Vegan Cinnamon Roll Cake

Bahan-bahan (12 porsi)

• 1/3 cup vegan butter, (softened at room temperature (I used Country Crock’s olive oil-based Plant Butter))
• 3/4 cup + 2 tablespoons nondairy milk at room temperature ((I used almond milk))
• 1 1/2 teaspoons apple cider vinegar
• 2 cups 256 g cake flour (spooned and leveled)
• A heaping 1/4 tsp fine sea salt
• 2 teaspoons aluminum-free baking powder
• 1/4 teaspoon baking soda
• 1/3 cup sunflower oil, (or other neutral-tasting oil)
• 3/4 cup + 2 tablespoons organic cane sugar
• 1/3 cup aquafaba, (the liquid from a can of chickpeas)
• 1 teaspoon pure vanilla extract
• 1/2 cup vegan butter, (softened at room temperature (I used Country Crock’s olive oil-based Plant Butter))
• 1/3 tightly packed cup organic brown sugar
• 2 teaspoons ground cinnamon
• 1 tablespoon flour, (you can use more of the cake flour, or all-purpose flour)
• 1 cup organic powdered sugar
• 2 tablespoons nondairy milk
• 1/2 teaspoons pure vanilla extract