Cinnamon is one of my all time favourite flavourings for baking. It provides a classic yet distinctive taste to cakes, bickies, brownies and crumbles.
One of my favourite things to bake – and eat – is my cinnamon sugar cookie cake. It is the addition of cinnamon that lifts this cake from lovely to I am in love! https://thehungrymum.com/2015/10/30/cinnamon-sugar-cookie-cake/
This chocolate cinnamon cake is such a great recipe to have on hand for any occasion. It ticks all the boxes for a busy home baker: tastes great. Is one bowl. Uses readily available pantry items. Has chocolate. Has cinnamon. Is vegan.
That’s right – this easy chocolate cake is egg-free and dairy-free. This makes it perfect for vegans, people with allergies, or for those times when you’ve run out of eggs and milk due to marathon baking endeavours (we’ve all been there, amiright?)
The icing on the cake, as it were, is this vegan chocolate ganache. Thick and luscious, it is a little bit too easy to eat by the spoonful from a jar. Chocolate ganache is the best way to ice cakes in my opinion as it is easy, tastes great, and usually involves left overs being consumed straight from the pot.
If you are vegan, make sure you read the ingredients of the dark chocolate. Some brands are vegan, others aren’t.
I decorated my cake with frozen raspberries, feel free to omit or use strawberries or crushed nuts instead.
GATHER:
1 1/2 cups self-raising flour
3/4 cup caster sugar
½ cup Dutch cocoa, sifted
1 cup water at room temperature
2 teaspoons cinnamon
½ teaspoon vanilla bean paste
¼ cup canola oil
¼ cup frozen raspberries to decorate – optional
Vegan chocolate ganache:
200 mL coconut milk
200 grams dark vegan chocolate
LET’S GET TO IT:
Preheat oven to 180C and grease and line a round 20cm cake pan with non-stick baking paper.
Put all ingredients into a large bowl and mix with a silver spoon until everything is combined.
Pour into cake pan and bake for 25-30 minutes or until a skewer comes out clean.
Sit for 10 minutes before removing to a wire rack.
Meanwhile make ganache: place coconut milk and dark vegan chocolate in a small pan over a low heat. Stir constantly until mixture is two-thirds melted then immediately remove from heat. Stir until glossy then set aside to cool.
When cake is cold dress with ganache and raspberries.
the hungry mum 
Vegan chocolate is such a great idea! Egg-free and dairy-free will make us feel much better when we devour the cake.
Thanks Chris! Every little bit helps, right?
This looks AMAZING!!!!
Oh, thanks Mack!
That frosting looks luscious!
Sooo good – and so easy!
I wish I was your neighbour!
I wish you were too – that would be ace 🙂
Yum Hungry Mum 😄👍
Cheers Laura 🙂
This cake looks fabulous! Cinnamon is one of my favourite spices, but I’ve never added it to a chocolate cake. I will definitely have to give that try!
Thanks Jess! Cinnamon is chocolate’s BFF, they bring out the best in each other x
Your cake looks simply amazing! Not sure how much of the ganache would have made it to the cake, if I was there 😉 nom nom nom
Thanks! I too tend to ‘try’ the ganache until there is sometimes barely enough to dress the cake!!!