Cakeblogin's - Cinnamon Roll Cake

Makes one 6-inch cake

 

Ingredients:

 

one 6-inch cake pan

 

Cake:

 

3/4 cup organic whole wheat pastry flour

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp sea salt

1/2 cup maple sugar

1 cup full-fat coconut milk (the thick kind, I prefer the Thai Kitchen brand) at room temperature

1 tsp pure vanilla extract

1 Tbsp cider vinegar

 

 

Swirl:

 

2 Tbsp maple syrup at room temperature

2 Tbsp maple sugar

2 tsp cinnamon

 

 

Topping:

 

1/4 cup organic whole wheat pastry flour

2 Tbsp maple sugar

1/8 tsp sea salt

1/4 tsp cinnamon

3 Tbsp coconut butter, warmed to liquid

 

 

Drizzle:

 

1 Tbsp coconut butter

1 tsp maple syrup

1 Tbsp filtered water, or as needed

 

 

Instructions:

Adjust the oven rack to the centre position and preheat to 350 degrees Fahrenheit.

Grease a 6-inch circular baking pan and place parchment paper inside to prevent sticking.

In a large bowl, whisk together flour, baking soda, sea salt, and sugar.

In a small bowl, whisk together coconut milk and vanilla extract; whisk into the flour mixture until well combined.

Stir the batter with the cider vinegar.

In a small bowl, combine the ingredients for the swirl.

 

Half the cake batter should be transferred to the prepared pan. Next, put the swirl mixture in a ziplock bag, cut the corner off, and pipe the mixture out in a swirl shape starting in the centre.  After adding more of the swirl, cover it with the remaining cake batter. Using a marble knife, cut the swirls.

Using your hands, combine the streusel ingredients in a bowl until they begin to clump together, and then sprinkle the mixture over the cake.

 

Put the cake in the oven and bake for about 25 minutes, or until a tester inserted in the centre comes out clean with only a few wet crumbs attached.

 

After taking it out of the oven and allowing it to cool for at least half an hour, unmold it by cutting around any stuck edges, placing a plate on top, flipping it onto that plate, and then laying a plate on the bottom and flipping it upright onto that plate.

 

Blend the coconut butter, maple syrup, and water until a smooth consistency is achieved, adding a bit more water if the mixture is too thick to drizzle.

After drizzling the cake with the coconut butter mixture, serve!

Cake can be frozen for up to four months or kept in a container on the counter for up to one week.

 

 

Observations:

 

You can substitute either coconut sugar or regular granulated sugar for the maple sugar in this recipe.

 

Double the recipe and bake in a 9-inch round pan (baking time: 50 minutes to 1 hour, depending on your oven) if you want to make a 9-inch round cake.

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