Healthy Flourless 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 option!

Healthy Flourless Cinnamon Bun Breakfast Cake- Fluffy and filling on the inside yet tender on the outside, it's secretly healthy, but you'd never tell! NO butter, flour, sugar or oil! {vegan, gluten free, paleo recipe}- thebigmansworld.com

Oh, hi. 

February, that is.

Seriously, weren’t we JUST doing our roundup for all things lemon yesterday? Maybe not, but this month has gone by like this (insert click emotion here)

As with each month’s end, me and my blogging posse (does anyone say that these days?) are back with a delicious round up for my favorite meal of the day- BRUNCH.

What’s the best thing about Melbourne? Brunch.

What’s the best thing about New York? Brunch.

What do you like doing with your friends? Having brunch.

What are you up to this weekend? Brunch.

What is your favorite meal? Brunch.

OKAY, WE GET THE POINT. BRUNCH IS AMAZING AND THE ANSWER TO EVERYTHING IN LIFE. 

Sorry, I’m suffering from brunch brain. 

Healthy Flourless Cinnamon Bun Breakfast Cake- Fluffy and filling on the inside yet tender on the outside, it's secretly healthy, but you'd never tell! NO butter, flour, sugar or oil! {vegan, gluten free, paleo recipe}- thebigmansworld.com

I think my love for brunch is due to the option to eat my actual REAL favorite meal of the day again- Breakfast. 

Even if I have brunch plans, I will always still enjoy something for breakfast. Most of my brunch plans occur around 10.30-1pm, and my brain won’t function past 9am without something in my stomach! Anyway, when thinking up what recipe to share as part of today’s roundup, I knew it had to involve 2 things- Something sweet and something with cinnamon.

Long term readers know I have knack for giving the cinnamon bun or cinnamon roll treatment on many foods. Case in point? The sticky cinnamon roll got made into oatmeal, baked oatmeal, flourless muffins and flourless cookies. The cinnamon bun got morphed into popcornprotein bars, oatmeal, pancakes and now…Healthy Flourless Cinnamon Bun Breakfast Cake!

Healthy Flourless Cinnamon Bun Breakfast Cake- Fluffy and filling on the inside yet tender on the outside, it's secretly healthy, but you'd never tell! NO butter, flour, sugar or oil! {vegan, gluten free, paleo recipe}- thebigmansworld.com

Before we get into today’s offering, let’s see what my posse are sharing! 

Alexis shares this Peanut Butter Banana Breakfast Pizza which makes me say want to have her on speed dial. Oh wait. I already do. 

IMG_4391aa

Lindsay shares these Cinnamon Raisin Bagels which she tempted me through Snapchat! 

Cinnamon Raisin Bagels 1

Julia shares this amazing looking Grain Free Chocolate Chip Banana Bread which has me salivating like pavlov…or the dog. (Or one of those…I kind of flunked Science).

grain_free_chocolate_chip_banana_walnut_bread

Sarah shares these Flourless Lemon Poppyseed Muffins which make me go zzzzzing. 

Lemon Poppy Seed Muffins 3

Kylie shares these breakfast banana splits which epitomises my blog mission of having dessert for breakfast! 

breakfast banana splits

Now for my offering- This healthy flourless Cinnamon Bun Breakfast cake!

Let’s take a step back and see how a cinnamon bun and a cake can become married and be perfect for breakfast! 

Cinnamon buns have a tender exterior and it’s interior are typically light and fluffy. Cakes can be, well…light and airy like Angel food cake or more firm and dense, like a flourless chocolate cake. I kind of took bits and bobs from all to come to something which had the best bits of all and can share with you guys this delicious beauty!

Healthy Flourless Cinnamon Bun Breakfast Cake- Fluffy and filling on the inside yet tender on the outside, it's secretly healthy, but you'd never tell! NO butter, flour, sugar or oil! {vegan, gluten free, paleo recipe}- thebigmansworld.com

This healthy Flourless Cinnamon Bun Breakfast cake marries two popular sweet treats into something perfectly suitable for breakfast! This breakfast cake is light, fluffy yet filling on the inside, and on the outside, it’s tender and comes with a secretly healthy frosting! Unlike both their traditional counterparts, this breakfast cake has no butter, flour, oil or sugar in the entire recipe (unless you go the paleo route!). It’s so easy to whip together and the hard part is waiting the 25-30 minutes for it to bake…but it’s SO worth it! It’s naturally gluten free, vegan, dairy free and sugar free, and there is also a tested paleo option! 

HACK! While the cake in itself is absolutely delicious, for the true authentic cinnamon bun texture, don’t omit the frosting! I’ve provided three TESTED options to have you all covered- A protein packed option (using either this casein protein powder, this vegan protein powder and this paleo protein powder), a dairy free cream cheese frosting (basic, but delicious) or one which is more like a glaze, using coconut butter.

Healthy Flourless Cinnamon Bun Breakfast Cake- Fluffy and filling on the inside yet tender on the outside, it's secretly healthy, but you'd never tell! NO butter, flour, sugar or oil! {vegan, gluten free, paleo recipe}- thebigmansworld.com

Make this healthy Flourless Cinnamon Bun Breakfast Cake and let’s just reaffirm something.

What is the answer to, well…anything?

BRUNCH. 

Healthy Cinnamon Bun Breakfast Cake
Serves 4
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 option!
Write a review
Print
For the breakfast cake
  1. 2 cups gluten free rolled oats, ground into a flour
  2. 1/2 cup coconut palm sugar (use stevia or a sugar free baking blend to keep sugar free)
  3. 1 T baking powder
  4. 1 T saigon cinnamon
  5. pinch sea salt
  6. 1 cup dairy free milk
  7. 1 flax egg (can sub for 1 large egg if not vegan)
  8. 1 tsp vanilla extract
  9. 6 T nut butter of choice, melted (I used smooth almond butter)
Paleo option
  1. 1/2 cup coconut flour
  2. 1 T Saigon cinnamon
  3. 1 cup unsweetened applesauce
  4. 1/2 tsp baking soda
  5. 1/4 cup maple syrup (can sub for honey or agave)
  6. 1/4 cup cashew butter (can sub for almond butter or coconut oil)
  7. vanilla extract
  8. 4 large eggs, whisked lightly
  9. 1/4 cup hazelnuts/chopped nuts of choice (optional)
For the cinnamon bun protein frosting
  1. 3 scoops vanilla protein powder (see recommendations above)
  2. 1-2 T granulated sweetener of choice (optional)
  3. 1-2 T nut butter of choice (optional)
  4. Dairy free milk to form batter
For the cinnamon coconut butter frosting
  1. 4-6 T coconut butter, melted
  2. 2 T granulated sweetener of choice
  3. Dairy free milk to thin out
For the general cream cheese frosting
  1. Dairy free cream cheese (can sub for any cream cheese)
  2. 2 T granulated sweetener of choice
  3. 1 T Saigon cinnamon
Instructions
  1. Preheat the oven to 350. Grease a loaf pan or small baking dish with cooking spray and set aside.
  2. In a large mixing bowl, combine the dry ingredients and mix well.
  3. In a small bowl, whisk the milk, vanilla extract and egg/flax egg. Pour into the dry mixture. Add the melted nut butter (and honey and applesauce for paleo option) and mix very well until a batter is formed.
  4. 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)
  1. 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
  1. Breakfast cake is freezer friendly- It's best kept in the refrigerator. If you decide to use the frosting(s), it's best to keep them separate.
The Big Man's World ® https://thebigmansworld.com/
Healthy Flourless Cinnamon Bun Breakfast Cake- Fluffy and filling on the inside yet tender on the outside, it's secretly healthy, but you'd never tell! NO butter, flour, sugar or oil! {vegan, gluten free, paleo recipe}- thebigmansworld.com

For those who brunch (I hope it’s all of you!), what is your go-to meal? Poached eggs or pancakes!

Is ‘brunch’ a big thing in your area/city/country?

Connect with me below-

Facebook - /thebigmansworld
Pinterest - /thebigmansworld
Instagram - @thebigmansworld
Twitter - @thebigmansworld
Bloglovin - thebigmansworld
Email - [email protected]
Snapchat - thebigmansworld

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:

Clean eating diet food gluten free paleo recipe recipe roundup vegan

YOU MAY ALSO LIKE

Comments

111 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.

Have a comment? Go for it!