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
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.
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!
Stephanie L. Robertson says
January 3, 2018 at 09:06Sounds yummy, Katherine!
Janine Huldie says
January 3, 2018 at 09:53Omg 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 🙂
Katherines Corner says
January 3, 2018 at 20:56I 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
Laura Nuss (@notatrophywife) says
January 3, 2018 at 09:53Perfect timing for a low sugar recipe! Thanks Katherine!
Katherines Corner says
January 3, 2018 at 20:49I think you’ll love this! xo
carolyn says
January 3, 2018 at 09:59Am I missing it – is there a print button for your recipes? Sure would like to print this one.
I don ‘t “pin”. thanks
Katherines Corner says
January 3, 2018 at 20:49Hi 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!
Alex J. Cavanaugh (@AlexJCavanaugh) says
January 3, 2018 at 11:55We 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.
Katherines Corner says
January 3, 2018 at 20:45Hi Alex, let me know how you like it. Consider using blue bonnet light margarine. Hugs!
Naomi Shelton says
January 3, 2018 at 11:56The 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.
Katherines Corner says
January 3, 2018 at 20:43oh 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
Everyday Living says
January 4, 2018 at 06:40Katie, thank you for sharing this yummy recipe!
Amber Ludwig says
January 4, 2018 at 07:51Mmm!! 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!
Lisa says
January 4, 2018 at 13:47Yum!! 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.
Katherines Corner says
January 5, 2018 at 13:43Lisa I hope she enjoys it as much as we do xo
BILL HOFF says
January 4, 2018 at 15:40We are always looking for different treats to prepare the grand kids…and me!
Tracey A /calgalsh says
January 9, 2018 at 07:55This cake looks like a winner, especially after the holidays!!
Nikolina84 says
January 10, 2018 at 02:34This looks soooo delicious, I’ll have to give it a try!
Debbie Welchert says
January 12, 2018 at 07:47This 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.
Betsy Barnes says
January 12, 2018 at 14:47Such a lovely recipe! I believe my family will really love these!
Christina A. says
January 14, 2018 at 11:05Yum! 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!
Danielle S says
January 14, 2018 at 11:28Sounds delicious. Pinned and tweeted to save and share.
denise low says
January 28, 2018 at 14:40Thank you for sharing. I have to tell you this looks delicious. I know my family will want me to make this one.
larescoe says
March 1, 2018 at 19:06This sounds delicious! I am definitely going to make some for the kids, thank you so much for sharing! 🙂
Katherines Corner says
March 3, 2018 at 09:27it’s a favorite at our house. I hope you enjoy it just as much as we do. hugs