The Big Man's World · by Arman Liew★ 5.0 (268)
Breakfast Cake
NUTRITION · PER SERVING30M COOK
CAL 16%·PRO 17%
CARBS 36G45% OF CAL
4G FIBER19G SUGAR13G OTHER
FAT 17G47% OF CAL
6G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, fluffy cinnamon-spiced cake made with oats and blended in a blender, topped with cream cheese frosting. Oil-free and gluten-free, perfect for a special breakfast or brunch.
mainamericanbaked goodeggs⚙️ food processor🥧 baking dish🔥 oven🌀 blendergluten freevegetarian
View the full recipe on The Big Man's World →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 2 cups rolled oats (gluten free, if needed)
- 1/2 cup sugar (I use allulose)
- 1 tablespoon baking powder
- 1 tablespoon cinnamon
- 1/8 teaspoon salt
- 1 cup milk (I used unsweetened almond milk )
- 1 large egg (or egg substitute)
- 1 teaspoon vanilla extract
- 6 tablespoons almond butter (** See notes)
- 8 ounces cream cheese
- 1/4 cup Greek yogurt
- 1/4 cup maple syrup
At a glance
PER SERVING · TIME 30M
CAL 16%·PRO 17%
CARBS 36G45% OF CAL
4G FIBER19G SUGAR13G OTHER
FAT 17G47% OF CAL
6G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 149mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 212mg
- Calcium
- 120mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 149MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.