cinnamon cakes:

If you try claiming you are not obsessed with cinnamon rolls or donuts with cinnamon glaze, I won’t believe you a bit, because I most definitely am. Even though these desserts are more than delicious, I frequently struggle with the massive amount of sugar, butter and wheat flour it contains. This is why I tried creating something similar taste-wise while being on the healthier side as well.


  • 200 ml oat milk
  • 2 tbsp plant based butter
  • 1 tbsp apple cider vinegar
  • vanilla extract
  • 50 ml maple syrup
  • 110g oat pulp
  • 130g wholemeal/whole wheat flour
  • 1 tsp of baking soda
  • 100g brown sugar
  • 120g powdered sugar
  • 10g cinnamon


  • for the cakes mix the wet ingredients in a bowl first:
    • 180ml oat milk
    • 2 tbsp melted vegan butter
    • 50ml maple syrup
    • 1 tbsp apple cider vinegar
    • a little bit of vanilla extract
  • then add the dry ingredients and whisk it together:
    • 110g oat pulp
    • 130g wholemeal flour
    • 1 tsp of baking soda
    • 1 tsp of cinnamon
    • 100g brown sugar
  • grease your muffin form (to avoid waste)
  • divide the dough into 12 molds
  • bake the cakes for about 25 minutes with 180-200 degrees
  • while the cakes are in the oven start preparing the cinnamon glaze
  • mix 120g powdered sugar with 8-9g of cinnamon
  • pour 2 tbsp of oat milk over the cinnamon and sugar mixture and whisk carefully
  • add a little bit of maple syrup and vanilla extract to your liking and personal taste (trust your gut)
  • mix with a whisk until the sugar and liquid parts turn into a glaze
  • when the cakes are finished baking let them cool off for a bit
  • then drip them into the glaze with the top or sprinkle the glaze over the tiny cakes and your healthy cinnamon rolls/donut alternative is ready to be shared and eaten up! 🙂

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