This recipe is for all the cinnamon lovers out there. It is a light sponge-style cake with a rich cinnamon flavour. If you are not gluten-free, you can make this with regular all-purpose flour, and if you have a nut allergy, you can simply remove the almond flour and add the same amount of gluten-free flour blend.
Cinnamon cake
Serves: 9 slices Prep time: 10 mins Cook time: 25–30 mins
Ingredients:
2 eggs
1/2 cup + 3 tbsp coconut sugar
1/4 cup milk (I used oat milk)
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup Greek yogurt (I used Oatly Greek style)
1 cup gluten-free flour blend (I used Doves farm plain white)
1/3 cup almond flour
1 tsp baking powder
1/2 tsp baking soda
For the cinnamon sugar topping:
3 tbsp coconut sugar
3-4 tbsp coconut oil (butter, ghee, or rapeseed oil will also work)
2 tsp cinnamon
Instructions:
Preheat the oven to 180 degrees and line a baking tin with baking paper.
Whisk the eggs with the coconut sugar, milk, and vanilla extract, then stir in the cinnamon and nutmeg.
Add the yogurt and combine well until it's smooth and there are no separate yogurt pieces in the mix.
Add the gluten-free flour blend, almond flour, baking powder, and baking soda to the wet mixture and combine.
Pour the cake batter into the baking tin.
Mix the coconut sugar with the oil and cinnamon in a small bowl, and distribute it evenly on top of your cake with a spoon. Use a knife to swirl around the cinnamon sugar (don't be afraid to go a little deeper in the cake when you do this).
Place the cake in the oven and bake it for 25–30 minutes. I baked mine for 28 minutes, so do keep an eye on it.
Let the cake cool completely before slicing it.
