Introduction
This cozy cinnamon cake offers a deep, spiced warmth complemented by a rich and uniquely flavored coconut sugar frosting. You’ll love how simple, everyday ingredients come together for a perfectly tender and moist dessert. It’s a treat that feels both comforting and a little bit special.
Prep & Cook Time
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Servings: 9
Ingredients
For the Cake:
- 2 flax eggs (2 tbsp ground flax + 5 tbsp water (can use real eggs too))
- ½ cup applesauce
- ½ cup milk (any type of milk works)
- 2 tbsp melted coconut oil
- ½ tsp vanilla extract
- ½ cup coconut sugar
- 2 tbsp maple syrup
- 1 tbsp cinnamon
- 1 ½ cups + 2 tablespoon oat flour
- 1 cup almond flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tbsp arrowroot powder/starch or cornstarch
For the Frosting:
- 1 cup coconut sugar
- ¼ cup vegan or regular butter butter
- ½ tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease or line an 8×8 inch square baking pan.
- Prepare the flax eggs by whisking together the ground flax and water in a small bowl. Set aside for 5 minutes to thicken.
- In a large mixing bowl, combine the prepared flax eggs, applesauce, milk, melted coconut oil, vanilla extract, coconut sugar, maple syrup, and cinnamon. Whisk until smooth.
- In a separate bowl, whisk together the oat flour, almond flour, baking powder, baking soda, and arrowroot powder.
- Pour the batter into your prepared pan and spread it evenly.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, make the frosting. In a small saucepan over medium heat, combine the coconut sugar and butter. Heat, stirring constantly, until the butter is melted and the sugar is beginning to dissolve and bubble, about 3-4 minutes.
- Remove the saucepan from the heat. Stir in the milk and vanilla extract. The mixture will be thin but will thicken as it cools.
- Allow the cake to cool completely in the pan on a wire rack. Once the cake is cool and the frosting has thickened to a spreadable consistency, frost the cake. Slice into 9 squares and serve.
Variations
- Cinnamon Swirl: Before baking, dollop 2 tbsp of applesauce mixed with 1 tsp of cinnamon on top of the batter and use a knife to swirl it through for a marbled effect.
- Muffin-Style: Divide the batter into a lined muffin tin and reduce baking time to 20-25 minutes for easy grab-and-go portions.
- Warm Spice Upgrade: Add a pinch each of ground nutmeg and ginger to the dry ingredients for an even deeper spiced flavor.
- Upside-Down Cake: Arrange thin apple slices in the bottom of your greased pan, sprinkle with a little coconut sugar, then pour the batter over top and bake as directed.
Tips for Success
- Ensure your flax eggs have thickened fully (a gel-like consistency) before adding them to the batter for proper binding.
- For the most accurate results, spoon your oat and almond flour into the measuring cup and level it off; don’t scoop directly from the bag.
- Allow the cake to cool completely before frosting. A warm cake will cause the frosting to melt and absorb.
- If your frosting becomes too thick as it cools, you can gently re-warm it over low heat or add a tiny splash more milk to reach the desired consistency.
Storage & Reheating
Store the frosted cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. The cake tastes best served at room temperature. For a fresh-from-the-oven feel, individual slices can be warmed in the microwave for 10-15 seconds.
FAQ
Can I use real eggs instead of flax eggs?
Yes. Substitute the 2 flax eggs with 2 large chicken eggs.
My frosting is very gritty. What happened?
Coconut sugar doesn’t dissolve as easily as refined sugar. Be sure to heat the sugar and butter mixture sufficiently, stirring constantly, to help the granules break down. The final frosting will have a slight graininess, which is part of its rustic charm.
Can I use all oat flour or all almond flour?
It’s not recommended. The combination creates the perfect texture. Using only oat flour may make the cake gummy, and using only almond flour may make it too dense and oily.
What can I use if I don’t have arrowroot powder?
As noted in the ingredients, cornstarch is a perfect 1:1 substitute for the arrowroot powder.
Why did my cake sink in the middle?
This is often due to underbaking or opening the oven door too early during baking. Ensure your baking powder and soda are fresh, and test for doneness at the 35-minute mark.
Can I make this recipe gluten-free?
Yes, this recipe is naturally gluten-free as written, provided you use certified gluten-free oat flour.