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Mini Two Layer Cinnamon Cake w/ Vegan Cream Cheese Frosting | Cooking by Kylie

Mini Two Layer Cinnamon Cake w/ Vegan Cream Cheese Frosting

Mini Two Layer Cinnamon Cake w/ Vegan Cream Cheese Frosting

10 mins prepServes 4

This mini cinnamon cake tastes like a mix of pumpkin/carrot cake, is refined sugar free, and topped with a simple vegan cream cheese frosting.

4 servings

What you need

maple syrup

1 fl oz maple syrup

vegan cream cheese

1 oz vegan cream cheese

cinnamon

dairy-free yogurt

1 cup dairy-free yogurt

flax egg

almond butter

1 tbsp almond butter

coconut oil

2 tbsp coconut oil

rolled oats

¼ cup rolled oats

coconut sugar

⅓ cup coconut sugar

milk

2 tbsp milk

all purpose flour

⅓ cup all purpose flour

baking soda

¼ tsp baking soda

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Shop ingredients

Instructions

For the cake: Combine all ingredients for the cake in a bowl and mix well. The recipe as listed is for one layer; double the quantities if you wish to make a two-layer cake. Pour the batter into a mini cake pan (e.g., 6x2 inches). Bake at 350°F (175°C) for 15-20 minutes.

For the frosting: Mix maple syrup, vegan cream cheese, and vegan vanilla yogurt together. Exact measurements for the frosting are not provided.

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