Cinnamon Cake


by: Berry Happy Bodies

A Healthy Alternative to a Cinnabon.


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serves: 16

1 cup whole wheat flour

1 cup oat bran

3/4 cup sugar

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup non fat plain yogurt

1 cup unsweetened applesauce

1 tbsp coconut oil

2 tbsp water

2 eggs

2 scoops vanilla whey protein powder

1 tbsp cinnamon

Streusel Topping

1 tbsp cinnamon

2 tbsp brown sugar

1 tsp vanilla extract

1/8 tsp salt

1/2 cup quick oats

1 tbsp butter


1 cup powdered sugar

3 tbsp almond milk

1/2 tsp vanilla

Nutrition Facts
Cinnamon Cake

Servings Per Recipe: 16

Amount per Serving

Calories: 177

  • Total Fat: 3.6 g
  •     Saturated Fat: 1.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 23.4 mg
  • Sodium: 211.8 mg
  • Total Carbs: 34.2 g
  •     Dietary Fiber: 2.9 g
  •     Sugars: 21.5 g
  • Protein: 5.6 g

how is this calculated?

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1.  Preheat oven to 350F. Coat a 13 X 9 baking dish with cooking spray.

2.  In a large mixing bowl, combine the oat bran, whey protein, stevia (or sugar), baking powder, baking soda, and salt. stir to blend.

3.  In a separate mixing bowl, combine yogurt, eggs, applesauce, oil and water. Stir until smooth. Add wet ingredients to dry, stir to blend. Spread evenly in pan.

4.  In a small bow, stir together cinnamon, brown sugar, vanilla and salt. Add oats add stir to blend. Add butter and rub in with fingers until mixture is moist crumbs. Sprinkle evenly over batter, can even swirl into batter with knife.

5.  Bake 25 minutes, allow to cool before cutting into 12 pieces.

6.  While cooling mix icing ingredients. This is a thin glaze, to cut down on sugar. If you desire a thicker glaze add more powdered sugar, or even try the vanilla protein powder. Then pour icing over cooled cake.

Cooks' note:
3/4 cup of Splenda can be used instead of granulated sugar.

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