I wanted something a little different for my Christmas treat this year. Being on such a restricted diet can be a recipe creator’s headache. But, my version of cinnamon cake is sure to be a hit. Hubby loved it too and he can eat most things ( except peanuts). He’s such a good sport and he is always willing to try my sugar free, dairy free, migraine free, recipes. Hubby ate his low sugar cinnamon cake with vanilla bean ice cream. It’s a good thing I cut it into small pieces or it may have been the only thing we ate all day, wink. Enjoy and let me know how you like it. If you are not on a restricted diet you will find the replacement ingredients below in the *Katies Tid Bits section
a quick mention about the cake color, your cake will most likely not have such a yellow color. I took my cinnamon cake photos quickly and the yellows from the kitchen lights make the cake appear more yellow. than it actually is.
Topping 3 Tbsp. dry ground cinnamon
3 Tbsp. sugar substitute *(I use Splenda)
Cake part 1
1/2 Cup All-purpose flour
1 1/2 tsp. dry ginger
3/4 Cup packed light-brown sugar substitute* ( I use Splenda)
1 1/2 Cups cold dairy free butter ( I use dairy free margarine)* cut into small pieces
Cake part 2
1 1/2 Cups all-purpose flour
1 tsp. Baking powder
1/2 tsp. Cream of tartar
3 tsp. Baking soda
Cake part 3
3/4 Cup packed brown sugar substitute
3/4 Cup sugar substitute
½ Cup melted dairy free butter cooled and set aside.
Nonstick cooking spray
1 Large bowl, 2 medium bowls, 1 small bowl
8-9 inch square baking dish
Parchment paper (optional)
Before you Start- In a small bowl stir together cinnamon and sugar substitute and set aside. Preheat oven to 350°. Prepare baking dish by spraying bottom and sides with nonstick cooking spray. OR line with parchment paper, leaving about an inch or so overhang on two of the sides (for ease in lifting the cake out of the baking dish). You still need to spray parchment paper.
Let’s make it!
Cake part 1
In a medium bowl mix together flour, ginger, brown sugar. Using a large fork or a pastry cutter, cut in the cold butter until small clumps form. Cover loosely ( optional) and place in the fridge for 15 minutes.
Cake part 2
In a medium bowl, using a whisk (or large fork) combine flour, baking powder, cream of tartar and baking soda.
Cake part 3
In a large bowl mix together, sugars, eggs and melted/cooled dairy free butter. Add cake part 2 flour mixture and stir well to combine until smooth. Pour half of the batter into bottom of dish. Sprinkle with half of cinnamon sugar. Carefully pour the remaining batter on top. Spread gently with a rubber spatula (or the back of a large spoon)
Spread the cake part 1 cold mixture on top and then sprinkle with any remaining cinnamon sugar (you can add a little extra if you really love it cinnamon-y ( wink).
Bake about 35-40 minutes or until a toothpick stuck in the middle comes out clean. Let cool 10 minutes. using the parchment paper ends carefully remove cake from pan and place on serving plate. It’ll be hard to do, but let it cool completely.
When completely cooled. Cut out square pieces. Serves 12 small squares or 9 medium size squares.
Katies Tid Bits* Not on a restricted diet?
You can store this yummy cake in an airtight container in your fridge for no more than 5 days. It freezes well though. I just pop a piece in the microwave for 45 seconds and yum! not on a restricted diet substitutions-Use equal parts brown sugar, increase sugar from cake part 3 to 1 cup, use equal parts unsalted butter.
I hope you will enjoy my Low Sugar Cinnamon Cake as much as we do.
I look forward to seeing you back here tomorrow for the best blog party for blog writers and blog readers tomorrow!