Cinnamon Sugar Cake

High protein, low-fat sweet cinnamon sugar cake! One piece for just 74 calories! Life just got a whole lot sweeter!

If you had to ask my what my favorite recipes in my All Things Sweet cookbook were, there is no doubt that this one would make the Top 5! I’m not sure if it’s the sweet cinnamon flavor throughout, or the moist cake itself (okay – it’s probably a combination of both), but y’all this cake is something!

If you’ve been around for a while, you know that I am all about volume and getting to consume more physical food as opposed to a smaller, more calorie-dense piece of something. While this isn’t always the case, it is the case the majority of the time. With this recipe, I CAN have my cake and eat it too! Y’all know I had to say that phrase at some point in this post right? 😆

Besides being able to eat a good portion of it because of it’s stellar macro profile (I usually eat 1/3 the pan in one sitting for a snack), it also makes me feel good knowing I am consuming unprocessed, quality ingredients too. Nothing wrong with some real sugar, but I don’t always like the crash that comes soon after. With these, there is none of that. Just filling, satisfying and delicious cake!

Recommended Toppings:

This cake is totally good enough to eat straight up. But you are like me, you enjoy some a mix of flavors and textures when eating something. And with its low calories and macros, toppings are almost a must here 😉

There are so many routes you can go with toppings and I encourage you to get creative! I will share some of my favorites to get you started:

  • Cream cheese frosting (as pictured): recipe for this one is in cookbook. Adds 3C/0F/5P per 2 tbsp and it literally tastes like the cream cheese frosting you buy at the store (except this one is chilled). My favorite topping and flavor combo of them all!
  • Whipped cream cheese: my go-to if I don’t have any of my cream cheese frosting made. Fluffier than the frosting, but the flavor combo is still yummy.
  • Peanut or almond butter: I mean these are good on anything right?
  • PBfit peanut butter powder: I mix with a little water to make “peanut butter” when I need something lower in fats.
  • Fudge sauce: enough said. This recipe is also in my cookbook.

Ingredients used:

  • PEScience protein powder – this is always the protein powder I recommend for taste and quality of ingredients. There is no grainy or protein texture and no matter what I am using it for, it always blends so well! For this recipe, I used snickerdoodle which I highly highly recommend if you have it. If you don’t, no worries – you can still use vanilla too!
    For all Pescience products, you can use code “LaurenFitFoodie” to save 15%.
  • Coconut flour – If I had to name a secret ingredient in this recipe, it would probably be a toss up between this and the butter extract. The butter extract brings an insane buttery flavor to it, but this coconut flour is what brings about the amazing texture of this cake! I wish there was an equal substitute, but unfortunately coconut flour has different absorbent properties than all other flours. And for that reason, there is no equal sub to it in recipes.
  • Butter extract – I use both McCormick and Watkins brand interchangeably. Both are great and oh my goodness I cannot tell you the difference this addition makes! Butter-flavored explosion. 
  • Sugar free butterscotch pudding mix – you can use any flavor but butterscotch is my favorite! If you are looking for a vegan sub with natural ingredients I would recommend checking out Simply Delish brand.
  • Egg
  • Unsweetened applesauce
  • Cinnamon

As always, if you make, tag me on Instagram (@Laurenfitfoodie) because I absolutely love seeing your yummy recreations!

Kitchen tools used:

  • Nonstick Square Baking Pan with Lid – If you don’t already have a baking pan with a lid you need one of these! Amazon sells them for only $8 – that is steal! Not only does it make clean up easy because the food doesn’t stick, but it also makes clean up and storage a breeze. I recommend storing this cake in the fridge in an airtight container because that is what keeps the moisture in and keeps the cake MOIST!
  • Mini spatulas – the best for mixing ingredients and ensuring no batter is left behind! Normal spoons just cut it for me now.
Yield: 8

Cinnamon Sugar Cake

Cinnamon Sugar Cake

High protein, low-fat sweet cinnamon sugar cake! One piece for just 74 calories! Life just got a whole lot sweeter!

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 1 scoop (32g) snickerdoodle protein powder (can also use vanilla)
  • 1/4 cup (28g) coconut flour
  • 1/2 package (14g) sugar-free butterscotch jello pudding mix
  • 1/4 cup granulated zero-calorie sweetener
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 large egg
  • 1/2 cup (122g) unsweetened applesauce
  • 1 + 1/4 cup (305g) egg whites
  • 2 tbsp (30g) canned pumpkin – OR can sub for another 30g of applesauce
  • 1 tsp butter extract

Instructions

    1. Preheat oven to 350 °F.
    2. In a small mixing bowl, combine all the dry ingredients.
    3. In a separate larger bowl, add the egg and egg whites.
      Use a hand mixer to combine. Add the rest of the wet
      ingredients and mix again.
    4. Add the dry ingredients into the wet ingredients and
      continue mixing until all ingredients are mixed
      thoroughly.
    5. Line a 9×9” dish with parchment paper and spray lightly with cooking spray. Pour batter into the dish, and then sprinkle with cinnamon and sweetener.
    6. Bake for about 25-30 minutes, or until toothpick
      inserted in center comes out clean.
    7. Let cool before slicing and enjoy!

Notes

MFP entry: Lauren Fit Foodie Cinnamon Sugar Cake

Nutrition Information

Yield

8

Serving Size

1 slice (68g)

Amount Per Serving Calories 74Total Fat 1gCarbohydrates 6gProtein 9g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram and tag me @LaurenFitFoodie! 

14 Comments

  1. Hey Lauren!
    I love, love, love these, but I go through them so fast. Can they be frozen into individual portions? Thank you so much!

    • Hey Jamie! Thank you! Yes you can absolutely can! I have frozen for up to a month with no problem. Just put some more in the freezer recently to see how long they can freeze for and still be good so I will update this post on that when I find out!

  2. First off, I absolutely love your recipes and cannot thank you enough. Can I sub the applesauce for pumpkin?

  3. Is there anything I can substitute for the butterscotch pudding mix? I have allergic reactions to the food coloring in all of the jello pudding powders.

  4. These are delicious! I have made these cakes a few times now and it’s one of my favorite sweet treats for dessert. The kids also love this one. My niece was actually asking me if we can make the “healthy cake” again because it was “yummy”!! Awesome to have healthy, yummy recipes on here that are also kid approved!

  5. Hey there! So you don’t mix the cinnamon and 1/4 a cup of sweetener in the mix and instead sprinkle that on top? Or top with extra?

    • Hey Katie! You top with extra on top – just a couple of sprinkles! Think you for pointing that out, I need to make that clearer in the recipe 🙂

  6. Just made this and I’m so excited!! I used Lakanto monkfruit sweetener — it’s 0 calories but 8g of carbs per serving. Do I count those??

    • Hey Amy! So happy to hear you’re trying it! 🙂 If you are counting total carbs (not just net carbs), I would count it, as technically those carbs need to be accounted for. Companies are legally allowed to subtract fiber calories from total calories, so that is why it’s labeled as zero calories. But ultimately, they are still calories, so I always count all carbs (not just net carbs. Hope that helps!

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