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Cinnamon Roll Protein Loaf Cake

Kasia
Gluten free, Dairy free, Soy free, Vegetarian
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Cooling and Decorating Time 45 minutes
Total Time 1 hour 45 minutes
Course Breakfast, Dessert, Snack
Cuisine American, British, European
Servings 8 Slices
Calories 188 kcal

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

*If using whey protein, you may need to add a little more to the mix as vegan protein is more absorbent
**You can substitute the erythritol for another sweetener, coconut sugar or unrefined cane sugar
  • 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
Keyword Cinnabon, Cinnamon, Cinnamon Rolls, Dairy Free, Easy, Easy Bake, Easy Recipe, Gluten Free, High Protein, Loaf cake, Protein Cake