cinnamon swirl bundt cake I have finally made it out of the dungeons of  my pre-clinical year med school finals, and it feels really good to be done with class forever. When the last final finished, my classmates celebrated at the fourth floor of the building we had classes in every day for the last 1.5 years and let out a collective sigh of relief. I then spent the next two days sleeping every free minute.

When I woke up, I made this cinnamon swirl bundt cake to celebrate! It’s a moist vanilla cake, with a ribbon of cinnamon, brown sugar, and pumpkin spice running through the center. When the cinnamon sugar ribbon bakes, it turns to a deep brown color that is super moist, with a crunchy texture on the outside of the cake where the sugar touches the pan.

cinnamon swirl bundt cake

This cake was inspired by the honey bun cakes I saw on Pinterest. They looked delicious, but I wanted a healthier and non-cake-mix version that I could eat for breakfast. Thus this cinnamon swirl cake was made vegan and cholesterol-free! But it’s still cake, so pace yourself. And pace myself. The Spork and I ate 3 pieces the day we made it. Whelp. There is no order after finals, and it’s the perfect kind of chaos.

cinnamon swirl bundt cake

This bundt cake is drizzled with a vanilla infused sugar coat. But if you want to make it even healthier, it also tastes great with just a little bit of powdered sugar sprinkled on top! The ribbon of cinnamon sugar in the middle will give you plenty of flavor. Enjoy!

5.0 from 2 reviews
Cinnamon Sugar Bundt Cake
Prep time
Cook time
Total time
Moist vanilla cake with a ribbon of sweet cinnamon sugar filling hidden inside.
Recipe type: Dessert
Cuisine: American
Serves: 1 cake
  • 2½ cups all purpose flour
  • 4 tablespoons cornstarch
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2cup soy milk
  • 2 teaspoons apple cider vinegar
  • ⅔ cup canola oil
  • 1½ cups granulated sugar
  • 4 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • ½ cup brown sugar
  • 2 teaspoons of cinnamon
  • ½ teaspoon of pumpkin spice
  • 1 cup sifted confectioner's sugar
  • 2 tablespoons soy milk (or almond milk)
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 350F, and butter a bundt cake pan*
  2. Mix the soy milk and apple cider vinegar together and stir vigorously. Set aside to rest for 15 minutes.
  3. Prepare the filling by mixing the brown sugar, cinnamon, and pumpkin pie spice together.
  4. Whisk the dry ingredients together in a large bowl, and the wet ingredients together in a smaller bowl. Combine and mix till batter is just combined.
  5. Pour ½ the batter into the pan. Add the cinnamon sugar filling mixture, poured evenly to cover the batter already in the pan. Now pour the remainder of the batter over the filling layer.
  6. Drag a spoon in a circle around the cake, with the spoon placed in the center of the batter. This makes the cinnamon sugar layer curved when the cake bakes.
  7. Bake for 55 minutes, or until a toothpick inserted in the center comes out clean.
*butter the pan by melting a bit of vegan margarine and brushing it onto the pan with either a paper towel or silicon brush. Oil and regular butter are good replacements too!



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