Yep, you read that right! ANOTHER healthy baked good.
Ok, this one is going to BLOW YOUR MIND! If you have read my recipes, you know I absolutely LOVE all things cinnamon! Cinnamon rolls is my absolute favorite and I have a great recipe HERE you can try. But, sometimes you are in a bit of a hurry and need something quick. When I made this cinnamon cake, I couldn’t believe how easy it was and how healthy it was! No flour, no eggs and no oil. You can alter a couple ingredients to make it Vegan and/or Gluten Free if you so desire and you can have this made and in the oven within a few minutes. I promise you will love it and it does not taste as healthy as it is!
Let’s get started!
Ingredients:
2 cups rolled oats (you can use quick oats if that’s all you have)
½ cup granulated sweetener of choice (I have tried regular white, cane sugar as well as brown sugar)
1 Tbsp baking powder
1 Tbsp cinnamon
1/8 tsp salt
1 cup milk of your choice (I usually use almond milk, but you can use any milk you want)
1 flax egg (to keep it vegan) or you can just use 1 regular egg (like me!)
To make a flax egg, mix 1 Tbsp of ground flaxseed with 3 Tbsps of water. Allow to
sit for 10 minutes for a gel to form.
1 tsp vanilla extract
4 Tbsp almond butter (or I just used regular butter because I didn’t have almond butter when I wrote this)
For the frosting: ok, let’s not argue but you can either make a simple glaze of powdered sugar and milk, or you can make cream cheese frosting. Whatever you prefer!
The above recipe is good for 1 – 8 or 9 inch round cake. If you want to make two, you can double and then stack them to look like a cake. I usually just make 1 and it’s gone the same day!
Instructions:
Preheat oven to 350oF.
Grease an 8 or 9 inch cake pan with cooking spray and set aside.
In a blender or food processor, add oats and blend until a powder like consistency.
Add the rest of the ingredients and blend until a thick batter remains.
Pour the batter into the greased cake pan.
Bake for 25-30 minutes or until a toothpick comes out clean.
Remove from oven and allow to COMPLETELY COOL before you try to remove and frost with icing.
*NOTE: I didn’t wait for that once and tried to take the cake out and it fell apart. I had to make another one for the church breakfast, but the broken up one still tasted great and my family enjoyed it!
This really is just delicious and has NO flour! If you use a flax egg and almond milk, it’s also dairy free! If you use Gluten-free oats then it’s Gluten free! This is so versatile and just delicious.
ENJOY! Happy Baking,
Janel
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