Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
26
High
Nutrition per serving
Calories330.2 kcal (17%)
Total Fat20.1 g (29%)
Carbs37.7 g (15%)
Sugars28.4 g (32%)
Protein2.1 g (4%)
Sodium152 mg (8%)
Fiber1.2 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
For the Cinnamon Cake
¾ cupunsweetened almond milk
plus 1 table
1 Tbspwhite vinegar
⅓ cupsunflower oil
1 cupgranulated sugar
plus 2/3 cup
1 teaspoonpure vanilla extract
1 ½ teaspoonsbaking powder
1 teaspooncinnamon powder
¼ teaspoonsalt
1 cupall purpose flour
plus 2/3 cup
For the Caramel Pecan Topping
Instructions
For the Cake
Step 1
Mix warm milk and vinegar in a bowl. Let it sit for a couple of minutes, then add sugar, oil, and vanilla. Whisk it all together until the sugar dissolves. In another bowl, combine all the dry ingredients, then mix them into the liquid mixture. Pour this batter into a prepared baking tin. Important tip: Place the cake pan on a baking tray before baking to catch any caramel spills.
Step 2
Bake for around 40-45 minutes or until it feels firm when touched. Let the cake cool in the pan for 45 minutes at room temperature. Flip the pan onto a serving plate, tap the bottom gently to release the cake, then let it cool further on a wire rack. Ready to enjoy!
For the Topping
Step 3
In a saucepan, mix brown sugar, melted butter, corn syrup, and salt. Let them melt on medium heat until the sugar almost dissolves. Even if it looks like the butter separated, keep stirring for a minute—it'll come together. Add the pecans, stir until they're all coated with the caramel.
Step 4
Preheat the oven to 360°F and lightly grease an 8-inch round cake pan with oil. Pour the pecan mixture into the pan, spreading it evenly. Now, get the cinnamon cake batter ready. You're on your way to a delightful treat!
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