Cinnamon Roll Protein Cake...

This vegetarian cinnamon roll protein cake (my own recipe) with vegan “buttercream” icing reminded me of visits to my grandma who would serve us steaming bowls of oatmeal with honey and cinnamon and also carrot or spice cake! I felt so nostalgic with every bite. ❤️ 🥕 

All three kids gave it two thumbs up (Hudson did say he felt like I was trying to trick him) 😂 and they still have no idea how healthful this cake really was 😂

The frosting recipe is from Detoxinista and I’ll post her link below! 

Cinnamon Roll Protein Cake 

with Vegan Cream Cheese Frosting...

3/4 cup cinnamon roll protein powder (I used the vegan cinnamon roll protein flavor from Arbonne, which is now out of stock, but vanilla vegan would be a perfectly fine substitute)

1/2 cup almond butter (I like the smooth kind from Maranatha) 

1/2 tsp baking soda

1/2 cup raw honey or Pyure sweetener

2 eggs

3/4 cup unsweetened Almond milk 

1 teaspoon pure vanilla 2 teaspoons cinnamon powder

Add all ingredients to mixer! Mix well and scrape sides with a spatula and make sure all of it is mixed together. Pour into a lightly greased glass or ceramic square baking dish (you can also line with parchment paper). 

Bake in oven at 350 degrees for 25-30 minutes (or until center is cooked). Refrigerate overnight and serve with vegan frosting for breakfast, a snack, or dessert. 
Go here for frosting recipe:Vegan Cream Cheese Frosting! 

Let me know what you think! 😍
❤️Stephanie