A Sweet Reception

Wow! Thanks to everyone who expressed their support and excitement over this new project of mine!

I’m pretty excited about it myself.

So excited that I thought we deserved a little celebratory treat this afternoon.

Cinnamon. Swirl. Cake kind of excitement…

cinnamon swirl cake

I remembered I had picked up a few gluten-free cake mixes at Chops in Burnside. Made for a quick and easy cake that I modified to satisfy the cinnamon bun craving I’ve been having.

Here’s what I used:


I followed the instructions on the 1-2-3 gluten-free yummy yellow cake mix, using some Pam-friendly substitutes. Use whatever suits your dietary requirements, but for a dairy-free, soy-free, yolk-free version like I made, use the following:

– equivalent of 6 eggs worth of egg replacer.  The box suggested a flax egg substitute, but I usually have success with this substitute – although this is the first time I’ve tried to substitute 6 eggs worth!  The end result was a dense, almost pound cake texture.  Certainly nothing wrong with it.  Your choice of egg will likely affect the height and texture.  Hubby certainly didn’t have any complaints!
– 2/3 C coconut milk (canned – previously refrigerated; *tip* use that thickened stuff for some delish whipped coconut cream)
– soy-free Earth Balance

Prepared as per the box directions, using my trusty Kitchen-aid to whip and mix it all together.
I contemplated cupcakes, but decided a milestone like starting this new blogging journey deserved a full on cake. So a 9×13 pan, greased with the Earth Balance, did the trick.

Drizzle the cinnamon swirl (recipe below) over the cake with a whisk.

To get that pretty swirl dip and lift the whisk with a little twist

How to make the cinnamon swirl:
Melt 4 Tbsp Earth Balance. Add 1/4 C brown sugar and 1-2 tsp cinnamon (to taste).
I adapted (*stole*) the cinnamon swirl recipe from Gluten Free on a Shoestring’s cupcake recipe.

Bake it at 350°F for 35-40 min.
I think my oven is a little warm, so at 35 min the outside edges were getting a little done.  I rotated it at 20 minutes.

When it’s done a toothpick should come out clean.

Let cool in the pan for 5 min then transfer to a wire rack. While still a little warm top with the glaze.


And of course – the glaze:
Melt 2 Tbsp Earth Balance and 1 Tbsp coconut cream (*remember that extra stuff from the canned coconut milk in the cake?)
Add 1/2 tsp vanilla extract. Mix and pour over 2 C icing sugar.
Stir until sugar is dissolved. Adjust consistency with more coconut cream. Make sure all the sugar is dissolved before adjusting, or you may end up needing to add a bit more sugar to thicken it back up.

Let the cake cool as long as you can resist the delicious smell, then try not to eat the whole pan…


We’ll call this a bonus post, since the voting is still open for my *first* recipe post. I think this one is pretty much cheating, but how could I not let you know how to find yourself indulging in this beauty of your very own?

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