Cinnamon Swirl Cake

Serving size: 9

Prep Time: 15

Cook time: 50

FREE OF: gluten, dairy, tomato, coconut, seeds, fish, soy, cauliflower, nut, chocolate,

Cake

Ingredients:

• 1/2 cup vegan butter

• 1 cup granulated sugar

• 1 egg

• 1 cup water

• 2 1/2 cups gluten free flour

• 1/2 tsp salt

• 2 tsp baking powder

• 1 tsp vanilla

Instructions:

1. Preheat oven to 350

2. Cream soft butter and sugar

3. Add egg

4. Add water and scrape sides

5. Add dry ingredients and mix for 3 minutes

6. Separate 1/4 cup for swirl

7. Pour the rest into a 8x8 greased baking pan

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Swirl

Ingredients:

• 1/2 cup brown sugar

• 1/4 cup vegan butter

• 1 Tbsp cinnamon

• 1/4 cup of the previous cake batter

Instructions:

1. Mix all together

2. Swirl the mixture into the previous cake batter in the 8x8 baking pan

3. Bake for 50 minutes

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Story Behind the Recipe

While leaving one of his jobs, the Chef inherited a heavy duty metal file cabinet full of vintage recipes that were in his family. He looked for a specific recipe and as he searched through, he found a "Snickerdoodle cake" recipe.

Of course none of these recipes were allergy friendly, and he wasn't satisfied with the recipes as they were anyways, so he played with the recipe. As he got creative with it, then emerged a allergy friendly swirl cake.Tasty and easy. This makes for a nice dessert for those who don't like chocolate or need something other than chocolate.

This would pair well with coffee or a fall inspired hot drink of some kind. Pretty much all of the fall drinks would pair well with this actually. So get your fall spirit on, go white girl crazy, and cut yourself a piece of this cake to complete the picture. Speaking of pictures, you should send a picture of this cake and what you paired it with to allergygirlandthechef@gmail.com Can't wait to see it!