Vegan Buttermilk Cinnamon Holiday Cake

Vegan Buttermilk Holiday Cake

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.

Christmas cookies
Photo by Jonathan Meyer on Pexels.com

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 Mincemeat Tarts
Vegan Mincemeat Tarts

We have made Vegan Mincemeat Tarts and Vegan Blueberry Bread Pudding, and there is always the possibility of Apple Dump 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.

Vegan Buttermilk Holiday Cake
Vegan Buttermilk Holiday Cake

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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Yield: 10
Author: Lillie
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Vegan Buttermilk Holiday Cake

Vegan Buttermilk Holiday Cake

This cake is easy to make, but has a few steps! My adult children appreciate it as dessert, a breakfast or a snack during the holiday season or anytime.
Prep time: 40 MinCook time: 45 MinTotal time: 1 H & 25 M

Ingredients

Vegan Buttermilk Holiday Cake Ingredients
  • 3 cups all purpose flour
  • 1 1/2 cups non-dairy milk
  • 1 tbsp apple cider vinegar (may substitute white vinegar)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 1/2 cups brown sugar
  • 2/3 cups vegan butter
  • 2 tsp vanilla
  • 1 cup raisins
  • 1/2 cup chopped walnuts
  • CINNAMON TOPPING
  • 1 cup granulated sugar
  • 1 tablespoon cinnamon

Instructions

Vegan Buttermilk Holiday Cake Preparation
  1. Preheat oven to 350 degrees F
  2. Spray or grease a 9 x 13 inch cake pan.
  3. PREPARE CINNAMON SUGAR TOPPING:
  4. In small bowl mix together granulated sugar and 1 tbsp cinnamon. Reserve.
  5. Place raisins in a small bowl covered with hot water to plump.
  6. PREPARE THE BUTTERMILK:
  7. In a small bowl, stir together milk and vinegar, whisk and let sit for about 5 minutes.
  8. PREPARE THE CAKE:
  9. Cream together vegan butter, vanilla and sugar.
  10. In a separate large bowl, stir together dry ingredients (flour, baking powder, salt, cinnamon – not the walnuts!) in a large mixing bowl.
  11. Make a well in the centre of the dry ingredients – pour in “buttermilk” and sugar/butter mixture.
  12. Blend with electric mixer.
  13. Drain raisins.
  14. Add raisins and nuts to mixture and stir.
  15. Pour into prepared pan.
  16. Sprinkle reserved cinnamon sugar over the top.
  17. Bake for 40-45 minutes, or until a toothpick inserted in the middle comes out clean.

Nutrition Facts

Calories

536.97

Fat (grams)

17.43

Sat. Fat (grams)

8.71

Carbs (grams)

91.65

Fiber (grams)

2.61

Net carbs

89.03

Sugar (grams)

57.95

Protein (grams)

6.68

Sodium (milligrams)

339.50

Cholesterol (grams)

35.63

Nutritional information is calculated automatically using “natural language processing” within the software, and is not guaranteed to be accurate, but is a “good guess”!

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Vegan Buttermilk Cinnamon Holiday Cake
Vegan Buttermilk Cinnamon Holiday Cake

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