Honeybun Cake

5 from 2 votes

With swirls of cinnamon brown sugar filling and irresistibly sweet icing, this easy honeybun cake recipe is like a cinnamon roll in cake form!

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 484kcal

Ingredients

1 ½ cup soy milk 360 ml
1 tablespoon apple cider vinegar 15 ml
3 cups all purpose flour 375 grams
¼ cup cornstarch 32 grams
¼ teaspoon baking soda
3 teaspoons baking powder 12 grams
½ teaspoon salt
Pinch of turmeric
½ cup vegan butter 113 grams
1 ¾ cup sugar 346 grams
¼ cup oil 60 ml
2 teaspoons vanilla 10 ml
⅓ cup vegan sour cream 80 grams

Filling

½ cup light brown sugar 106 grams
1 ½ teaspoons cinnamon

Icing

4 tablespoons soy milk
1 chamomile tea bag
2 cups powdered sugar 240 grams
1 teaspoon vanilla
1 teaspoon maple syrup

Instructions

Preheat the oven to 350ºF. Spray a 9x13 baking dish with cooking spray.
Combine soy milk and apple cider vinegar. Stir and set aside for at least 5 minutes.
Prepare the filling by combining brown sugar and cinnamon in a small bowl. Stir until evenly mixed. Set aside.
Sift the flour, cornstarch, baking soda, baking powder, salt and turmeric together in a large bowl. Set aside.
In the bowl of an electric mixer, combine the vegan butter and sugar. Beat on medium speed for 3 minutes. Scrape down the sides.
Add the oil and beat for another 1-2 minutes until the mixture is light and fluffy.
Combine the soured milk, sour cream, and vanilla together in a medium bowl and whisk until smooth.
Add the wet ingredients to the butter mixture and beat for 60 seconds. It may look curdled, but that is okay.
Turn the mixer to the lowest speed and add the flour. Mix just until combined. The batter will be thick like frosting.
Scoop 2⁄3 of the batter into the prepared pan.
Sprinkle half of the filling over the batter covering the whole pan in an even layer.
Spoon the remaining batter on top of the filling. Top the cake with the remaining filling. Use a butter knife to swirl the filling around on the batter.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted comes out clean.
While the cake is baking, warm the milk for the icing for about 30 seconds in the microwave. Add the tea bag to the warm milk and let it cool while the cake bakes.
Remove from the oven and cool in the pan. Immediately begin preparing the icing.
Combine all of the icing ingredients together in a small bowl and whisk until smooth.
Pour over the warm cake and spread to the edges.

Notes

To store: Once the cake has cooled completely, transfer it to an airtight container to prevent it from drying out or wrap it in the baking pan. It will keep for up to 3 days at room temperature.

To freeze: If you'd like to store honeybun cake longer, you can wrap individual pieces in plastic wrap and place them in an airtight container or freezer bag. Store for up to 3 months, then thaw at room temperature before serving.

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