This has been a ridiculous month for me.
A death in the family, work travel and a lot of deadlines have led to a stressful few weeks for me. Discomforting times call for easy, simple food. I have been relying a lot on my slow-cooker lately, but this weekend I needed a little treat. I came down with a cold and was craving carbs. I decided to indulge a little and make a vegan version of this cinnamon bun cake recipe that has been floating around Pinterest. The recipe requires a lot of eggy, buttery, sugary, calorie-dense, ingredients. Also, my husband loves Cinnabon, but they are not exactly vegan and the nutritional value of them is pretty abysmal. I tried to make this treat a little easier on the waistline and the ticker.
2 Tbs ground flax seed
6 Tbs water
1 1/2 cups whole wheat pastry flour
1 1/2 cups all purpose flour
4 tsp Baking Powder
3/4 cup sugar
1 1/2 cups non-dairy milk
2 tsp vanilla
1/2 cup unsweetened apple sauce
2/3 cup melted Earth Balance Coconut Spread
3 Tbs dark brown sugar
3 tsp cinnamon
1 1/2 cups powdered sugar
2 Tbs nondairy milk
What to do:
Preheat oven to 350 degrees F and grease a 9×13 pan. Whisk flax and water together in a small bowl with a fork until thick, set aside. Whisk the dry ingredients for the cake in a large mixing bowl, make a well in the middle and add the wet ingredients (including the flax/water mixture) and mix until just combined; try not to over-mix, it will make for a tough cake! Pour into prepared pan. In a separate bowl, mix the ingredients for the cinnamon swirl together and sprinkle evening atop the batter in the pan. Swirl into the cake with a fork or butter knife.
Bake for 30-35 minutes, or until a toothpick comes out clean. While the cake is baking, whisk the powdered sugar and non-dairy milk together until it forms a thick glaze without any lumps. Pour evenly over the cake while it is still warm.
This cake tastes just like the real thing and thanks to the flax and whole wheat flour, you can get a little fiber and omega-3s in the mix.