Cinnamon Swirl Cake. Gluten, Dairy, Soya, Egg, Nut Free and Vegan. 

Some may say cake is cake, or all cakes are created equal. Well, I for one certainly disagree with that sentiment. You see, in my opinion there is cake and then there is cake you simply have to drag yourself away from. Cake that is so good you crave your next slice… how many minutes should you leave between slices? Remember, if no one sees you eat it it doesn’t count. This cinnamon Swirl cake is one such cake. The self restraint required not to eat the entire thing is not an easy thing to come by. 

You want to try it already don’t you? I really don’t blame you! 

This cake was super quick and simple to make, taking about 15 minutes prep time. After 45-55 minutes baking time you’re left with almost perfection. Almost, you say? To completely finish this cake a small drizzle of icing is all you need and bam … Perfection on a plate! 

I really do hope you enjoy this as much as I, clearly, do! 



  • 2 cups Gluten Free Plain Flour, we like Doves Farm. 
  • 1 cup Caster Sugar. 
  • 1/2 teaspoon Bicarbonate of Soda. 
  • 1 teaspoon Baking Powder. 
  • 1 cup Dairy Free milk of choice, we used Koko Coconut Milk. 
  • 1 tablespoon Apple Cider Vinegar. 
  • 1/3 cup Sunflower oil. 
  • 1 teaspoon Vanilla Extract. 

Cinnamon Swirl 

  • 1/4 cup Caster Sugar. 
  • 2 teaspoons Ground Cinnamon. 


  • 1 cup Icing Sugar. 
  • 2-3 Tablespoons Hot water. (We find hot water produces a smoother Icing consistency) 


  1. Preheat the oven to 170c. Prepare a large loaf tin by spraying with non stick cooking spray. We like to use the Costco canola oil spray. 
  2. Prepare the cinnamon Swirl by mixing both ingredients in a bowl and set aside. 
  3. For the cake combine the dry ingredients in a large bowl. In a separate bowl or jug combine the wet ingredients. Mix well. 
  4. Pour the wet ingredients into the dry and mix well until you have a thin, smooth batter. 
  5. Pour one cup of batter into the prepared loaf tin. Sprinkle over half of the cinnamon swirl mixture. Use a toothpick or blunt knife to swirl through. Pour another cup of batter over the top and repeat with the remaining cinnamon swirl mixture. Pour the remaining cake batter on top. 
  6. Place into the centre of the oven for 45-55 minutes. Check after 45 minutes. A skewer inserted into the centre should come out clean. 
  7. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely. 
  8. Once cool make the glaze by combining the icing sugar and hot water in a bowl. Add the water one tablespoon at a time until you have the desired consistency. Using a piping bag, or a food bag with the corner cut off, pipe lines of the glaze over the cake. 
  9. Serve! 



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