“Nutella”-Swirled Cinnamon Cake

WHADDUP healthy “nutella”-swirled cinnamon cake. Nice to meet you. Now meet my face :p. I took a recipe for cinnamon cake I’ve posted to my site before and LOVE, but I added a “Nutella”-swirl #plottwist and topped it with a cellucor cinnamon swirl protein glaze. Yeeasss the tastebuds are pleased.

IMG_8804[1]“Nutella”-Swirled Cinnamon Cake

Makes: 3 individual sized cakes

  • 1 cup raw old fashioned rolled oats
  • 1 whole egg
  • 2 egg whites
  • 1/3 cup plain Greek yogurt
  • 3 TBSP unsweetened applesauce
  • 2 TBSP coconut flour
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 TBSP stevia
  • 3 TBSP chocolate hazelnut Rawmio (or chocolate almond, brand is Windy City Organics)

Grind the oats into a flour. Then add the remaining cake ingredients (except for the Rawmio). Blend again. Spray a mini loaf pan with nonstick spray and pour your batter amongst 3 molds. Swirl 1 TBSP of chocolate hazelnut rawmio into the batter of each mini loaf (so you need 3 TBSP total) Bake at 350 F for 20-22 minutes, or until a toothpick comes out clean.

For the glaze, I just slowly added water to Cinnamon swirl Cellucor protein until it was the consistency I wanted.

For one mini cake loaf before glaze: 276 calories; 13 g fat, 29 g carbs (7 g fiber), and 13 g protein

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  1. kaitlynNo Gravatar says:

    Hi Kim,
    You have some great recipes on your site! I am a pastry chef of 4 years but one thing I have never really worked with or bothered to learn about is baking with coconut flour. Do you have any advice or any suggestions as to where I could learn more about it? How did you learn to bake with it without coming up with a failed recipe? It’s one of the most complex flours to bake with!!

    • KimNo Gravatar says:

      Hey Kaitlyn!! Thank you!

      I’m not entirely sure where you can read about it – but I would just say to go for it! I just tried a bunch of different things over time to get a feel for it. The top notes about coconut flour: 1) it absorbs a lot of liquid. a lot. You will need to add more liquid than with other flours. 2) it adds FLUFF to a texture! It makes things light and airy (this is why I love it). 3) It will not “hold” unless you be sure to include egg whites or some other binding factor. It crumbles very easily.

      There will definitely be failures but that’s the best way to learn :) It’s definitely unique, but also very worth learning! I love it so much.

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