Cinnamon Breakfast Cake With Date Glaze
Delicious light cake for dessert or snack. Gluten free and dairy free
Servings 1 cake 6-8 slices
Calories 315kcal
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.
