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...)