Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt pan.
Step 2
Mix white sugar flour 3/4 cup cinnamon and 3 tablespoons non-dairy butter together in a stand mixer until well blended. Transfer to a bowl.
Step 3
Mix 1 cup brown sugar 2 tablespoons cinnamon cocoa powder and 1/4 teaspoon salt together in a stand mixer until well blended. Transfer to a separate bowl.
Step 4
Measure 1 1/2 cups Lactaid® milk in a 2-cup measuring cup. Stir in lemon juice and cream of tartar.
Step 5
Mix cottage cheese 1 1/2 cups white sugar and 1/3 cup brown sugar together in a stand mixer. Whip until mixture is smooth and creamy. Add non-dairy butter or margarine and whip until smooth. Add eggs one at a time beating well before adding the next one. Mix in vanilla and maple extracts and salt. Mix in 2 cups flour.
Step 6
Pour milk mixture into the mixer; mix well. Add remaining 2 cups flour and baking powder; blend well.
Step 7
Pour 1/3 of batter in prepared Bundt pan. Top with 1/2 of the swirl mixture.
Step 8
Pour another 1/3 of the batter over the filling. Top with remaining swirl mixture. Evenly pour in remaining batter.
Step 9
Gently swirl the batter with a knife being careful not to overdo the swirl. Top the batter with the cinnamon topping.
Step 9
Bake in preheated oven until a toothpick inserted in the center comes out clean 60 to 90 minutes. Cool and remove from pan.