Cinnamon Swirl Bundt Cake

by Sarah

in Breakfast, Cakes, cholesterol free, Dairy-Free, Desserts, Egg-Free, Nut free, vegan

cinnamon swirl bundt cakeI 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 4 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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{ 32 comments… read them below or add one }

1 Joanne March 24, 2015 at 4:50 am

Yay yay yay!!! SOOOOO exciting. And what a cake to celebrate with! That swirl, though. Too pretty.


2 Sarah March 24, 2015 at 9:29 am

Thanks Joanne!!


3 Grace March 24, 2015 at 7:47 pm

Congrats on making it through finals in one piece! I love that you made a dessert with cinnamon and pumpkin spice in the middle of March. :)


4 Sarah March 24, 2015 at 8:46 pm

Thanks Grace! I can never get enough of cinnamon and pumpkin!


5 Sonali- The Foodie Physician March 25, 2015 at 8:25 am

Congrats on finishing up with classes- that’s such a huge milestone! I’m so happy to see you’re back with another stunning cake- enjoy every bite, you’ve earned it!


6 Sarah March 25, 2015 at 2:01 pm

Thanks Sonali!


7 Nagi@RecipeTinEats March 25, 2015 at 2:18 pm

Oooh! Look at the swirls in this cake! I’m not even going to mention my amazement that this is vegan, you must be sick of hearing it!

And CONGRATS on finishing your finals!

Goes without saying that I’m madly pinning this :)


8 Sarah March 25, 2015 at 4:05 pm

Thanks so much Nagi! I love that it’s vegan too!


9 Connie @ Sprig and Flours March 25, 2015 at 3:05 pm

Sarah, this cake looks absolutely amazing!! I’m drooling right now because anything with cinnamon in it is irresistible to me. Also, I really love the photos! I’m not sure if you did anything different, but I am loving the all white background! Congrats on finishing classes!!! (:


10 Sarah March 25, 2015 at 4:06 pm

Thanks Connie!! 😀 My apartment was kind of messy so I thought I’d block out the clutter with a white background.


11 mira March 25, 2015 at 6:01 pm

Glad to hear you are doing well in school Sarah! This cake looks awesome! Love cinnamon!


12 Sarah March 25, 2015 at 11:22 pm

Thanks Mira! I can’t get enough of cinnamon, even when it’s spring and sunny outside!


13 Oriana Romero March 26, 2015 at 7:25 am

Congratulation… I missed your posts but I knew you were working hard on your future!! This cakes is a keeper for me… no eggs YAY!!!


14 Sarah March 26, 2015 at 12:00 pm

Thanks so much Oriana! I’m a fan of the no eggs too!


15 Natalie @ Obsessive Cooking March 26, 2015 at 5:21 pm

Love the action shot of the slice of cake. Is Stanford also 1.5 years like Baylor? I promise that once you start clinics, you’ll never want to go back to basic sciences 😉 Each part of med school gets better and better

Now dun dun dun, when do you take step?


16 Sarah March 26, 2015 at 7:40 pm

Thanks Natalie! The pre-clinical years at Stanford is also 1.5 years. I can’t wait to start clinics ~ I’m a little nervous, but overall really looking forward to it :) Step is at the end of June. *shivers*


17 Holly | Beyond Kimchee March 26, 2015 at 6:41 pm

Cute swirl on the cake. I like how you used soy milk to this cake, which makes it healthier and vegan. A cup of tea is all I need with this cake, right? ^ ^


18 Sarah March 26, 2015 at 7:40 pm

Hi Holly, glad you like it! A cup of tea would be perfect with this cake!


19 Alice @ Hip Foodie Mom March 27, 2015 at 5:32 am

Sarah, congrats on finishing med school finals!! and what a way to celebrate! I love all things cinnamon swirl. . this bundt cake is gorgeous!!! Pinned!!!


20 Sarah March 30, 2015 at 4:34 pm

Thanks Alice! :) I love cinnamon things too!


21 Chineka @ Savor The Baking March 27, 2015 at 10:22 pm

Congratulations on finishing your finals. This bundt cake is perfect for both breakfast and dessert. Yum Yum.


22 Sarah March 30, 2015 at 4:34 pm

Thanks Chineka!


23 Alessandra // the foodie teen March 28, 2015 at 10:45 am

Congratulations! I’m loving the flavours there – pumpkin spice is such a delicious addition! Gorgeous photographs too. Hope you have a lovely weekend!


24 Sarah March 30, 2015 at 4:34 pm

Thanks Alessandra!


25 Thalia @ butter and brioche March 28, 2015 at 9:26 pm

Congratulations… I can only imagine what a relief finishing up finals must feel like. Delicious bundt cake too – can I have a slice?!


26 Sarah March 30, 2015 at 4:35 pm

Thanks Thalia!


27 Lynn | The Road to Honey April 2, 2015 at 5:07 am

Congratulations on making it through the finals. I bet you feel like a weight has been lifted off your shoulders. And what a way to celebrate than with this lovely bundt cake. Btw. . .I made the tea eggs. They were so amazing and I shared my pictures with my photography class. Everyone was very curious about these eggs especially with that Reptilian-like shell. It’s a stunner.


28 Sarah April 4, 2015 at 3:26 pm

Thanks so much Lynn! I’m so happy you like the tea eggs! I like the reptilian like shell too.


29 Wendy November 3, 2016 at 8:19 pm

I don’t see any comments where people have actually made this cake. Has anyone made it? Would love some feedback. Mine is in the oven right now. The batter was very runny, but smell really good.


30 Sarah November 8, 2016 at 12:36 pm

Hi Wendy, so sorry I did not see this till now! Yes the batter can be quite runny, but it usually bakes find. How did your cake turn out?


31 Grace December 8, 2016 at 11:35 pm

This recipe is so, so good. As a baking vegan of two years, this is hands down the best vegan baking recipe I have ever made. It’s moist and delicious. I added four tbs of chai powder to the dry ingredients and two tbs of chai to the wet ingredients and it made it a chai cake, which was delicious. Also, if you want a coffee filling, add two tbsp of instant coffee to the filling. So good!!


32 Sarah December 10, 2016 at 2:39 pm

Thanks Grace! I’m thrilled that you enjoyed it – I will for sure try the coffee tip!


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