Cinnamon Breakfast Cake
Author: 
Serves: 16 bars
 
A healthier breakfast cake, without the processed sugar, gluten free and dairy free.
Ingredients
  • 1½ c oat flour
  • ½ c coconut sugar
  • 1 Tbs ground cinnamon
  • 1 Tbs baking powder
  • ¼ tsp salt
  • 1 c almond milk (or milk of your choice)
  • 1 flax egg (1 Tbs ground flaxseed + 3 Tbs water)
  • 1 tsp vanilla extract
  • ⅓ c almond butter (smooth and preferably melted)
  • Frosting:
  • 3 scoops vanilla protein powder (I use Orgain)
  • Enough Milk to thin (about ¼ c)
  • or Cream cheese Frosting:
  • 4 Tbs cream cheese (vegan or dairy)
  • 2 Tbs butter (vegan or cow)
  • 2 Tbs granulated sweetener
  • Milk to thin
Instructions
  1. Preheat oven to 350 degrees and line a 8x8 inch pan with parchment paper or grease well.
  2. In medium mixing bowl add all dry ingredients and combine well.
  3. Add in the flax egg, milk, vanilla extract and almond butter. Mix until well combined.
  4. Pour into prepared pan and bake for 20-25 minutes, until golden brown on top and toothpick comes out clean.
  5. Allow to cool before adding frosting and store in refrigerator.
  6. For frosting:
  7. Combine all ingredients and cream together. Spread on cake once cooled.
Recipe by Wholesomely Fit at https://wholesomelyfit.com/2017/04/17/cinnamon-breakfast-cake-recap/