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.
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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