Cinnamon Bun Cake

• 1 cup Brown Sugar, Firmly Packed
• 1-1/2 Tablespoon Ground Cinnamon
• 1 cup Plain Soy Milk
• 1 Tablespoon Vinegar
• 1 box Cake Mix, White Or Golden, 16-18 Ounce Size (I Used Dairy & Egg Free)
• 1 teaspoon Baking Powder
• 1/2 cups Canola Oil
• 1/2 cups Unsweetened Applesauce
• 1 cup Icing Sugar
• 3 Tablespoons Soy Milk
• 1/4 teaspoons Vanilla Extract

1. NOTE: You can use regular buttermilk in place of the soy buttermilk and feel free to use any cake mix you want. My family happens to have severe food allergies so my baking is typically dairy, egg and nut free. But that doesn't mean it's any less tasty!
2. Preheat oven to 325 F.
3. Grease a 9x13 inch baking pan with dairy free cooking spray and set aside. Combine brown sugar and cinnamon in a small bowl and set aside.
4. For the soy buttermilk, combine soy milk and vinegar in a small bowl and set aside.
5. In the bowl of a stand mixer, combine cake mix, baking powder, canola oil, applesauce and soy buttermilk. Stir on low speed until ingredients come together then beat on high speed for 2 minutes. Pour half of the batter into the prepared pan and sprinkle with half of the cinnamon sugar mixture. Spoon the rest of the batter onto the cake. Top with remaining sugar mixture. Swirl with a knife to combine. Bake for 45 to 50 minutes or until a toothpick inserted in the centre comes out clean.
6. In a small bowl, combine icing sugar, soy milk and vanilla. Pour on top of the cake while it's still hot. Let cake cool then slice or eat it hot right out of the pan like a heathen!

brown sugar, ground cinnamon, milk, vinegar, mix, baking powder, canola oil, unsweetened applesauce, icing sugar, soy milk, ubc

Taken from tastykitchen.com/recipes/desserts/cinnamon-bun-cake/ (may not work)