Being gluten free, cake is one of those treats that usually requires advance planning in order to stay within the parameters of a gluten free diet. This Cinnamon Breakfast Cake With Date Glaze is a light and fluffy indulgence that will satisfy your sweet tooth, and still allow you to stay true to yourself. This cake can be served for breakfast, dessert or snack and is vegan, gluten free and dairy free.
Recipe
Cinnamon Breakfast Cake With Date Glaze
Delicious light cake for dessert or snack. Gluten free and dairy free
Ingredients
Cinnamon Cake
- ⅓ cup coconut oil melted
- ⅓ cup coconut sugar OR for no added sugar, add 1 ripe banana
- ⅓ cup aquafaba liquid from canned chickpeas, aka garbanzo beans
- 1 cup gluten free flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 tablespoon ground cinnamon
- 1 cup almond milk
- 2 tablespoon ground flax seed
- 4 oz applesauce
- 2 tablespoon chopped toasted pecans for garnish
Date Glaze
- 4 large dates pitted, soaked in water for 2 hours
- ½ cup of almond milk
Instructions
Cinnamon Cake
- Mix all ingredients in bowl until blended completely.
- Oil 9" pan with coconut oil and pour mixture into pan.
- Bake at 350 degrees for 40-45 minutes or until toothpick comes out clean.
Date Glaze
- Blend dates and almond milk in small high speed blender until smooth
- Let cake cool for 30 minutes; spread Date Glaze and sprinkle toasted pecans.
Nutrition
Serving: 1gCalories: 315kcal
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Mulberry Oats Bars With Coconut Maple Glaze
See more photos on Instagram.
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