Cinnamon Roll Cake
Ingredients
For the dough and cinnamon swirl
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100 g
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250 gflour
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300 mlAlmond milk
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2 eggs
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60 grapeseed oil
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50 gErythritol
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1 packetbaking powder
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2 tbspcinnamon
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2 tbspflour
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70 gButter
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3 tbspmaple syrup
Cinnamon Swirl
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2 tbspcinnamon
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2 tbspspelt flour
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70 gbutter
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3 tbspmaple syrup
Vanilla cream cheese sauce
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30 gSHEKO Vanilla Powder
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8–10 tablespoons of milk (depending on desired consistency)8–10 tablespoons of milk (depending on desired consistency)
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30 gfat cream cheese
Our heavenly cinnamon roll cake is the perfect low-carb and protein-rich alternative to the classic cinnamon roll. Whether warm or cold – this treat is perfect for the cozy season.
Nutritional values per serving
Makes 12 pieces. Nutritional information is per piece:
253
calories
11.5 g
protein
24.2 g
carbohydrates
12.4 g
Fats
preparation
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1
Preheat the oven to 180°C (top/bottom heat) and line a rectangular baking dish with parchment paper.
In a large bowl, mix flour, SHEKO powder Vanilla, erythritol, and baking powder. Add the eggs, rapeseed oil, and almond milk, and stir everything into a smooth batter. -
2
Melt the butter in a small saucepan or in the microwave. Stir the cinnamon, flour, and maple syrup into the melted butter until a smooth mixture forms.
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3
Pour the prepared batter into the baking dish and smooth it out.
Spread the cinnamon swirl mixture on the dough. and draw a knife or fork through the mixture to create the typical "swirl" effect .
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4
Bake the cake in a preheated oven for about 25-30 minutes , or until a wooden skewer comes out clean when inserted into the center of the cake.
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5
For the sauce, whisk SHEKO vanilla powder with cream cheese and 8-10 tbsp milk until smooth. The consistency should be thick but pourable. Optionally, drizzle the sauce over the cake or serve separately.
