The following recipe is a great one to use to practice using flax egg and almond milk (which have been described in previous posts).
Cinnamon Cake Loaf
2 cups white wheat flour
1 ¼ cups evaporated cane juice crystals (or organic sugar), divided
3 tsp. baking powder
3 ½ tsp. ground cinnamon, divided
1 ¼ tsp. sea salt
4 TB flax egg
1 cup almond milk with 1 tsp. lemon juice mixed in
1/3 cup olive oil
2 tsp. vanilla extract
3 TB earth balance, melted
In a bowl, combine the flour, 1 cup evaporated cane juice crystals, baking powder, 1 ½ tsp. cinnamon and sea salt. In another bowl, combine flax, almond milk, oil and vanilla; stir into dry ingredients just until smooth. Pour half of the batter into a greased 9-in. x 5-in. x 3-in. loaf pan. In a small bowl, combine the remaining sugar and cinnamon; stir in earth balance. Drizzle half over batter; cut through with a knife to swirl. Top with remaining batter. Drizzle with remaining cinnamon-sugar mixture; swirl with a knife. Bake at 350 for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.