This cinnamon cake is a healthy and delicious breakfast cake that is made without flour, without butter, and without eggs! Packed full of cinnamon flavor and topped with a healthy cream cheese frosting, all you need is one blender to whip it all up!
Cinnamon Breakfast Cake
Is it weird to have cake for breakfast? As someone who always starts their morning with a sweet breakfast, the concept isn’t too far fetched. My ideal breakfast is something that incorporates whole grains, healthy fats, and a moderate amount of protein. If that comes in the form of cake, you can bet it will make my breakfast plate!
This cinnamon cake is acceptable to enjoy for breakfast, and is secretly healthy! Unlike traditional cakes, this cinnamon one is made without butter, without flour, and without eggs! However, you’d never be able to tell. Taste wise, it’s full of sweet, cinnamon flavor, and with a gorgeous healthy frosting. The texture is perfect- moist, fluffy and with a tender crumb.
Naturally vegan and gluten free, it can easily be made keto too!
Ingredients to make this cinnamon bun cake
These are the ingredients you’ll need to make this recipe. See my tips below for tested substitutions and a tested keto option.
- Rolled oats– The oats will be blended to a flour texture. Be sure to use certified gluten free oats, if needed.
- Granulated sweetener of choice– Any granulated sweetener can be used. I used coconut sugar for this particular cake.
- Baking powder– Gives the cake some rise and fluffiness.
- Salt– Brings out the sweetness of the cake.
- Egg OR flax egg– You can use either an egg or if you are plant based, a flax egg. To make a flax egg, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for 10 minutes, for a gel to form.
- Vanilla extract– A must for any good cake or baked good recipe!
- Almond butter– Smooth and drippy almond butter, with no added sugar or salt.
- Milk of choice– I used unsweetened almond milk, but any milk can be used.
How do you make a cinnamon cake?
In a high speed blender or food processor, add your oats and blend until a very fine, almost powder-like consistency. Add the rest of your ingredients and blend well, until a thick batter remains. Transfer your batter into an 8-inch cake pan and bake for 25-30 minutes, or until a skewer comes out the center clean. Remove from the oven and let the cake cool in the pan completely, before frosting it.
Trouble Shooting and Tips and FAQ’s
Can I make this cake as 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.
Check your muffins around the 18-minute mark, and remove once a skewer comes out clean from the center.
Why is my cake dry?
Avoid risking a dry cake by ensuring your oats have been blended to a powder-like consistency. Any course pieces or larger flakes will dry out the cake batter.
What frosting can I use?
I used my cream cheese frosting but added 1/2 teaspoon of cinnamon in it. You can use any frosting you like or keep it unfrosted.
Tested Ingredient Substitutions
- Rolled oats– You can use straight oat flour or 2 cups of your favorite all purpose flour.
- Almond butter– Any drippy/smooth nut or seed butter can be used. Peanut butter, sunflower seed butter, and smooth tahini are all fantastic options.
- Granulated sweetener– White sugar, brown sugar, monk fruit sweetener, or erythritol.
Can I make this recipe keto or paleo?
If you’d like to make a keto breakfast cake, here are the ingredients and instructions you’ll need to make that.
To make: 1/2 cup coconut flour, 1 tablespoon cinnamon, 1 cup unsweetened applesauce (or pumpkin puree), 1/2 teaspoon baking soda, 1/4 cup maple syrup (or keto maple syrup). 1/4 cup smooth almond butter, 1 tsp vanilla extract, 4 large eggs.
Mix the dry ingredients together. Add the wet ingredients and mix well, until combined. Transfer to a cake pan and bake for 45-50 minutes.
Tips for the Best Breakfast Cake
- The ingredients and proportions make a single layer cake with frosting. If you’d like to make the cake as pictured, triple the ingredients and distribute the batter amongst 3 cake pans.
Do not overbake the cake, otherwise, it will dry out. Remember, the cake continues to cook as it cools down.
- The cake MUST be cooled before frosting, or it will be too much like liquid/drippy.
- Do not substitute any of the ingredients unless specifically stated.
How to store cinnamon cake
- To store: The 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.
- To freeze: Place slices of the cake in a sealable container and store in the freezer for up to 6 months. Thaw overnight in the refrigerator.
More delicious cakes to try
Watch how to make it
Cinnamon Breakfast Cake
For the breakfast cake
- 2 cups rolled oats gluten free, if needed
- 1/2 cup granulated sweetener of choice
- 1 tablespoon baking powder
- 1 tablespoon cinnamon
- 1/8 teaspoon salt
- 1 cup milk of choice I used unsweetened almond milk
- 1 flax egg can use 1 large egg * See notes
- 1 teaspoon vanilla extract
- 6 tablespoon almond butter ** See notes
For the frosting
- 1 cup cream cheese frosting
- Preheat the oven to 180C/350F. Grease an 8-inch cake pan with cooking spray and set aside.
- In a high speed blender or food processor, add your oats and blend until a powder like consistency remains. Add the rest of your ingredients and blend until a thick batter remains.
- Transfer the batter to the greased cake pan. Bake for 25-30 minutes or until a skewer comes on clean. Remove from oven and allow to cool completely before frosting, if desired.