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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Thursday, January 03, 2013

Scraps and Snippets ~ Cinnamon Bun Cake

This is a really delicious and much easier scratch for a cinnamon roll itch. I Veganized (and eased up on the fat from this version).


1/4 Cup room softened Earth Balance margarine
1/4 Cup applesauce
3/4 Cup sugar
2 flax eggs (2 TBSP ground flax, 6 TBSP water mixed together and set aside.)
1 teaspoon vanilla
1 and 1/2 Cups non-dairy milk
3 Cups flour (I used whole wheat pastry flour)
4 teaspoons baking powder
1/2 teaspoon salt


3/4 cup brown sugar
2 tablespoons flour
3 teaspoons cinnamon
1/4 Cup and 2 TBSP softened Earth Balance
1/4 Cup and 2 TBSP applesauce


1 3/4 Cups powdered sugar
3 TBSP non-dairy milk
1 teaspoon maple syrup

Putting it all Together:

Instructions for the cake:

Cream Earth Balance, applesauce and sugar, add flax eggs, vanilla, and milk. Add dry ingredients and mix well. Pour into a 9 x 13" greased pan.

Prepare topping:
Stir together topping ingredients until cream. Drop evenly over batter by tablespoons and swirl through the batter with a knife. I pulled the knife horizontally through each row of cinnamon blobs. Then I did the same vertically until I had a pretty marbly pattern.

Bake at 350º for 45 minutes.


Whisk glaze ingredients till smooth. Drizzle 2/3s over warm cake. And leave the rest for icing lovers to add as they desire to their own piece.

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