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If you like cinnamon and you like a dense treat AND you want something satisfying for breakfast, snack or ANYTIME you need a pick-me-up, then try this cinnamon swirl. It's gluten-free and because there is no added refined sugar it makes for a great guilt-free treat!
Here's what you need
- Nut butter of choice (I used almond butter)
- Non-dairy milk (I used almond milk)
- Butter of choice (I used Earth Balance Spread)
- Almond flour (Cassava flour -optional read notes)
- Coconut Sugar (optional – read notes)
- Cinnamon! And a lot of it!
The Flour Used
This recipe was made with 1/2 almond flour, 1/2 cassava flour. HOWEVER, you can use all almond flour if you wish. I would NOT recommend using all cassava flour though. Here is a brief article on Baking with Cassava.
The Sweetener Used
I love to use coconut sugar in my sweet treat baking recipes. Although it is NOT necessary, it will bring about a tad bit of sweetness into the recipe.
Coconut sugar has a similar look and feel to unprocessed raw sugar, but it contains trace amounts of antioxidants and phytonutrients. It also contains Inulin which is a certain kind of fiber that could be beneficial to the body, helping improve gut health and slowing glucose absorption.
Coconut sugar is still high in sugar content, and we certainly wouldn't want to eat a lot of it.
With this particular cinnamon swirl cake I used just a tad bit of coconut sugar in both the cake recipe and the topping.
Cinnamon Swirl (gluten-free)
- 3 ripe bananas
- 1 cup almond butter or nut or seed butter of choice
- 1/3 cup unsweeted non-dairy milk I used almond milk
- 2 tbsp butter of choice I used a Vegan Earth Balance Spread
- 3 cups almond flour OR 1/2 almond 1/2 cassava flour *see notes on FLOUR
- 3 tbsp cinnamon plus extra for swirling into the batter
- 2 tbsp coconut sugar
- 4 tbsp melted butter (I used Earth Balance Spread)
- 2 tbsp cinnamon
- 2 tbsp coconut sugar
- Throw everything into a food processor and BLEND!
- Transfer batter to a 9-inch round glass baking dish.
- After putting the batter into the glass dish, add some more cinnamon by swirling it into the batter.
- Bake at 350 degrees for about 25 minutes.
- Just before it’s finished baking (maybe 5 minutes or so) take it out of oven and add the crumb topping mixture on top. Bake for another 5-7 minutes.
Enjoy with coffee or tea!
Crumb Topping Instructions
- Mix the butter, cinnamon and coconut sugar into a bowl.
- Spread the mixture evenly over the "almost" baked cinnamon swirl cake.