This former Sour Cream Walnut Cake – Mom’s recipe – was veganized into a yummy cinnamon cake, and taste-tested by friends and neighbors. Even the non-vegans loved it! Soon you’ll be filling your kitchen with the scent of cinnamon and patiently waiting until the cake is cool enough to eat!
1/4 cup vegan margarine
1/4 cup applesauce, unsweetened
1/2 cup sugar
1 flax egg*
1/2 cup vegan sour cream
1/2 tsp. vanilla extract
1 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1/3 cup packed brown sugar
1 tsp. cinnamon
1/3 cup walnuts, finely chopped
Preheat oven to 350 degrees F. Spray an 8” square pan with oil.
Mix topping ingredients in a small bowl and set aside.
In a large bowl, whisk margarine, applesauce and sugar until well-blended and sugar is dissolved, about 2 minutes. Add the egg substitute and whisk briefly. Add vegan sour cream and vanilla. Whisk until sour cream is blended in.
In a separate bowl, mix dry ingredients: flour, baking powder, baking soda, and salt. Add to wet ingredients and whisk gently until just combined.
Pour half the batter into prepared pan. Sprinkle half topping mix over batter. Drop remaining batter by spoonsful, spread out gently, then sprinkle with the rest of topping mix.
Bake about 35 minutes, until toothpick inserted in the middle comes out clean.
*In this recipe, you can make a flax egg to act as an egg substitute. A flax egg is made by placing 1 tbsp. ground flax seed or chia seed in a small bowl and adding 2 ½ to 3 Tbs. water. Let stand for 10 minutes. Flax seed is mildly flavored and adds the protein and similar structure and consistency of an egg to the cake batter.