Cinnamon Swirl Bundt Cake (Vegan, Gluten Free and Sugar Free)

I had every intention of sharing a little peak into our Christmas decor and some holiday gift ideas this week but exams took over - ugh! Exams really took over my week but that all ends today! I have my last exam this evening then it's all Christmas, all the time for me! I have lots of Christmas presents to make, some holiday cards to address and some time scheduled with some of my favorite girlfriends to celebrate the season and I am so looking forward to all of it!

So, a quick recipe to share today before I head out to right the last exam of my Bachelor's (!!!) and it's a good one! Last week, I shared a recipe for that divine double chocolate bundt cake and today, I'm sharing a recipe for a fabulous cinnamon swirl bundt cake. When it came to choosing a favorite, we were a divided house. We could not reach a unanimous decision about which bundt cake is better because they are both that good! This recipe is also from Sarah Bakes Gluten Free and you can find the original HERE. I will detail how I made this cake below.

Before we get to the recipe, I should quickly mention that this is an 'everything free' cake. I've started calling my allergen safe baking 'everything free' because they really are free of everything! This cake is free of gluten, eggs, dairy and refined sugar.

Start by combining 3 cups of gluten free flour blend (I always use America's Test Kitchen Blend), 1 cup of cane sugar, 1 1/2 teaspoons of baking powder, 3/4 teaspoon of baking soda, 1 teaspoon of sea salt and 3 teaspoons of xanthan gum in a small mixing bowl.

In a medium mixing bowl, stir 1 1/2 cups of non-dairy milk (I use coconut milk) and 1 1/2 Tablespoons of white vinegar together until the milk curdles. Then, add in 1/2 cup of grape seed oil and 1 1/2 teaspoons of vanilla extract.

Gradually add the dry ingredients to the wet ingredients in the medium mixing bowl and stir until just combined.When the batter is combined, set it aside and mix up the cinnamon sugar swirl.

In a small mixing bowl, combine 1/2 cup of cane sugar and 2 teaspoon of cinnamon.

When the cinnamon sugar is ready to go, set it aside with the cake batter and prep the bundt cake pan. Coat a 9'' bundt cake pan with coconut oil - make sure the pan is well covered.

Fill the bundt cake pan with a third of the batter. Sprinkle about a third of the cinnamon sugar on top and use a knife to swirl it into the batter. Add another third of the cake batter to the pan and top that with another third of the cinnamon sugar. Again, use a knife to swirl the cinnamon sugar into the cake batter. Add the last third of cake batter into the pan along with the last third of the cinnamon sugar. Swirl the cinnamon sugar into the batter and then the cake is ready to go!

Preheat the oven to 350 degrees Fahrenheit. Once preheated, put the cake in the oven and bake for 40-45 minutes. I recommend checking the cake after 40 minutes. My cake needed the extra 5 minutes but it was ready to go after 45 minutes in the oven.

Let the cake sit in the pan for 15 minutes before flipping it over onto a wire cooling rack to cool completely.

Like the chocolate bundt cake, I opted to not put a glaze on this cake and it was fabulous without but check the original recipe with you want to top this cake with a little frosting!

CINNAMON SWIRL BUNDT CAKE
[Vegan, Gluten Free & Refined Sugar Free]
makes one 9'' bundt cake

ingredients
for the cake...
3 cups gluten free flour
1 cup cane sugar (or coconut sugar)
1 1/2 teaspoons baking powder
3/4 baking soda
1 teaspoon salt
3 teaspoons xanthan gum
1 1/2 cups non-dairy milk (I use coconut milk)
1 1/2 Tablespoons white vinegar
1/2 cup grapeseed oil
2 teaspoons of vanilla extract

for the cinnamon sugar...
1/2 cup cane sugar (or coconut sugar)
2 teaspoons of cinnamon

directions
1. In a small mixing bowl, combine the GF flour, the cane sugar, the baking powder, the baking soda, the salt and the xanthan gum. Set the dry ingredients aside.
2. In a medium mixing bowl, stir the non-dairy milk and the white vinegar together until the milk curdles. Then, stir in the grapeseed oil and the vanilla extract.
3. Gradually add the dry ingredients to the wet ingredients in the medium mixing bowl and stir until just combined. Once the batter is ready to go, set it aside to mix up the cinnamon sugar.
4. For the cinnamon sugar, combine the cane sugar and cinnamon in a small mixing bowl.
5. Prepare a 9'' bundt cake pan by coating it with coconut oil.
6. Then, fill the bundt cake pan with a third of the cake batter Sprinkle about a third of the cinnamon sugar on top and use a knife to swirl it into the batter. Repeat this process of adding thirds of the batter then of the cinnamon sugar until you've used up all the batter and the cinnamon sugar.
7. Preheat the oven to 350 degrees Fahrenheit. once preheated bake the cake for 40-45 minutes. Check the cake after 40 minutes to see it's done and put it back in the oven if it needs a little more time.
8. When the cake is done its bake time, let it sit in the pan for 15 minute before flipping it out onto a wire cooling rack to cool completely.
9. Once the cake is cooled, slice it into pieces and enjoy!

Happy baking, friends!