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  • Writer's pictureSerena Di Sabatino Di Diodoro

Mini Cinnamon Toast Crunch cake (Vegan)

Updated: Apr 13, 2021

It's October!


I'm not so thrilled about it.

However there are a few fall things that I enjoy and one of these is cinnamon!!

And all the spiced, warm treats that you can make with it! 😍 I think they are somehow comforting. So today I'm sharing with you a mini cinnamon cake that is totally inspired by one of my favourite breakfast cereal: Cinnamon Toast Crunch.

I'm not sure I'll be able to transmit all my enthusiasm about this recipe but I can tell you that I was almost shocked when I tasted it. Why? I have a bunch of reasons: it's vegan, it's made with all common ingredients, you don't need any mixer to make it, it took me literally 30 minutes to make it (baking included) and it's freaking delicious!!!

If you love cinnamon I think you should give it a try because it's really amazing, check out the recipe below!!


  • 78g all purpose flour

  • 75g sugar

  • 1/4 teaspoon baking soda

  • 1 teaspoon cinnamon

  • 27g vegetable oil

  • 1/2 teaspoon apple cider vinegar

  • 1/4 teaspoon vanilla extract*

  • 88g cold water

  • pinch of nutmeg*

  • pinch of ground cloves

  • pinch of ginger

  • pinch of salt



  1. Preheat oven to 350°F (180°C). Line a 13cm square pan with parchment paper.

  2. In a large mixing bowl, whisk together the all purpose flour, sugar, baking soda, salt, cinnamon, nutmeg, ground cloves and ginger.

  3. Make 3 wells in the dry ingredients and pour the vanilla extract in one, the vinegar in the second and the vegetable oil in the third. Before mixing, pour the cold water over everything, then mix by hand with a spatula until the batter is combined.

  4. Pour the batter into the pan and bake for about 20 minutes or until a toothpick inserted in the center comes out clean.

  5. Let it cool in the pan before frosting.

  6. Mix the yogurt with maple syrup in a bowl and spread on top of the cake.

  7. Garnish with cinnamon and Cinnamon Toast Crunch.

  8. Enjoy :)


  • I don't suggest using powdered vanilla in here since the dry/liquid balance is very important.

  • You can change the spices as you like, I wouldn't remove cinnamon though, since it's the main flavour.

  • Adjust maple syrup to your taste and according to the sweetness of the yogurt that you are using (mine is sugar free).

  • My pan is very tiny, you can serve 3-4 people with it so if you want to make a bigger cake I suggest to double the recipe and use a 20cm square pan, or triple and use a 24cm square pan.


If you make it let me know! :)

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