Healthy Flourless Cinnamon Bun Breakfast Cake

A delicious healthy flourless breakfast cake that has the taste of a cinnamon bun and loaded with delicious cinnamon flavor! Fluffy and filling on the inside and tender on the outside with a secretly healthy frosting, this cinnamon bun breakfast cake is vegan, gluten free, dairy free, sugar free and comes with a tested paleo and keto option!

Flourless Cinnamon Bun Breakfast Cake with protein frosting

We love having desserts for breakfast around here, including keto granola, blueberry breakfast muffins and this addictive cinnamon breakfast cake. 

Made with no flour, no eggs, and no grains, it’s made in one bowl and perfect for quick breakfast meal prep recipes.

Now, don’t let the word ‘cake’ put you off. This recipe is secretly healthy! It’s made with wholesome and healthy ingredients, and even has a guilt-free and protein-packed frosting on top!

Tender on the outside, moist and fluffy on the inside, the flavor reminds you of a cross between a warm cinnamon roll and a cinnamon muffin! For such a decadent tasting breakfast cake, you’ll be surprised that it is secretly low carb and sugar free! 

slices of cinnamon breakfast cake with frosting

Is it okay to eat cake for breakfast? 

That is the life long debate, and I think it comes down to what ingredients you are using. My breakfast cake recipe fits the bill. It’s made with healthy, wholesome and heart-healthy ingredients, and also packs a protein punch. 

It uses healthy fats, low carb flour blends and is 100% naturally sweetened! 

Besides, even the scientists claim that eating dessert first thing in the morning is healthier for the body and the mind!

How to make a flourless cinnamon bun breakfast cake from scratch

The first step of this recipe is to combine all the dry ingredients and mix well. In a separate smaller bowl, you’ll want to whisk together the milk, flax eggs (or eggs!), before adding it into the dry mixture. Add the drippy and smooth almond butter (and syrup and applesauce for the paleo/keto option) and mix well. Then, you will bake the breakfast cake for either 25-30 minutes (vegan and eggless option) or 45-50 minutes (paleo, keto and gluten-free option) until it is golden brown on top and a skewer comes out clean from the center.

You’ll want to allow the cake to cool in the pan completely, before adding the optional frosting. 

Leftover Cinnamon Bun Frosting? Top this Cinnamon Roll Mug Cake with it. 

half a slice of cinnamon roll breakfast cake

Tips for the BEST Cinnamon Breakfast Cake

  • Do not overbake the cake, otherwise, it will dry out. Remember, the cake continues to cook as it cools down.
  • Be wary of the different baking times. For the vegan/eggless option, it should take no longer than 30 minutes. For the paleo/keto/low carb option, no longer than 50 minutes. 
  • The cake MUST be cooled before frosting, or it will be too much like liquid/drippy. 
  • Do not substitute any of the ingredients in the low carb option- it will not turn out.
  • This breakfast cake makes a FABULOUS grab-and-go meal prep breakfast idea. Bake up 2-3 batches at a time and freeze the slices up- Check out the tips below on freezing them!

high protein low carb cinnamon cake

Can this breakfast cake be made as cinnamon roll breakfast muffins? 

If you don’t have a loaf or baking pan and want these as muffins, that can easily be done! Simply prepare the batter as directed and divide them amongst 12 muffin tins. The baking time will need to be adjusted.

  • Vegan, Flourless and Gluten-Free option– Bake for 18-20 minutes, or until a skewer comes out clean.
  • Paleo, Keto, and Low carb option– Bake for 25-30 minutes, or until a skewer comes out clean. 

Storing Cinnamon Bun Breakfast Cake

The cinnamon bun breakfast cake MUST be stored in the fridge, otherwise, it will become rancid and spoil easily. Place the sliced and frosted cake in a sealed container. It will keep fresh for 5 days.

The breakfast cake is freezer friendly and can also be stored in the freezer. To freeze, wrap individual slices in parchment paper and place them in ziplock bags. Label them with the date 6 months in advance of the date it is baked. 

To enjoy breakfast cake from the freezer, allow thawing at room temperature or in the fridge overnight. 

Also try this 90 Second English Muffin recipe

cinnamon roll breakfast cake

More healthy breakfasts that taste like dessert

CINNAMON BUN BREAKFAST CAKE VIDEO (Flourless Version) 

Healthy Cinnamon Bun Breakfast Cake

A delicious healthy flourless breakfast cake which has the taste of a cinnamon bun and loaded with delicious cinnamon flavor! Fluffy and filling on the inside and tender on the outside with a secretly healthy frosting, this cinnamon bun breakfast cake is vegan, gluten free, dairy free, sugar free and comes with a tested paleo and keto option
4.15 from 7 votes
Print Rate
Course: Breakfast
Cuisine: American
Keyword: breakfast cake, cinnamon bun, protein frosting
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 9 Slices
Calories: 186kcal
Author: Arman

Ingredients

For the breakfast cake

Paleo option

For the cinnamon bun protein frosting

For the cinnamon coconut butter frosting

For the general cream cheese frosting

Instructions

  • Preheat the oven to 180C/350F. Grease a loaf pan or small baking dish with cooking spray and set aside.
  • In a large mixing bowl, combine the dry ingredients and mix well.
  • In a small bowl, whisk the milk, vanilla extract, and egg/flax egg. Pour into the dry mixture. Add the almond butter (and syrup and applesauce for paleo option) and mix very well until a batter is formed.
  • Transfer the batter to the loaf pan or baking dish. Bake for 25-30 minutes (PALEO Option- 45-50 minutes) or until golden brown on top and a toothpick comes on clean. Remove from oven and allow to cool completely before serving or frosting, if desired.

To make the frostings (Except for the cream cheese one)

  • Combine all the ingredients and using a tablespoon, add dairy free milk until a thick, firm batter is formed. For the cream cheese one, allow to sit at room temperature until it softens. Mix with granulated sweetener and cinnamon.

Notes

Breakfast cake should be stored in the fridge. See post for options. 

Nutrition

Serving: 1Slice | Calories: 186kcal | Carbohydrates: 6g | Protein: 9g | Fat: 12g | Potassium: 5mg | Fiber: 3g | Vitamin A: 5IU | Vitamin C: 5mg | Calcium: 4mg | Iron: 3mg | NET CARBS: 3g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

cinnamon roll breakfast cake

The Big Man’s World ® Arman Liew owns the copyright on all images and text and does not allow for its original recipes, pictures and content to be reproduced anywhere other than this site unless authorization is given. If you enjoyed this recipe and would like to publish it on your own website, please re-write it, in your own words and link back to my site and recipe page. Copying and/or pasting full recipes and pictures to social media or personal blogs is strictly prohibited. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories:

Breakfast Breakfast cakes and muffins Gluten Free Keto Muffins and Cakes Paleo recipe Vegan

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Comments

113 thoughts on “Healthy Flourless Cinnamon Bun Breakfast Cake

  1. I love brunch because it’s basically an excuse to eat breakfast for lunch and we all know that breakfasts foods are the best kind of foods. This has to be my favorite roundup that you guys have done so far, so much creativity and pure deliciousness! I am also really glad that I stoked up on 4 extra large containers of saigon cinnamon that are just waiting to be used up into all of your cinnamon bun concoctions!

  2. We have the most amazing brunch restaurant in town. You can sit there for hours and hours and hours and just shove all kinds of food in your mouth! I am a sucker for all buffets.
    I don’t know if I have already said that (if not, I was overwhelmed) this looks all kinds of lovely and my favorite picture is the half eaten one 😉

  3. Go-to brunch: shakshuka, anything with poached eggs and greens, whole grain or GF pancakes/waffles, or anything else that sounds DELICIOUS! <3 It's been a while since I've had a traditional brunch though!
    I cannot wait to try this cinnamon bun cake! I'm already annihilating your blueberry junk yard cake!

  4. Hahaha our brains are so similar! I always say I love brunch but let’s be honest — I just like it because I feel like it’s an excuse to eat a bigger portion of all my favorite breakfast foods (eggs and potatoes or some combo involving one of those) plus occasionally a mimosa (or 6). The frosting on that cake looks heavenly! Frosting is my favorite part of any cake.

  5. Arman, please move here and open up a Brunch place with your recipes. Basel sucks at Brunch. I do not know what is wrong with these people. Avocado Toast with poached eggs or any kind of omelette (you already knew that.) for me fro brunch and yes, brunch IS the answer to anything in life.

  6. That icing!! *heart eyes emoji*

    When I lived in DC, they were ALL about bottomless brunching. San Francisco has a solid brunch scene, less of a decadent/boozy scene and more of a “let’s meet after yoga and grab smoothies” brunch scene. I hate myself sometimes for being one of those people, but hey,it’s my life!

  7. Hard to believe but you once more managed to get even me as a non-cake fan intrigued. It must be the thick layer of frosting ;). I’d eat it with a spoon. Actually, that’s what I used to do when I was younger: eat the frosting off my mum’s cake. Now that I’m older I skip the cake part and just prepare the topping to eat straight up and call it a snack. So classy.

  8. Oats again ! This is wonderful! You are def on an oat roll Arman! And that topping (in order to lay low I will call it topping since frosting is a dead giveaway for upping the pounds) is to DIE for…thank you, thank you, thank you! I MUST Google SAIGON CINNAMON – have never heard of this before…if all I have is powdered cinnamon in a spice type container, will that kill this recipe? 🙁

      1. Okay thanks for that…I Googled Siagon Cinnamon – very interesting – BTW another really great side effect to following Arman here is the great NEW stuff I learn all the time! So now am on a search for SAIGON CINNAMON – first stop our local health/bulk food shop in our wee town…and then on to various markets around…and then to the next town where there are a few more health food type shops – from there to the BIG city – or maybe just skip all that and get it online! Yeah that might work better….Thanks Arman!

  9. Wait just a hot pickin’ second there, mate. A cinnamon bun that’s a cake? Say what? As strange as it might sound, I think I can get behind this one. It looks incredible…and I want the whole darn loaf. For breakfast. 🙂

  10. Thank you so much for listing so many options of how to make this. It sure makes things easier for those who have multiple food sensitivities. ?

  11. Is the nut butter taste prominent or mild? If I omit the nut butter, should I replaced e it with another ingredient and would it affect cooking time?

  12. I am confused you the recipe, what is the difference between the breakfast cake and paleo option?i am looking for a gf/vegan/rice free cake…. All the ingredients are ok, so do I add the breakfast recipe and the paleo??

  13. Hi there,

    I think you have a great post! I did just have one question, I’ve been a diagnosed coeliac for over twenty years and have previously eaten oats (and felt sick) but my dietitian recently informed me that there is a lot of evidence that true coeliacs should avoid oats completely. What would you replace the oat flour with? I was thinking Almond meal or?
    Am definetly going to try some recipes but thought I’d see your thoughts on a different option to oats!

    Cheers ?

  14. I just made this cinnabun cake & I’m a little concerned: I followed the regular recipe to the letter (except for the coconut milk, I used water), Baked it at the prescribed temp for about 35 mins, but it’s still rather gooey at the bottom. I used pumpkin seed butter for this recipe as well. Will the cake set properly after cooling??

    1. Hi Angie! Huge apologies on my behalf- If you made the paleo version, it can take up to 45/50 minutes, depending on the coconut flour you used. The original version typically takes around 30 minutes, tops- The water/milk substitution shouldn’t have an impact, nor should the pumpkin seed butter- Although once cooled, it should firm up well, but still shouldn’t be gooey on the bottom.

  15. I’m really excited to try this for my sons birthday party- have you tried any versions (though I’m most interested in the Paleo) as mini cupcakes? I’ll be playing around with this for sure!

  16. Hi Arman,

    This frosting looks like it would lend itself well to an organic, non-hydrogenated vegetable oil (like palm). Have you ever experimented with them for frosting in general? They tend to mimic traditional buttercream frosting well.
    In any case, look forward to replicating this and others of your creations as a new follower!

    Cheers!

  17. The cake looks delicious but I have question. Did you make the cake in the picture with eggs or is that the vegan version? If the pic is made with eggs have you tried it withal eggs and which one turned out better or fluffier? Just wondering becuz I am vegan and don’t want to waste my ingredients if it’s no good making it with flax eggs

  18. Thank you for the great recipe! My oats are already ground into a flour. Do I use 2 cups of oat flour or 2 cups of oats that are THEN ground into flour? I typically do all of my gluten-free baking measuring my flours by weight, i.e. 1 cup of GF flour is 145g. I’m hoping to make this for the weekend!! I look forward to your response. ?

  19. So I’m wondering if the eggs in the paleo version could be substituted for flax eggs? It looks awesome I just happen to be completely grain free and vegan. Thanks!

  20. I love brunch! Planning a brunch gathering for tomorrow, actually… everything liiks delicilous… I guess I’m a little surprised y’all based your brunch contributions around baked goods … was there a reason or stipulation around that or just coincidence…

  21. I know this an older post but where do I find true, organic saigon cinnamon? Can you please post the link to your source? Thank you!

  22. You are seriously taking over my pinterest, and I am not complaining! :)) Every single recipe I pin now is dessert. But thank goodness it is healthy! This recipe is SO going down this week. Thank you and keep ’em coming!

  23. This may have been asked, but is it a whole Tablespoon of baking powder? That seems like a huge amount, I want to double check before I tried this. Thanks!

  24. This was delicious! Made it for brunch on Christmas Eve, everyone loved it. Not too sweet, full of flavor! Will def make again 🙂

  25. I made this this morning with a couple of substitutions (out of some ingredients and no time to shop) and it was delicious!!! I used regular sugar because I was out of coconut palm sugar, and that was fine. The only nut butter I had was maple almond butter, and I figured the maple could only improve the flavor! I baked it in an 8×11 pan, and it was plenty thick. I also didn’t have all of the ingredients for any of the frosting options, so I decided to whip up a (slightly more unhealthy, because I lacked other options!) glaze. I used a bit of powdered sugar, vanilla, and milk to make a simple glaze, but it was too sweet on top of the dense cake. So i crushed some blackberries into the glaze to thin it out and make it a bit tart. Heavenly!! Cinnamon cake with a blackberry glaze…. a new favorite recipe!

  26. Hello there! Love your recipes! How about a ginger cookie recipe someday? Thanks so much for considering this! Nancy

  27. Oh My Goodness, this is soooooo yummy. I did have to bake mine for 50 mins though. I did seem to be runny after I mixed everything together. I made the Protein frosting and would definitely decrease the amount to 2 scoops. Thanks for sharing this recipe.

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