Egg Free, Dairy Free, Nut Free Cinnamon Breakfast Cake

This cake has such an amazing cinnamon flavor and reminds me of a coffee cake. My girls couldn't get enough. They loved it warm and at room temperature the next day for breakfast. The bottom picture was another batch we made with extra cinnamon on top. Both ways were really good, but I like it a little better with less cinnamon like the top 2 pictures.

 

 

Cinnamon Breakfast Cake

2 cups flour
1 cup sugar
2 tbsp cinnamon
2 tsp baking powder
1 cup soy milk
1 tbsp dairy free margarine, melted
2 tsp vanilla extract
Topping:
1/4 cup brown sugar
2 tbsp cinnamon
1/4 cup dairy free margarine, cut into small pieces

Combine the flour, sugar, cinnamon and baking powder. Add the soy milk, melted margarine and vanilla then stir until thoroughly combined. Divide the batter evenly into 2 round cake pans. Sprinkle the tops with the brown sugar and cinnamon. Press chunks of margarine into the dough. Bake at 350 for 30 minutes. Serve warm or at room temperature.