Last night I was craving cinnamon for some reason, so Cinnamon Cake just had to be made. This is an easy, quick and painless recipe with a great crumb and lovely moist texture. It took 40 minutes conception to plate, from scratch. Of course it’s gluten free and vegan. This version is soy free too, but we used almond milk because that’s what was in the fridge. Our daughter is not allergic to almonds, luckily! In fact, she asked for “seconds, please, Mommy!”
Whisk or sift dry ingredients together in medium bowl.
1 cup Jen’s Blend
1/2 cup organic evaporated cane juice
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/2 tsp xanthan gum
1 1/2 Tbs cinnamon (need about half that if using ceylon cinnamon)
In a one cup measurer, add the following wet ingredients:
2 tsp vanilla
1/2 tsp almond extract
1 Tbs apple cider vinegar
1 Tbs coconut or soy creamer
Fill cup to top with almond or soy milk to equal one cup (we used vanilla almond milk this time)
Allow to curdle. It’s “kitchen magic”.
Melt 1/2 cup coconut oil just to warm; not hot. We used a metal cup measurer and just placed it in the oven while preheating. One less cup to wash!
Pour oil and milk into dry ingredients and use rubber spatula to gently combine.
Pour dough into a lightly oiled 8 x 8 baking dish.
Dust the top with some cane juice/sugar for a crunchy top.
Bake at 350 for 20-22 minutes, depending on oven.
If it lasts more than a day, cover lightly with cello and leave on counter.
Makes about 12 pieces, depending on who’s cutting them.