Vegan Honey Bun Cake Recipe| Vegan Holiday Dessert Ideas | Chef Joya

Preheat the oven to 325°F.

In a mixing bowl, add 1 pack of yellow cake mix.

Add 8 ounces of vegan sour cream to the cake mix.

Measure approximately 3/4 cup of water and add it to the mixture.

Add 4 tablespoons of flaxseed meal to the mixture as an egg replacement.

Add 4 tablespoons of water to the flaxseed meal mixture.

Add bourbon vanilla to the mixture for flavor.

Mix the ingredients together using a paddle on low to medium speed until combined.

Add 1 cup of brown sugar to a bowl and mix in cinnamon to taste.

Spray a smaller baking pan with Dandy Pam cooking spray.

Layer the cake batter in the pan, then sprinkle the brown sugar and cinnamon mixture on top.

Use a knife to swirl the brown sugar mixture into the cake batter without hitting the bottom of the pan.

Place the pan in the preheated oven and bake for 30 to 35 minutes, checking at 25 minutes due to oven variability.

In a separate bowl, add 2 cups of powdered sugar.

Add milk to the powdered sugar to create a glaze.

Add vanilla to the glaze mixture for flavor.

Once the cake is out of the oven, pour the glaze over the hot cake.

Let the cake sit for about 15 minutes to allow the glaze to harden before cutting into it.

Equipment Needed

Spice Level:

Dietary

Allergens