made them, my friend Jo and I did cardamom cinnamon rolls. Delish!

This recipe is a fairly simple bundt cake recipe but adds all the flavors of cinnamon rolls that we love. Give it a try!

Ingredient details:

• Plant milk – I always use oatmilk, as you know if you have ever read a single recipe of mine. But feel free to use your own favorite plant milk. I never recommend coconut milk unless you’re making a curry or something intentionally coconut-y. But not milks or soy should be fine!
• Apple cider vinegar – This is to make the milk have more of a “buttermilk” flavor.
• Vegan butter – I always use Miyoko’s, but any hard plant butter should do for the recipe. Just don’t use a spread.
• Apple sauce – This is your egg replacement. I usually use flax seed for my egg replacement, but didn’t want a funny color. This worked perfectly and makes the inside of the bundt SO light and fluffy!
• Vanilla – Get a quality vanilla so the flavor really shines. I like Nielsen Massey from Whole Foods.
• Organic sugar, Oganic brown sugar, Organic powdered sugar – As usual, if you are in the US make sure all your sugars are organic to be vegan. Non-organic sugar in the US is most likely filtered with bone ash. Whoever came up with this filtering process deserves a kick in the pants.
• Flour – I always use King Arthur, but any flour will do.
• Baking soda & baking powder – For science!
• Salt
• Cinnamon – I use cinnamon in the batter, filling, and glaze because I really wanted that flavor to come through evenly.
• Cardamom – I just use this in the filling and the glaze. Cardamom is such a rich flavor and I feel like just a little bit goes a long way.

Recipe List

Prep time: 15 minutes

Cook time: 70+

Serves: 8-10 slices

Ingredients:

For batter:

1 cup plant milk

1tsp apple cider vinegar

1 cup melted vegan butter

1/2 cup apple sauce

1 tsp vanilla

2 cups organic sugar

3 cups flour

1/2 tsp baking soda

2 tsp baking powder

1/8 tsp salt

1 tsp cinnamon

For filling:

1/4 cup melted vegan butter

1/4 cup organic brown sugar

1 tsp cardamom

2 tsp cinnamon

1 tsp vanilla

For glaze:

1/2 cup organic powdered sugar

1 tbsp plant milk

1 tsp vanilla

1/2 tsp cinnamon

1/2 tsp cardamom

Instructions:

1. Preheat oven to 325°
2. Grease your bundt pan (I used my vegan butter to grease).
3. In a mixing bowl, combine all wet ingredients for the batter including sugar. Mix well.
4. In a separate mixing bowl, combine all dry ingredients for batter.
5. Pour wet ingredients into dry mixture and stir well until it forms a medium thick.
6. Pour batter into your greased bundt pan.
7. Mix together filling ingredients. You want a thick, wet paste.
8. Drop filling into batter evenly. With a spatula, gently push some of the filling down into your batter to create the swirl. Don’t push too far or your filling will all end up at the top of the bundt.
9. Bake for 70 minutes on 325° or until you stop hearing much of a “bubbling” sound from the batter (no more than 80 minutes total).
10. Once finished baking, let cool for at least 10 minutes before removing from pan.
11. Mix together glaze ingredients. Wait until ready to serve to pour over your cake.
12. Enjoy!

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