Vegan Butterscotch Cinnamon Poke Cake
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Connoisseurus Veg · by Alissa Saenz★ 5.0 (1)

Vegan Butterscotch Cinnamon Poke Cake

NUTRITION · PER SERVING185M COOK
CAL 34%·PRO 9%
CARBS 106G61% OF CAL
3G FIBER22G OTHER80G TOTAL SUGAR
FAT 31G41% OF CAL
15G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A tender vegan cinnamon cake studded with butterscotch poke and topped with dairy-free cream cheese frosting. Decadent and fully plant-based.

dessertamericanbaked gooddairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 2 1/4 cups all-purpose flour
  • 1/2 cup organic granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups unflavored and unsweetened non-dairy milk
  • 2/3 cup vegetable oil
  • 1/2 cup organic brown sugar
  • 1/4 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1 ½ cups unflavored and unsweetened non-dairy milk, (chilled)
  • ¼ cup cornstarch
  • ⅔ cup organic brown sugar
  • 3 tablespoons water
  • 1 cup full-fat coconut milk
  • 3 tablespoons vegan butter
  • 2 tablespoons whiskey, (optional)
  • 1 teaspoon vanilla extract
  • Yellow food color or turmeric, (optional)
  • 8 ounces vegan cream cheese ((Tofutti brand works best), chilled)
  • 1/2 cup vegan butter, (room temperature)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon lemon juice, (optional)
  • Pinch salt
  • 4 1/4 cups organic powdered sugar, (plus more as needed (up to 5 1/2 cups))
PREP
30M
SODIUM
348MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.