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One Bowl Churro Snacking Cake Recipe

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3.9 from 11 reviews

This One Bowl Churro Snacking Cake is a deliciously simple, gluten-free treat that combines the warm flavors of cinnamon and sugar with a moist, nutty almond flour base. Perfect for a cozy snack or a coffee companion, this cake is made quickly in one bowl and baked to golden perfection with a crunchy churro-inspired topping.

Ingredients

Wet Ingredients

  • 3 Eggs
  • ⅓ Cup Coconut Oil (melted and cooled)
  • ½ Cup Creamy Cashew Butter (or almond butter)
  • 1 Cup Coconut Sugar
  • 1 ½ Tablespoons Vanilla Extract

Dry Ingredients

  • 2 Cups Almond Flour
  • 1 Scoop Unflavored Collagen Powder (or unflavored/vanilla protein powder, about 3 tablespoons)
  • ½ Teaspoon Baking Soda
  • 1 Teaspoon Cinnamon
  • ½ Teaspoon Salt

Topping

  • 1 Teaspoon Cinnamon
  • 3 Tablespoons Granulated Sugar (or granulated monkfruit)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F. Line a 9×9-inch baking dish with parchment paper and lightly grease it to prevent sticking. Set aside.
  2. Mix Wet Ingredients: In a large bowl, whisk together the eggs, melted and cooled coconut oil, cashew butter, coconut sugar, and vanilla extract until the mixture is smooth and glossy. Ensure thorough whisking for an even blend before adding dry ingredients.
  3. Add Dry Ingredients: Add the almond flour, collagen or protein powder, baking soda, cinnamon, and salt to the wet mixture. Stir until fully combined with no dry spots. The batter will be thick, which is expected in this gluten-free recipe.
  4. Transfer Batter: Pour the batter into the prepared baking dish and use a spatula to spread it evenly, smoothing out the top carefully.
  5. Prepare Topping: In a small bowl, mix together the cinnamon and granulated sugar (or monkfruit). Sprinkle this mixture evenly over the batter, covering the entire surface.
  6. Bake: Bake for 33 to 35 minutes or until the top is set and a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool completely in the pan to set properly before slicing.
  7. Slice and Serve: Once cooled, cut the cake into 12 squares and enjoy as a cozy snack, ideally with coffee or tea.

Notes

  • This cake is gluten-free and can be made dairy-free by using coconut oil and nut butter.
  • You can substitute cashew butter with almond butter if preferred.
  • Using collagen powder adds protein but can be swapped with unflavored or vanilla protein powder as desired.
  • The cinnamon sugar topping can be customized with monkfruit sugar for a lower calorie option.
  • Ensure the coconut oil is melted and fully cooled before mixing with eggs to prevent cooking the eggs prematurely.

Find it online: https://cookedbygrace.com/one-bowl-churro-snacking-cake-recipe/