An easy recipe for a holiday style cake with cinnamon and raisins, made with vegan buttermilk. It’s perfect as a coffee cake, as a snack or as a dessert. Did I mention it’s a vegan recipe?
Baking for another Pandemic Christmas
It’s wonderful to have a dessert or treat on hand during the holidays, that pleases my big-eater boys and at the same time pleases my non dairy and vegan family. This cinnamon flavoured vegan buttermilk cake fits the bill.
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Even though the pandemic has once again shut most things down, we are blessed to have our young adult children visiting. We have two boys who attend school in Ontario now at home, and another who lives in Alberta home due to the cancellation of his sporting events (due to Omicron). We were happy that one of the boys was able to bring his lovely girlfriend who is moving away to school in the New Year. Our daughter was able to come and bring her boyfriend – they are waiting to move to New Zealand – and so are on pandemic hold.
We have been isolating for so long, we are all double vaccinated – but honestly we have pandemic fatigue and have decided to enjoy our family.
While we are blessed to have our children visiting during the pandemic – we also are enjoying putting out food to create constant “filler”. Someone is always hungry. We are also supporting a variety of diets, high calorie, vegan, dairy free, carnivore, etc. While we created traditional desserts like my mother in law’s traditional Christmas Cake, and gifted Christmas Cookies, we have also been making sure to put out desserts and snacks that are dairy free and vegan, which satisfy the omnivores as well.
Baking for Vegan and Dairy-Free Guests
Vegan Cinnamon Buttermilk Cake
Lately we have been making this Cinnamon Vegan Buttermilk Cake – this cake is evolving every time we make it. The title has evolved too. Now that it appears whenever the kids visit, it becomes a Holiday Cake.
We put in lots of raisins and walnuts, but there is no reason not to add pecans or even candied fruit to turn this “coffee cake” into more of a Christmas Cake! It works as a dessert with non-dairy whipped cream, or just as a snack or breakfast.
The cake is made with non-dairy milk (we have used both Oat and Soya so far), and Vegan Butter (we have used Vegan Becel Margarine, as well as Melt Vegan Butter substitute).
The cake is easy to make, but does involve a few steps! A simple cinnamon sugar is put together and raisins are plumped. Some non-dairy milk is mixed together with apple cider vinegar to create vegan buttermilk. The vegan buttermilk is then mixed into the dry ingredients along with the sugar and butter, and the cake batter is formed. The good stuff is added and just like that (well almost), a delicious cinnamon buttermilk cake is ready to bake. It does involve a few separate bowls for preparation – but the recipe is not really that complicated.
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