Cinnamon Loaf
My friends fight over this lol
IN THIS NEWSLETTER:
Inner monologue: Hello it’s been a while & (actually) monetizing my social media!!
Recipe: Cinnamon Loaf
Hello it’s been a while!
Thanks for tolerating my absence last week :) I was in Germany for my brother’s wedding in the Sauerland region. It was a beautiful wedding, and surprisingly very vegan friendly. Here are some delicious food items I ate: cheesecake, curry, and currywurst:
I’ve finally figured out a way to (potentially) monetize!
I’m going to start working with a social media manager 😅
That means you can expect some branded content from me on Instagram and TikTok.
We’ll do a 6 month trial to see how we work together, and how I like doing branded content. I want my content to remain authentic, organic, etc. I don’t want to sell out just to make money. But at the same time, I would like to make some money, lol.
As always though, I’ll keep sharing recipes every week or so for free here.
Anyways, let’s get to the recipe.
Cinnamon Loaf!
My friends are actually obsessed with this loaf. I’m not kidding when I say that 2 of my friends (mildly) argued over who got to eat the last slice of it.
If you’re looking for a dessert to bring to a potluck or party, I highly recommend you considre this loaf.
This recipe is great because:
it’s super beginnger friendly,
it’s vegan (of course),
uses normal ingredients (no fancy stuff here),
doesn’t require a specific egg replacement (baking powder and/or tofu take care of that).
There are 2 possible egg substitutes for this loaf:
2 tbsp baking powder
1 1/2 tbsp baking powder + 1/4 cup soft tofu
I usually use baking powder (option 1), but recently I’ve been using a bit of tofu which I find helps keep the loaf moist for longer.
It really doesn’t matter which one you use - it’s a matter of preference. I think it’s kind of fun to use tofu in baking so I’ll be using tofu moving forward.
I’ll write both versions below for full clarity.
Cinnamon Loaf (Tofu Version)
Prep time: 5 minutes
Cook time: 45 minutes to 1 hour and 15 minutes
Tools:
An oven
A loaf pan - typically 9x5 inches
Ingredients
Wet
1 cup water
1/4 cup soft tofu
1/3 cup vegetable oil
1 tsp vanilla extract
Dry
1 ⅓ cups white sugar, divided
2 teaspoons ground cinnamon
2 cups all-purpose flour
1 1/2 tablespoons baking powder
½ teaspoon salt
Method
Preheat oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan.
Mix together 1/3 cup sugar and 2 tsp cinnamon in a small bowl. Set aside.
In a blender: combine the wet ingredients: 1 cup water, 1/4 cup soft tofu, 1/3 cup vegetable oil, and 1 tsp vanilla. Blend until smooth and liquidy. The tofu acts as the egg replacement, and the water is needed for moisture for the loaf.
In a large bowl: Mix together 2 cups flour, 1 1/2 tbsp baking powder, 1/2 tsp salt, 1 cup sugar.
Add the wet ingredients. Mix together until just combined. Don’t overmix!
Assemble the loaf:
Pour 1/2 of the batter into your greased loaf pan. Then sprinkle 1/2 of the cinnamon sugar mixture (the smaller bag) overtop of the batter.
Pour the remaining batter into the pan, followed by the remaining cinnamon sugar mixture.
Draw a knife through the batter to marble it:
Draw the knife through the dough like you’re drawing waves. The more you do this, the more marbled your cake will turn out.
Do this a few times: horizontally and vertically.
Bake the loaf in a preheated oven until a toothpick inserted into the center of the loaf comes out clean, for about 45 to 50 minutes.
Let it sit for about 10 minutes before eating. It tastes even better the next day!
Link to printer version.
Cinnamon Loaf (Baking Powder Version)
Prep time: 5 minutes
Cook time: 45 minutes to 1 hour and 15 minutes
Tools:
An oven
A loaf pan - typically 9x5 inches
Ingredients
Wet
1 cup water
1/3 cup vegetable oil
1 tsp vanilla extract
Dry
1 ⅓ cups white sugar, divided
2 teaspoons ground cinnamon
2 cups all-purpose flour
2 tablespoons baking powder
½ teaspoon salt
Method
Preheat oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan.
Mix together 1/3 cup sugar and 2 tsp cinnamon in a small bowl. Set aside.
In a large bowl: Mix together 2 cups flour, 2 tbsp baking powder, 1/2 tsp salt, 1 cup sugar.
Add the wet ingredients: 1 cup water, 1/3 cup vegetable oil, and 1 tsp vanilla. Mix together until just combined. Don’t overmix!
Assemble the loaf:
Pour 1/2 of the batter into your greased loaf pan. Then sprinkle 1/2 of the cinnamon sugar mixture (the smaller bag) overtop of the batter.
Pour the remaining batter into the pan, followed by the remaining cinnamon sugar mixture.
Draw a knife through the batter to marble it:
Draw the knife through the dough like you’re drawing waves. The more you do this, the more marbled your cake will turn out.
Do this a few times: horizontally and vertically.
Bake the loaf in a preheated oven until a toothpick inserted into the center of the loaf comes out clean, for about 45 to 50 minutes.
Let it sit for about 10 minutes before eating. It tastes even better the next day!
Want to make it fancier? Try adding a streusal topping. Mix together the following, and use it instead of the cinnamon sugar mix:
2/3 cup brown sugar
3/4 cup flour
1 tbsp ground cinnamon
6 tbsp vegan butter
What’s the egg replacement? The baking powder makes up for the leavening effect of an egg. Adding tofu adds additional mositure which an egg usually provides, but it’s not entirely necessary.
Vegetable oil: sub for any oil of your choice. Coconut oil, olive oil, etc.
Brown sugar / white sugar: Feel free to use entirely white sugar, or entirely brown sugar. It’s up to your tastes. Keep in mind that brown and white sugar do result in different depths of flavour.