Cinnamon Roll Cake THM-E, Low fat


Kids are so honest! My kids like to tell me if a recipe I've created is "blog worthy" or "not blog worthy". (There have been a few that haven't made it to the blog.) 😆 My daughter declared this one "1000% blog worthy", and I have to agree, it's one of my favorite recipes yet! It's hard to believe you're biting into a sugar free, gluten free, very low fat treat! I love to have a big piece of this for breakfast with extra collagen in my coffee for protein.

For this recipe you will need:

For the cake:

1 cup low fat Kefir

1/2 cup unsweetened almond or cashew milk

2 tsp. vanilla extract

1 egg* plus 2 egg whites 

1/2 cup THM Gentle Sweet

3 and 1/2 cups oat flour (ground up oats)

1 Tbsp. baking powder

1/4 tsp. mineral salt

1 tsp. Xanthan Gum

1/2 cup unsweetened applesauce

For the topping:

3/4 cup nonfat, no sugar added Greek yogurt**

1/8 tsp. butter extract

1 cup THM approved brown sugar substitute that measures like sugar (I use Brown Swerve)

2 Tbsp. oat flour

1 Tbsp. cinnamon

For the Glaze:

2 wedges Light Swiss Laughing Cow Cheese (room temperature)

3 Tbsp. unsweetened almond or cashew milk

1/2 tsp. vanilla extract

2 Tbsp. Gentle Sweet

1/8 tsp. cream cheese flavoring (optional). I use this brand, but find it much cheaper at our local Menards.

Preheat oven to 350 degrees, and spray a 9 x 13 pan with non stick spray.

Combine all of the cake batter ingredients. Add in the applesauce last until fully combined. Pour cake batter into the prepared pan.

Topping: Whisk together the Greek yogurt, butter extract, THM approved brown sugar substitute, oat flour, and cinnamon until combined. Drop heaping spoonfuls of this topping over the top of the cake batter in the pan. Use a butter knife to swirl the topping into the cake batter.

Bake for 35-40 minutes or until a toothpick comes out clean or almost clean (a few crumbs are ok). Cool for 15-20 minutes.

Blend the glaze ingredients together and drizzle over warm cake. 

*Even though I used a whole egg, that only adds 5-7 grams of fat to the whole 9 x 13 cake. Between the egg, Kefir, cashew milk, Light Laughing Cow cheese, and if you cut the cake into 12 pieces, the total fat content would only be around 1 gram for each piece of cake.



**Note on the topping: the topping should be the consistency of regular cinnamon roll filling, and should not be runny/liquid. Different brands of Greek yogurt can vary. If your yogurt is not nice and thick, I suggest adding more than the 2 Tbsp. of oat flour. Add a little at a time until you get the right consistency.

 

Yield: 12
Author: www.ruralroutedakota.com
Cinnamon Roll Cake THM-E, Low fat

Cinnamon Roll Cake THM-E, Low fat

There's no guilt with this delicious low fat, sugar free cake!

Ingredients

Cake Batter
  • 1 cup low fat Kefir
  • 1/2 cup unsweetened almond or cashew milk
  • 2 tsp. vanilla extract
  • 1 egg plus 2 egg whites
  • 1/2 cup THM Gentle Sweet
  • 3 and 1/2 cups oat flour (ground up oats)
  • 1 Tbsp. baking powder
  • 1/4 tsp. mineral salt
  • 1 tsp. Xanthan Gum
  • 1/2 cup unsweetened applesauce
Topping
  • 3/4 cup nonfat, no sugar added Greek yogurt
  • 1/8 tsp. butter extract
  • 1 cup THM approved brown sugar substitute that measures like sugar (I use Brown Swerve)
  • 2 Tbsp. oat flour
  • 1 Tbsp. cinnamon
Glaze
  • 2 wedges Light Swiss Laughing Cow Cheese (room temperature)
  • 3 Tbsp. unsweetened almond or cashew milk
  • 1/2 tsp. vanilla extract
  • 2 Tbsp. Gentle Sweet
  • 1/8 tsp. cream cheese flavoring (optional).

Instructions

  1. Preheat oven to 350 degrees, and spray a 9 x 13 pan with non stick spray.
  2. Combine all of the cake batter ingredients. Add in the applesauce last until fully combined. Pour cake batter into the prepared pan.
  3. Topping: Whisk together the Greek yogurt, butter extract, THM approved brown sugar substitute, oat flour, and cinnamon until combined. Drop heaping spoonfuls of this topping over the top of the cake batter in the pan. Use a butter knife to swirl the topping into the cake batter.
  4. Bake for 35-40 minutes or until a toothpick comes out clean or almost clean (a few crumbs are ok). Cool for 15-20 minutes.
  5. Blend the glaze ingredients together and drizzle over warm cake. Store in refrigerator once cooled, and reheat individual pieces in microwave, if desired.

Comments

  1. I finally got to make this today! It was a great activity to do with my five year old - plenty of measuring and mixing which she loves. I didn't see the note about the greek yogurt until after it was in the oven, so I think I probably should have let mine cook 45. But it tastes delicious and I'll be happy to have breakfast or dessert ready to go for a week or so! Thank you!

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