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You are here: Home / RECIPES / DESSERT RECIPES / Low Sugar Cinnamon Cake

in DESSERT RECIPES· KATHERINES CORNER· RECIPES

Low Sugar Cinnamon Cake

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.

low sugar cinnamon cake

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
3 Eggs
½ Cup melted dairy free butter cooled and set aside.

Nonstick cooking spray
Whisk
1 Large bowl, 2 medium bowls, 1 small bowl
8-9 inch square baking dish
Parchment paper (optional)
Rubber spatula

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.

 

low sugar cinnamon cake

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!

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25 Comments

About Katherine

Hello, I'm Katherine, Tea Drinker, Hug Giver, Friend Maker, Online Shop Owner, Ordained Christian Reverend, Angel Messenger, and Child of God. It is my sincere HOPE that you will leave here feeling ENCOURAGED and INSPIRED enough to SUBSCRIBE and visit often. The monthly giveaways are pretty darn awesome too!
Thank you for leaving a comment, I love reading them. Comments are like hugs, they make me soooo incredibly happy. All comments are moderated, so you may not see it posted straight away. xo

Katherines Corner is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking products to amazon.com. Some of the links on Katherines Corner are Amazon affiliate links or links to her shops, Keepsakes by Katherine and/or Zen Spirit Malas. Katherine receives a small advertising commission from Amazon when the linked items are purchased. When purchasing from her handmade shops you are purchasing directly from Katherine.

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Comments

  1. larescoe says

    March 1, 2018 at 7:06 PM

    This sounds delicious! I am definitely going to make some for the kids, thank you so much for sharing! 🙂

    Reply
    • Katherines Corner says

      March 3, 2018 at 9:27 AM

      it’s a favorite at our house. I hope you enjoy it just as much as we do. hugs

      Reply
  2. denise low says

    January 28, 2018 at 2:40 PM

    Thank you for sharing. I have to tell you this looks delicious. I know my family will want me to make this one.

    Reply
  3. Danielle S says

    January 14, 2018 at 11:28 AM

    Sounds delicious. Pinned and tweeted to save and share.

    Reply
  4. Christina A. says

    January 14, 2018 at 11:05 AM

    Yum! I love desserts with cinnamon! I also cannot eat a ton of sugar as it causes migraines for me so this is a nice alternative!

    Reply
  5. Betsy Barnes says

    January 12, 2018 at 2:47 PM

    Such a lovely recipe! I believe my family will really love these!

    Reply
  6. Debbie Welchert says

    January 12, 2018 at 7:47 AM

    This cake sounds so good. I love that it has less sugar in it and I can’t wait to try it. I’m sure the rest of the family will love it too.

    Reply
  7. Nikolina84 says

    January 10, 2018 at 2:34 AM

    This looks soooo delicious, I’ll have to give it a try!

    Reply
  8. Tracey A /calgalsh says

    January 9, 2018 at 7:55 AM

    This cake looks like a winner, especially after the holidays!!

    Reply
  9. BILL HOFF says

    January 4, 2018 at 3:40 PM

    We are always looking for different treats to prepare the grand kids…and me!

    Reply
  10. Lisa says

    January 4, 2018 at 1:47 PM

    Yum!! I’m going to make this for my mother the next time I visit her. She is diabetic so this will give her a treat that she can eat withou
    t worrying too much.

    Reply
    • Katherines Corner says

      January 5, 2018 at 1:43 PM

      Lisa I hope she enjoys it as much as we do xo

      Reply
  11. Amber Ludwig says

    January 4, 2018 at 7:51 AM

    Mmm!! I LOVE cinnamon!! Probably my most favorite spice!! This cake sounds delish and i love that it’s low sugar. Thanks so much for the recipe!

    Reply
  12. Everyday Living says

    January 4, 2018 at 6:40 AM

    Katie, thank you for sharing this yummy recipe!

    Reply
  13. Naomi Shelton says

    January 3, 2018 at 11:56 AM

    The cake sounds delicious but it is really high-fat. Am I reading it correctly–2 1/2 cups? I don’t use margarine at all but if I don’t want to use butter I substitute coconut oil. Do you suppose that would work? Two and half cups seems like a lot of that, though. The only sugar substitute I use is stevia. Wonder how that would work? Guess I’ll have to try it and see and send you a report! The cake looks so yummy and cinnamon is one of my favorite spices.

    Reply
    • Katherines Corner says

      January 3, 2018 at 8:43 PM

      oh my goodness Naomi thank you for catching my error, I changed it to 1 1/2 cups. I can’t have coconut or stevia so I can’t be sure. Stevia is a lot sweeter than Splenda so I’m not sure what is best. Do they have brown sugar stevia? Or can you add maple syrup to stevia? I don’t have a ratio for stevia. I’m not sure about the coconut oil either. If it’s in a solid form it should work in place of the cold butter, I’m not familiar with its consistency though. Let me know if you give it a try. I’ll add your optional substitutions to the recipe too. xo

      Reply
  14. Alex J. Cavanaugh (@AlexJCavanaugh) says

    January 3, 2018 at 11:55 AM

    We use Splenda in most things, so I’d be willing to try that. Although we also eat low fat, so the butter would have to be a light variety.

    Reply
    • Katherines Corner says

      January 3, 2018 at 8:45 PM

      Hi Alex, let me know how you like it. Consider using blue bonnet light margarine. Hugs!

      Reply
  15. carolyn says

    January 3, 2018 at 9:59 AM

    Am I missing it – is there a print button for your recipes? Sure would like to print this one.
    I don ‘t “pin”. thanks

    Reply
    • Katherines Corner says

      January 3, 2018 at 8:49 PM

      Hi Carolyn, I’m sorry for the inconvenience. Please highlight and right click to print. I had a recipe print app but it kept messing up the format of the blog. I’ll work on adding a download link though. I hope you will enjoy the cake. Hugs!

      Reply
  16. Laura Nuss (@notatrophywife) says

    January 3, 2018 at 9:53 AM

    Perfect timing for a low sugar recipe! Thanks Katherine!

    Reply
    • Katherines Corner says

      January 3, 2018 at 8:49 PM

      I think you’ll love this! xo

      Reply
  17. Janine Huldie says

    January 3, 2018 at 9:53 AM

    Omg this looks so yummy and definitely not just limited to a Christmas treat. May need to try here soon possibly for Valentine’s Day. Thanks for sharing and Happy Wednesday now, Katie xoxo 🙂

    Reply
    • Katherines Corner says

      January 3, 2018 at 8:56 PM

      I like making it and then putting it in the freezer. I just take a small square and pop it in the microwave and eat it with a cup of tea. xo

      Reply
  18. Stephanie L. Robertson says

    January 3, 2018 at 9:06 AM

    Sounds yummy, Katherine!

    Reply

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