Cinnamon Loaf Cake – Easy, Vegan!

This vegan cinnamon loaf cake is about to become your favourite bake! They are a fluffy, deeply spiced loaf made with the most incredibly tender, moist crumb, and then packed with a homemade cinnamon crumble, both folded into the batter and topped generously on top. It’s warmly fragrant, packed with cinnamon flavour from the inside out, and when you slice into it, you get the most stunning brown dalmatian pattern from all those gorgeous crumble pieces running through the middle. Completely plant-based, egg-free, and dairy-free, this is the best vegan cinnamon loaf cake you’ll ever make!

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I was thinking about making a cinnamon loaf for the longest time, because I love cinnamon cakes but it felt a bit boring to just add a teaspoon of cinnamon into the batter for some reason, you know? And then I thought of topping it with cinnamon crumble topping, then I was like, what if I actually mixed them into the batter? It turned out SO tasty and SO pretty! 

And the loaf smells just heavenly with the aroma of cinnamon, the moment that cinnamon hits the hot oven and starts filling the kitchen with the most incredible warm, spiced aroma like a scented candle. Not to be dramatic, but there is honestly no better smell in the world.

So what makes this loaf special is the cinnamon crumble used in two ways, as I mentioned earlier. Half gets folded into the batter, creating beautiful pockets of spiced crumble that give you a lovely dalmatian pattern when sliced, which I quite love! The other half is sprinkled on top before baking for a gorgeous texture and lovely look. This loaf is cinnamony all the way through, with layers of flavour in every bite. 

Main ingredients and substitutions

*Use room temperature ingredients unless otherwise instructed.

Cinnamon: Cinnamon is the star of the whole recipe, appearing in both the loaf batter and the crumble for bold, all-round spiced flavour! Use the freshest, most fragrant ground cinnamon you can find. Ceylon cinnamon is particularly worth seeking out for its wonderful taste.

Plain flour: I use plain flour for most of my recipes, it gives this vegan cinnamon loaf cake its structure and tender crumb. For a gluten-free version, a 1:1 gluten-free flour blend like the one from King Arthur, works well as a substitute.

Soy milk: Soy milk is combined with apple cider vinegar to create a vegan buttermilk, which is the secret to this loaf’s soft, tender texture. Soy milk works best for baking as it curdles effectively with the vinegar, but any unsweetened plant milk can be used as a substitute. Pea milk is a wonderful substitute. 

Caster sugar: Caster sugar is my go-to sugar for baking. It gives the loaf sweetness and contributes to its soft and moist texture. Coconut sugar or brown sugar works as a substitute and adds a subtle caramel note that pairs beautifully with the cinnamon if you want a more wholesome alternative.

Vegetable oil: Vegetable oil keeps this loaf beautifully moist and gives it that lovely tender crumb that stays soft. Any neutral-flavoured oil works well, I used sunflower oil, but rapeseed oil or light olive oil are both ideal.

Vegan yoghurt: Vegan yoghurt adds richness, a gentle tang, and moisture that makes this loaf tender, soft, and moist. Plain, unsweetened vegan yoghurt is all you need! Coconut, soy, or oat yoghurt all work well.

Vegan butter: Melted vegan butter binds the crumble together and gives it its rich flavour and crisp texture after baking. Use a good-quality block-style vegan butter for the best results.I used Flora and I love the block butter so much in baking.

Other ingredients: Baking powder, baking soda, a pinch of salt, apple cider vinegar, cornflour, and vanilla extract.

Note: Substitution may change the final taste and texture of this recipe.

*I use bone char-free sugars for all of my recipes. I cover the topic in my article Vegan Baking 101. Go to the “Is sugar vegan?” section to learn more!

Recommended equipment for this recipe

2lb loaf tin: A standard 2lb loaf tin gives you the perfect depth and shape for this vegan cinnamon loaf cake. Line it generously with baking parchment. Leave an overhang on the long sides so you can lift the loaf out cleanly once cooled.

Large mixing bowl: A large mixing bowl is essential for combining the dry ingredients and bringing the full batter together, including folding in the crumble pieces without spillage.

Medium mixing bowl: A medium bowl is used for making the cinnamon crumble. Choose one with a lid or use cling film to cover the bowl, as the crumble needs to go into the fridge to firm up before using.

Measuring jug: A measuring jug is perfect for making the vegan buttermilk and combining all the wet ingredients before adding them to the dry mixture. 

Silicone spatula or wooden spoon: A silicone spatula is perfect for gently folding the batter together, folding in the crumble, and scraping every last bit of batter into the tin without over-mixing.

*The ingredient list and measurement for this recipe can be found in the recipe card at the bottom.

How to make vegan cinnamon loaf cake

Preheat your oven to 180°C (350°F). Lne your 2lb loaf tin with baking parchment, pressing it neatly into the corners and leaving a generous overhang on the two long sides for easy removal later.

Step 1: Make the cinnamon crumble

We will start by making the cinnamon crumble first so it has time to firm up! In your medium bowl, combine the plain flour, caster sugar, a pinch of salt, and ground cinnamon, then pour in the melted vegan butter and vanilla extract. 

Mix until the ingredients just come together into a rough, clumpy crumble, sandy and slightly lumpy rather than a smooth dough. Cover and place in the fridge for at least 30 minutes to firm up. Chilling is essential so the crumble holds its shape when folded into the batter and baked on top.

Step 2: Make the vegan buttermilk and wet mixture

In your measuring jug, combine the soy milk and apple cider vinegar, stir, and leave for a minute or two until it curdles and thickens slightly. This is your vegan buttermilk! Once curdled, add the vegan yoghurt, vegetable oil, and vanilla extract and whisk until smooth and well combined.

Step 3: Mix the dry ingredients and combine

In your large mixing bowl, whisk together the plain flour, caster sugar, cornflour, ground cinnamon, baking powder, and baking soda until fully combined and lump-free. Pour the wet mixture into the dry ingredients and fold together gently until just combined and no streaks of dry flour remain. Be careful not to over-mix! A few small lumps in the batter are absolutely fine.

Step 4: Fold in the crumble, fill the tin, and bake

Remove the chilled crumble from the fridge and break it into rough, pea-sized chunks. Fold half of the crumble gently into the batter. These are what create the beautiful dalmatian pattern when sliced. 

Pour the batter into the prepared loaf tin, smooth the top, then scatter the remaining crumble generously over the surface. Bake in the preheated oven for 50-60 minutes, until well risen, deeply golden, and a skewer inserted into the centre comes out clean. If the top browns too quickly, loosely lay a piece of foil over it for the final 10-15 minutes. 

Cool in the tin for 10-15 minutes before lifting onto a wire rack to cool completely before slicing.

Serving tips and ideas

• Serve a warm slice spread with vegan butter for the most comforting breakfast or morning snack! 
• Pair with a dollop of vegan cream cheese and a drizzle of maple syrup for a more indulgent treat.
• Simply toast a slice lightly and top with vegan butter and a sprinkle of cinnamon sugar for a next-level breakfast toast.
• Drizzle with a simple vanilla glaze over the cooled loaf for a beautiful, bakery-style finish!

Expert tips and tricks

Don’t skip chilling the crumble

Chilling the crumble for at least 30 minutes is a step worth doing properly. A cold, firm crumble holds its shape when folded into the batter and sprinkled on top, giving you those beautiful defined chunks throughout the loaf and a textured, golden crown.

Skip this step and the crumble will melt into the batter during baking, and you’ll lose that gorgeous dalmatian pattern effect entirely.

Always do the skewer test

Loaf cakes can look golden and risen on the outside while still being underbaked in the centre. Always insert a skewer into the thickest part of the loaf, usually in the middle, when it’s baked. it should come out clean or with just a few moist crumbs. If there’s wet batter on it, give the loaf another 5-10 minutes and test again.

Use a digital scale to weigh ingredients

Always use a digital scale rather than measuring cups when you are baking. It’s so much more accurate and measuring correctly is very important to achieve the best result.

Recipe variations

• Cinnamon and apple loaf sounds wonderful, doesn’t it? Fold small pieces of apple through the batter for a classic warm spiced apple and cinnamon combination, perfect for autumn!
• Stir a generous handful of plump raisins or sultanas into the batter for a comforting, classic cinnamon raisin flavour.
• Love chai? Replace some of the cinnamon with ground cardamom, ginger, and a pinch of cloves for a warmly exotic chai-spiced version!
• Nuts are a wonderful addition to this loaf! Fold chopped pecans or walnuts into both the crumble and the batter for added crunch and depth of nutty flavour.

How to store

• Room temperature: Once completely cooled, store your vegan cinnamon loaf cake in an airtight container or wrapped tightly in cling film at room temperature for up to 1 day. It will keep wonderfully moist and soft. Keep away from direct sunlight or heat to preserve the crumble topping. If you live in a warm climate or are baking in the summer and your kitchen is hot, do not leave the loaf out at room temperature, as it can spoil quickly.

• Refrigerator: Store wrapped tightly in cling film or in an airtight container in the fridge for up to 2-3 days. The loaf will firm up slightly when cold so bring it to room temperature before eating, or warm a slice briefly in the microwave or the oven to revive that soft crumb and cinnamon fragrance.

• Freezer: This loaf freezes for up to 2-3 months. Cool completely, then wrap the whole loaf or individual slices tightly in cling film and then put them in a freezer-friendly bag. Defrost at room temperature for a few hours or overnight in the fridge. Individual slices can be warmed from frozen in the microwave, toaster, or oven for a freshly baked feel.

*Although you can store this recipe in the fridge or freezer, it’s always best to consume it fresh and as soon as possible.

Q and A

Why is my loaf cake dense and heavy?

A dense loaf is usually caused by over-mixing the batter, which develops the gluten in the plain flour and creates a heavier crumb. Fold the wet and dry ingredients together gently and stop as soon as they’re just combined. Also, do check that your baking powder and baking soda are fresh.

Why did my crumble sink into the loaf?

This happens when the crumble is too soft or warm when added to the batter. If it hasn’t been chilled properly, the butter will be too soft, and the crumble will melt into the surface rather than sitting as distinct chunks. Make sure you chill it for at least the full 30 minutes, or longer if your kitchen is warm, until the pieces feel firm and hold their shape.

Can I make this loaf in a different-sized tin?

Yes, though you’ll probably need to adjust the baking time. You can’t bake it in a smaller tin as the batter would be too much for it, but a bigger tin, like a 3lb loaf tin, would bake more quickly so do a skewer test at 40 mins mark. A round 20cm cake tin should also work well with the baking time of 20 to 30 mins, I reckon. Always use the skewer test rather than relying on timing alone.

Can I add a glaze or icing to this loaf?

Of course! It definitely would look stunning and taste delicious. A simple vanilla glaze made from icing sugar, a splash of plant milk, and a drop of vanilla extract drizzled over the cooled loaf would be a beautiful finishing touch. Always make sure the loaf is completely cool before glazing, as the heat will cause it to run off and soak in rather than sitting on the surface.

Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!

You will LOVE this cinnamon loaf cake because it is:

• simple yet professional looking
• easy and quick to make
• soft and crunchy crumble everywhere

Want more recipes like this?

Try my other delicious cake and dessert recipes you might enjoy!

• Apple Cinnamon Muffins
• Carrot Cake Loaf
• Chocolate Loaf Cake
• Gingerbread Loaf Cake
• Lemon Blueberry Loaf Cake

Visit the bread and loaves page and recipe page for more delicious recipes!

Please leave a comment and rate this recipe with 5 stars in the comment section below if you like the recipe! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!

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