Description
This One Bowl Churro Snacking Cake is a delicious, gluten-free treat that combines warm cinnamon and sugar flavors with a moist, almond flour-based cake. Perfect for a cozy snack or pairing with your favorite coffee or tea, this easy-to-make cake uses simple ingredients and is baked to perfection in a single dish.
Ingredients
Main Ingredients
- 3 Eggs
- ⅓ Cup Coconut Oil (melted and cooled)
- 1 Cup Coconut Sugar
- ½ Cup Creamy Cashew Butter (or almond butter)
- 1 ½ Tablespoons Vanilla Extract
- 2 Cups Almond Flour
- 1 Scoop Unflavored Collagen Powder (or unflavored/vanilla protein powder, about 3 tablespoons)
- ½ Teaspoon Baking Soda
- 1 Teaspoon Cinnamon
- ½ Teaspoon Salt
Topping
- 1 Teaspoon Cinnamon
- 3 Tablespoons Granulated Sugar (or granulated monkfruit)
Instructions
- Preheat and Prepare Pan: Start by preheating your oven to 350°F (175°C). Line a 9×9 inch baking dish with parchment paper and lightly grease it to prevent sticking. Set aside.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, melted and cooled coconut oil, creamy cashew butter, coconut sugar, and vanilla extract until smooth and glossy. Whisk well to ensure even blending before adding dry ingredients.
- Combine Dry Ingredients: Add the almond flour, collagen or protein powder, baking soda, cinnamon, and salt to the wet mixture. Stir thoroughly until fully combined and no dry spots remain. The batter will be thick, which is expected.
- Transfer Batter to Pan: Pour the batter into the prepared baking dish. Use a spatula to spread it evenly, smoothing out the top carefully to create an even layer.
- Prepare and Add Topping: In a small bowl, mix the cinnamon and granulated sugar (or monkfruit). Sprinkle this mixture evenly over the batter, covering the entire surface.
- Bake the Cake: Place the baking dish in the oven and bake for 33 to 35 minutes, or until the top is set and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the cake from the oven and allow it to cool completely in the pan so it can set fully. Once cooled, cut into 12 squares and enjoy as a cozy snack alongside coffee or tea.
Notes
- You can substitute almond butter for cashew butter if preferred.
- For a lower sugar option, use granulated monkfruit instead of sugar for the topping.
- Make sure the coconut oil is cooled after melting to prevent cooking the eggs when mixing.
- The batter is thick; this is normal for gluten-free cakes using almond flour.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
