The smell of cinnamon in the kitchen is home. It’s the way I like my house to smell; of baking and warmth. I’m always baking something and snacking cakes are one of my favourite things to whip up. I make them as nutritious as possible, using apple sauce, bananas, pumpkin puree, coconut oil, cacao nibs….pretty much anything that will make it tasty and healthy. I rarely work from a recipe, usually eyeballing ingredients, instead of true measurements. Except when I plan a recipe design to share with you! Then I make sure to pull out the measuring cups 🙂
Lately, I’ve been so busy that the only thing that grounds me is my family and baking. Aiden pushes a dining room chair into the kitchen and stands on it to be right next to me. I can’t express how that makes me feel. We’ve been baking together since he was born. Now, he measures with me and mixes – steals a taste and squints his nose with excitement. “I’m baking with Mama” he says proudly to Mr. Smith. He’s a great little helper.
Together, we are making something so simple… mixing oat flour, sucanat sugar, cinnamon, vanilla – the usual suspects – but everything stops and there is laughter, messes, spending time, and delicious food to be eaten. It’s a good life.
This was made for a very special weekend breakfast, but it’s sweet enough to be treated as dessert!
Make this for a special weekend breakfast or as an after dinner desert; it can go either way.
- 2 1/2 cups of gluten-free oat flour
- 1/2 cup of brown rice flour
- 2 Tablespoons of baking powder
- 1 Tablepsoon of grounded chia seeds
- 1 tsp of cinnamon
- 1/3 cup of sucanat sugar
- 2 eggs
- 1 1/2 cups of unsweetened almond milk
- 1 Tablespoon of natural vanilla extract
- 1/3 cup of melted virgin coconut oil or butter
- Cinnamon Mix
- 1/2 cup of room temperature virgin coconut oil (not melted) or room temperature butter
- 1/2 cup of sucanat sugar
- 2 teaspoons of cinnamon
- 1 teaspoon of tapioca flour
- 1 Tablespoon of maple syrup
- Preheat oven to 350 F. Grease a large baking dish and set aside (aprox. 9 x 13)
- In a large mixing bowl, combine all dry ingredients.
- In a small mixing bowl, whisk eggs, add in sugar and coconut oil (or butter).
- Pour into dry mix.
- Add in almond milk and vanilla. Stir until smooth.
- Pour mixture into baking dish.
- Make the cinnamon mix by combining all ingredients.
- Spoon the mix over the cake and swirl it around using a small spatula.
- Bake for 35 minutes or until knife comes out clean in the center.
- Remove from oven, let sit for 8-10 minutes before cutting and serving.
- Reduce the sugar in the cinnamon mix for a less sweet treat or take away the sugar completely in the cake and sub it with date puree in the cinnamon mix for a sugar-free treat.
- Prep Time: 10
- Cook Time: 35
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