Cinnamon Swirl Cake Recipe
Follow this easy wholegrain Cinnamon Swirl Cake Recipe for a delicious cake that is packed with nutrients. Swirl cinnamon crumbs through a cake batter made of oats, almonds and a hint of apple. The warm scent of cinnamon and its natural sweetness is fully showcased in this special cake.
Cinnamon Swirl Cake
Following this wholegrain Cinnamon Swirl Cake Recipe, blend nutritious oats and almonds with fragrant cinnamon swirl to create a delicious cake. The natural sweetness of the ingredients fuses into a unique blend of flavors. Great for breakfast, dessert or a treat. Enjoy!
Equipment
- 1 Mixer
- 1 Small Bowl (for crumbs)
- 1 Round Baking Pan Or Round Bunt Pan (9 inches – 23 centimeters circumference)
Ingredients
Batter
- 1/2 cup Applesauce (without sugar or preservatives)
- 2 tsp Baking Soda (to be mixed with applesauce)
- 3/4 cup Almond Butter
- 4 Eggs
- 4 tbsp Pure Maple Syrup
- 1 tsp Pure Vanilla Extract
- 1/2 cup Water
- 1 1/2 cups Oat Flour
- 1 1/2 cups Almond Flour (or almond meal finely ground)
- 3/4 tsp Salt
Cinnamon Crumbs
- 1/4 cup Oat Flour
- 1/4 cup Almond Flour (or almond meal finely ground)
- 2 tbsp Almond Butter
- 4 tbsp Cinnamon
- 2 tbsp Maple Syrup
- 1/2 tsp Baking Soda
Instructions
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Cinnamon Crumbs
- Mix the ingredients for the crumb topping.
- Form crumbs by crumbling the mixture with your fingers. Set aside.
Cake Batter
- Mix the baking soda with the applesauce. Set aside.
- In an electric mixer, beat the eggs and almond butter until well blended.
- Add the applesauce, maple syrup and vanilla. Continue to beat for another minute or two.
- Gradually add the dry ingredients alternately with the water and beat until well blended.
- Pour the batter into a round baking pan (23 centimeters or 9 inches in circumference) or a bunt cake form.
- Distribute the crumbs on top of the batter and gently swirl the crumbs through the cake batter.
- Bake for 40 minutes.
Notes
Every oven is different so baking time may vary. The cake is ready when a knife inserted comes out dry.
In hot weather, store in the refrigerator after 3 days (if anything’s left…)
Click on the image below to make your own Almond Butter!
Almond Butter Recipe
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