Cinnamon is probably my favourite spice to use. It is so versatile and really lifts the flavour in your dishes and bakes. Who knows what I’d be without it now. I use it in everything from my gingerbread protein bars to buckwheat protein crepes.
This cinnamon roll loaf is perfect for when you’re craving the buns but are either short on time or want something a little quicker and more simple to bake. I always make loaf cakes as part of my weekly meal prep as they are perfect for either pimping your yoghurt bowls or taking to work for dessert. That’s if they even make it that far. In my hands, they’re consumed within seconds of removing from the tuppaware.
This particular cake is soft and has a slightly ‘healthier’ twist on the classic. Plus, it has the addition of protein for balanced macros. It is devilishly moreish and addictive. I can easily eat about 5 cinnamon roll protein slices in one sitting.
Cinnamon Roll Protein Loaf Cake
Equipment
- Oven
- Mixing Bowl x2
- Mixing spoon x2
- Loaf Tin
- Greaseproof Paper
- Whisk
- Spoon
- Small bowl (for icing mixture)
Ingredients
For the loaf cake
- 65 grams Buckwheat flour Substitute: oat flour
- 65 grams Almond flour Substitute: other nut flours
- 60 grams Vegan vanilla protein powder See notes*
- 1.5 tsp Baking powder
- 1/2 tsp Bicarbonate of soda
- Pinch Salt Optional
- 1.5 tsp Cinnamon
- 1/2 tsp Nutmeg
- 70 grams Erythritol See notes**
- 200 grams Dairy-free yogurt Recommendation: coconut
- 1 tsp Vanilla extract
- 3 Large Eggs Substitute: 180g egg whites
For the cinnamon sugar layer
- 100 grams Coconut sugar
- 2 tsp cinnamon
For the icing glaze
- 40 grams Powdered erythritol See notes**
- 2-3 tbsp Dairy-free milk Subsitute: water
Instructions
For the loaf cake
- Pre-heat oven to 155°C (fan) or 175°C (conventional)
- Line a loaf tin with graseproof paper and set aside for later
- In a mixng bowl, place in the protein powder, erythritol, salt, flours, baking agents, and spices and mix through so it is evenly distributed
- Add in the yoghurt and eggs and whisk together until combined in a thick but slightly runny cake batter then place aside
- In a second bowl, mix together the sugar and cinnamon
- Pour half of the cake batter into the lined loaf tin and even out
- Sprinkle 3/4 of the cinnamon sugar mix onto the top of the batter before pouring the remaining batter over the top
- Add the final 1/4 of the cinnamon sugar mix to the top of the loaf cake
- Place in the oven and bake for 50-55 minutes until risen and sligtly golden on top
- Remove the cake from the oven and leave in the tin to cool completely for ~30 minutes
For the icing
- Once cooled, remove the cake from the tin
- Mix together the icing ingredients until a thick but runny mixture forms
- Drizzle the icing over the top of the loaf, using a spoon, as desired
- Cut into 8 equal slices and enjoy!
Notes
- Suitable for home freezing up to 3 months
- Store in an air-tight container for 3-5 days at room temperature of 5-7 days in the fridge
Fancying something a little more indulgent? Why not try my cinnamon roll sheet pan cake recipe next! It is a firm favourite amongst our household and friends too. Another classic is the tiered carrot cake with white chocolate buttercream frosting.
