Vegan Cinnamon Loaf

All the flavour and goodness of homemade cinnamon rolls, without the hassle! This loaf is a cinnamon sugar dream- fluffy, sweet and golden on top!

Ps: for more delicious vegan recipes, check out my cookbook!


Vegan Cinnamon Loaf

Cinnamon loaf, the perfect pairing with a cup of hot or iced coffee! Spiced, fluffy and all around a perfect sweet treat!

  • Author: Liv B
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour


  • 1 cup non-dairy milk + 1 tbsp vinegar
  • 1/3 cup cane sugar
  • 1/3 cup canola or vegetable oil
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup brown sugar + 2 tsp cinnamon (mixed in a separate small bowl)

Streusel Topping:

  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 2 tsp cinnamon
  • 1/4 cup vegan butter


  1. Preheat oven to 350 F.
  2. In a small bowl, combine non-dairy milk and vinegar. Stir to combine then set aside.
  3. In a mixing bowl, whisk together flour, baking powder, baking soda and salt.
  4. In a separate mixing bowl, combine the cane sugar, oil, vanilla extract and milk mixture. Stir to combine. Add the wet ingredients to the dry and stir to form a dough.
  5. Grease a loaf tin (or if you want to use parchment paper, it is easier to remove the loaf afterwards). Spread half of the dough into the bottom, using wet or greased fingers so it doesn’t stick to you. Sprinkle on the brown sugar + cinnamon mixture. Then add the rest of the dough on top and spread with greased fingers until smooth (see video for demo).
  6. In a separate bowl, combine the flour, sugar, and cinnamon. Add the vegan butter and use a fork to cut and mix it until the mixture is crumbly. Pour on top of the loaf, pressing down slightly to make it stick.
  7. Bake in preheated oven for 42-45 minutes, until golden brown and a toothpick inserted in the centre comes out clean or with a crumb or two attached.
  8. Allow to cool before removing from pan and slicing.

CategoriesPopular Sweets
      1. Jules says:

        How much cinnamon and sugar are you suppose to add to the 1st half of the dough??? You didn’t add those measurements. You added the measurements for the topping and I’m not sure is I’m supposed to use that on the middle of the dough.

        1. Liv B says:

          There is brown sugar + cinnamon listed in the ingredients (I just added a little note to clarify that those two are mixed together separately. And then you add that in between the two layers of dough. The streusel topping ingredients are listed separately in the ingredients list ๐Ÿ™‚

  1. Brianne says:

    Made this immediately after watching the video lol! Turned out great, but I used almond milk instead of oat. I wonder if it would work with gluten free flour??

    1. Liv B says:

      If you used a baking blend 1:1 for the all purpose flour I’m sure it would still work! Texture might be sightly different of course, but should still work ๐Ÿ™‚

    1. Liv B says:

      I haven’t tried! I would say try cutting the baking time in half, then check them and add a few minutes more until they’re cooked!

  2. Stephanie says:

    I canโ€™t wait to try this ๐Ÿ™‚ looks delicious! I do have a quick question for the oil ingredient, could I use coconut oil or even vegan butter? Or it has has to be canola or vegetable oil?

  3. Julie B says:

    Loved this! I’m not sure why my dough came out runnier than what you have, but still tasted great! Next time I Will try to get the dough like yours for a fluffier(?) texture next time.

  4. Melanie says:

    I wanted to let y’all know that this recipe works and tastes delish with Bob’s Red Mill gluten free 1-to-1 baking flour. I am remaking this recipe for sure! I love that it holds up and doesn’t flatten out like so many vegan loaf breads. Thanks for an amazing recipe, Liv!

  5. Bailley says:

    I only have a toaster oven because my real oven just broke! Is there anyway it would work in my toaster oven? What would be the difference in temperature and cooking times?

  6. Viviane says:

    I am making this cake for the third time this month. My family and my friends love it! I added some frozen Raspberries between the layers the last couple of times, it turned out great! Thank you so much for the recipe!

  7. Melinda says:

    This is a wonderful dessert to have with the So Delicious Snickerdoodle ice cream! The cinnamon is perfect and my guests are always surprised that it’s vegan. ๐Ÿ™‚

  8. Allie says:

    Unreal! I used coconut oil, added the cinnamon directly to the batter (omitting the 1/4 cup sugar at that step) and only made half the amount of streusel topping and it was DIVINE. The loaf is so moist and delicious. Too bad I don’t have anyone to share it with right now, haha!

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