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
Keyword breakfast cake, cinnamon bun, protein frosting
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.
Breakfast cake should be stored in the fridge. See post for options.