Named after the boxer, Canelo, this cinnamon roll inspired cake is anything but healthy. As a wellness coach, it’s not the sort of thing I’d usually post but we all need treats sometimes and this is just too good not to share. It’s vegan, gluten free and totally delicious.
45 mins total
15 mins prep
30 mins cooking time
Batter:
1 cup oat milk
1 tbsp apple cider vinegar
2 cups GF flour
½ cup sugar
1 tsp GF baking powder
1tsp Xanthan gum
1 tsp salt
½ cup vegan plain yoghurt (I used Oatly)
½ cup olive oil
1 tsp vanilla extract
Topping:
½ cup GF flour
½ cup brown sugar
1 tbsp cinnamon
¼ cup vegan butter/spread (cold, not melted)
Glaze:
½ cup powdered sugar
2 tbsp oat milk
-Set your oven to 350 F or 180 C and grease your cake pan.
-In a medium bowl whisk your milk & vinegar and put to the side.
-In another large mixing bowl mix together your flour, baking powder, Xanthan Gum, sugar and salt.
-Add the plain yoghurt, olive oil, vanilla extract and milk mixture to the large mixing bowl and combine all ingredients together.
-Now to make your topping. In another bowl, add all of your topping ingredients together and use the back of a fork to mix the butter into the ingredients until you have a course sand-like mixture.
-Pour half of your batter into the cake tin evenly. Sprinkle half of your topping over the batter evenly. Repeat with batter and topping again.
-Put your cake into the oven for approximately 30 minutes or until a toothpick comes out clean.
-Whilst your cake bakes, make your glaze by mixing your ingredients in a small bowl.
-When the cake is done, remove from the oven, pour over your glaze evenly and let cool.
