There’s something deeply nostalgic about opening my kitchen window and allowing the crisp morning air to blend with the aroma of freshly baked cinnamon cake. 

Today, I’m sharing my favorite version of kanelkake—a beloved Norwegian cinnamon cake elevated with a decadent chocolate-coffee frosting that transforms this traditional treat into something extraordinary.

At the heart of Norwegian baking culture lies the concept of skuffekake, which literally translates to “drawer cake.” 

These large rectangular sheet cakes baked in large pans and served in squares, earned their charming name because traditionally, they were stored in kitchen drawers. 

The beauty of skuffekake lies in its simplicity and practicality, perfectly embodying the Norwegian value of hverdagskos—finding coziness in everyday moments.

The warm cinnamon and rich chocolate-coffee frosting in this vegan cake recipe isn’t just delicious—it’s a reflection of modern Norwegian cake culture. 

While cinnamon has been a treasured spice in Norwegian baking for centuries, our love affair with chocolate cakes (sjokoladekake) runs equally deep. 

Nearly every Norwegian home has its preferred chocolate cake recipe, often passed down through generations. 

The addition of coffee in the frosting is a nod to our position as one of the world’s top coffee-consuming nations, where the daily ritual of kaffekos (coffee coziness) is sacred.

What makes this vegan cinnamon cake particularly special is how it’s plant-based without losing the moist, tender crumb that Norwegian cakes are famous for. 

The marriage of warm cinnamon and deep chocolate-coffee notes creates a complexity that’s as sophisticated as it is comforting. 

The quality of the cocoa powder in the frosting is important, so don’t skimp on this step! 

It profoundly influences a chocolate cake’s depth of flavor and overall character. The cocoa powder provides the primary source of chocolate compounds called flavanols that create those complex, bittersweet notes associated with fine chocolate. 

Here’s a brand I really like:

Guittard, a family-owned American chocolate maker dating back to 1868, produces cocoa powder through a careful Dutch-processing method. This method not only develops a richer color and smoother taste but also helps the cocoa particles disperse more evenly throughout the cake batter giving you that luxurious chocolate flavor in every bite.

When the warm frosting seeps into the carefully poked holes of the cake, it creates pockets of intense flavor making each bite an explosion of taste.

In Norway, homemade cakes aren’t just for special occasions; they’re an essential part of everyday life. 

Whether it’s for ettermiddagskaffe (afternoon coffee) or an impromptu gathering with neighbors, having a cake ready to serve is part of our social fabric.

The simplicity of skuffekake preparation makes it particularly appealing in our busy modern lives because you can whip up this Norwegian cinnamon cake in around 30 minutes! 

There’s no need for complex layering or elaborate decoration, this simple cinnamon cake’s beauty lies in its understated elegance.

A sprinkle of coconut or festive decorations on top is all you need to make it impressive looking.

I urge you to try this recipe not just for its incredible taste, but for the window it opens into Norwegian cake culture!

In our increasingly fast-paced world, there’s something profoundly meaningful about connecting with time-honored baking traditions while adding our own contemporary twist.

This kanelkake is your invitation to slow down, gather around the table, and experience a piece of Norwegian hospitality. 

And isn’t that what good food is all about?

A Simple Norwegian Cinnamon Cake (Enkel Norsk Kanelkake)

Ingredients

For the cake:
1 cup (2 sticks or 250g) vegan butter
1¼ cups (250g) sugar
6 tablespoons Just Egg (or applesauce)
1 cup (2 dl) non-dairy milk
½ cup (1 dl) non-dairy plain, unsweetened yogurt
3 teaspoons baking soda
3 tablespoons ground cinnamon
1½ cups (250g) all-purpose flour

For the chocolate and coffee glaze:
1 stick + 2 tablespoons (150g) vegan butter
¼ cup (0.5 dl) strong coffee
3 tablespoons cocoa powder
1 tablespoon ground cinnamon
1 teaspoon vanilla extract or vanilla paste
2 cups (400g) powdered sugar

For the decoration:
Shredded coconut or decorative cake sprinkles

Directions

To make the cake:
Preheat the oven to 360°F (180°C) and line an 8×12 inch (20×30 cm) baking pan with parchment paper and set aside.  

Add the vegan butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Whisk on high until light and fluffy, about 2-3 minutes. 

Slowly add the Just Eggs, baking soda, cinnamon, and flour. Stir until just combined, then add the milk and yogurt. 

Mix until the batter is smooth and free of lumps, but don’t over-mix it.

Pour the batter into the prepared baking pan and bake on the middle rack for about 30 minutes, until a cake tester inserted in the middle of the cake comes out clean.

Let the cake cool for a few minutes in the pan before carefully lifting it out using the parchment paper. Place on a rack to cool. 

While the cake is cooling make the chocolate and coffee glaze. 

In a medium pot over low heat, combine all the ingredients and whisk continuously until melted and the glaze is smooth and even. 

Using a fork, gently poke small holes in the cake’s surface to allow the glaze to soak in. Pour the warm glaze over the cake.

Sprinkle with shredded coconut or cake sprinkles of your choice. 

Place the cake in the refrigerator to let the glaze set, about 1-2 hours, before serving.

Notes

The cake freezes really well, so feel free to make a double batch and stash away a delicious cinnamon cake to serve to your next surprise visitors!!

More Recipes To Try…

Blackcurrant Coffee Cake with Vanilla Sauce

Toscakake – a simple yet decadent cake

Tekake Norway’s Coffee Cake