Cakes & cheesecakes · Requires cooking· Gluten-free

Cinnamon Swirl Snack Cake

Name: Cinnamon Swirl Snack Cake
Prep time: 25 min
Cook time: 40 min
Yield: 8 servings
Ingredients: 200 g Gluten-free 1:1 baking flour blend (with xanthan gum); 104 g Allulose; 100 g Whole egg, without shell; 280 g Plain nonfat Greek yogurt; 30 g Canola oil; 35 g Walnuts; 4 g Ground cinnamon; 8 g Double-acting baking powder; 6 g Vanilla extract; 1 g Iodized salt

A soft vanilla cake with walnut-cinnamon ribbons and a tangy yogurt glaze.

HANDS-ON25 minutes

COOK40 minutes

REST / SET30 min batter rest · 1 h cool

MAKES8 dessert portions

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An original Raw Desserts editorial recipe. About these recipes

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Makes 8 servings

Gluten-free 1:1 baking flour blend (with xanthan gum)200g gluten-free 1-to-1 baking flour with xanthan gum
Grams of Gluten-free 1:1 baking flour blend (with xanthan gum)g
Allulose104g pure granulated allulose, divided
Grams of Alluloseg
Whole egg, without shell100g beaten whole egg, without shells
Grams of Whole egg, without shellg
Plain nonfat Greek yogurt280g plain nonfat Greek yogurt, divided
Grams of Plain nonfat Greek yogurtg
Canola oil30g canola oil
Grams of Canola oilg
Walnuts35g unsalted walnuts, finely chopped
Grams of Walnutsg
Ground cinnamon4g ground cinnamon
Grams of Ground cinnamong
Double-acting baking powder8g labeled gluten-free double-acting baking powder
Grams of Double-acting baking powderg
Vanilla extract6g vanilla extract, divided
Grams of Vanilla extractg
Iodized salt1g fine salt
Grams of Iodized saltg

Weights are edible ingredient amounts before cooking; weigh eggs without shells. Changing servings scales every ingredient, but finished weight can change during cooking. Keep the stated pan depth or individual portion size. Use more pans or portions when scaling; follow the original temperature and doneness checks. Do not eat raw flour, eggs or batter.

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A few simple steps

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Follow the updated ingredient weights and your swap notes above. The method keeps the original ingredient names; chilling and cooking times are guidance.

01
Heat a conventional oven to 160°C / 320°F and line a 20 cm / 8 inch square tin. Mix the walnuts and cinnamon with 13 g of the allulose for the swirl.
02
Whisk the egg, oil, 200 g of the yogurt, 78 g of the allulose and 4 g of the vanilla. Stir in the flour, baking powder and salt until smooth with no dry pockets. Cover and rest for 30 minutes so the gluten-free flour hydrates.
03
Spread half the batter in the tin and scatter over half the walnut mixture. Cover with the remaining batter and walnut mixture, then draw a knife through the layers in broad curves without scraping the base.
04
Bake for 32–42 minutes until the center springs back and a skewer has no wet batter. Cover the top loosely with foil if it becomes golden before the middle is done.
05
Cool in the tin for 20 minutes, then lift onto a rack and cool completely. Stir the remaining yogurt, allulose and vanilla into a smooth glaze.
06
Spread the glaze thinly over the cold cake and cut into the selected number of equal squares.

Before you begin

Notes for this recipe

An original Raw Desserts editorial recipe concept, not a cookbook transcription and not a tested adaptation.

A note from our kitchen

This original editorial recipe and its swap suggestions have not been independently kitchen-tested. Check texture as you go, follow ingredient package instructions, and refrigerate perishable mixtures promptly.

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25 min prepCooked

Cinnamon Swirl Snack Cake

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A note from our kitchen

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