Name: One Bowl Churro Snacking Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 3 Eggs; ⅓ Cup Coconut Oil (melted and cooled); 1 Cup Coconut Sugar; ½ Cup Creamy Cashew Butter (or almond butter); 1 ½ Tablespoons Vanilla Extract; 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; 1 Teaspoon Cinnamon; 3 Tablespoons Granulated Sugar (or granulated monkfruit)

This One Bowl Churro Snacking Cake is an easy, no-fuss recipe that is light, fluffy, and warmly spiced with cinnamon. It delivers all the cozy churro flavors in an approachable, everyday snack cake form. Made in a single bowl and finished with a classic cinnamon-sugar topping, this cake is perfect for just about any time of day.

Two slices of cinnamon sugar coffee cake on a small plate with a fork, a bowl of cinnamon sugar nearby, and more cake pieces in the background on a marble board.

Friends, if there’s one thing I’ll never turn down, it’s a cozy, cinnamon treat that feels just as appropriate with a cup of coffee as it does for an afternoon treat. This one bowl churro snacking cake is exactly that. It comes together really quick, no stand mixer required, and is everything you’d want in a churro-inspired cake.

I love how light and fluffy this cake is. And finished with the cinnamon-sugar topping? It’s perfection. I also love sneaking in a scoop of collagen powder or protein powder for a little extra nutrition and a little extra “staying power” which also makes a slice of this cake perfect for busy mornings, post-workout treats, or just when you need something to get you through the day.

Top-down view of baking ingredients on a pink surface, including almond flour, sweetener, cinnamon, eggs, peanut butter, vanilla, salt, baking powder, and small measuring spoons. A wooden spoon rests in the flour. — *To make this cake, you’ll need eggs, coconut oil, coconut sugar, cashew butter, vanilla extract, almond flour, collagen powder, baking soda, cinnamon, salt, and granulated sugar.*

A hand holds a whisk over a bowl containing eggs, peanut butter, vanilla, and brown sugar, ready to be mixed. Nearby are a cracked egg, almond flour, salt, and more peanut butter on a pink surface. — *To make this cake, you’ll need eggs, coconut oil, coconut sugar, cashew butter, vanilla extract, almond flour, collagen powder, baking soda, cinnamon, salt, and granulated sugar.*

What You Need to Make This Churro-Inspired Cake

Eggs: These help everything bind together while keeping the texture light, fluffy, and tender instead of dense.
Coconut Oil: Melted coconut oil adds moisture and richness without weighing the cake down. Just make sure it’s cooled slightly before mixing so it doesn’t scramble the eggs.
Coconut Sugar: This brings a warm, caramel-like sweetness that pairs great with cinnamon and gives the cake that cozy churro-style flavor without being overly sweet.
Cashew Butter: Creamy cashew butter makes the cake incredibly moist and tender while adding a subtle nuttiness. Almond butter works just as well if that’s what you have on hand.
Vanilla Extract: Vanilla adds warmth and depth, enhancing the cinnamon.
Almond Flour: Almond flour keeps this cake naturally gluten-free and gives it a soft, delicate crumb that’s perfect for a snackable cake.

A hand holding a whisk mixes a thick brown batter in a glass bowl, surrounded by bowls of almond flour, peanut butter, and baking ingredients on a marble countertop. — Once the batter is smooth, add the almond flour, collagen or protein powder, baking soda, cinnamon, and salt. Stir until fully combined and no dry pockets remain. The batter will be thick, but that’s exactly what you want.

Collagen or Protein Powder: This is an optional but loved addition for a little protein boost. Use unflavored for a neutral taste or vanilla for a slightly sweeter finish.
Baking Soda: Helps the cake rise just enough so it stays light and fluffy rather than dense.
Cinnamon: The star ingredient that gives this cake its classic churro flavor and warm, cozy aroma.
Salt: A small amount goes a long way here, balancing the sweetness and making all the flavors pop.
Granulated Sugar or Monkfruit (for the topping): Sprinkled on top, this creates that signature churro-style finish with a lightly crisp, sweet layer.
Extra Cinnamon (for the topping): Mixed with the sugar to give every bite that unmistakable cinnamon-sugar churro flavor.

How to Make This One Bowl Churro Snacking Cake

To make this one bowl churro snacking cake, start by preheating your oven to 350°F. Line a 9×9 baking dish with parchment paper and lightly grease it to prevent sticking. Set aside.

Next, make the batter. 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. Take a moment here to really whisk well—this helps everything blend evenly before the dry ingredients go in.

Once the batter is smooth, add the almond flour, collagen or protein powder, baking soda, cinnamon, and salt. Stir until fully combined and no dry pockets remain. The batter will be thick, but that’s exactly what you want. Since this recipe is gluten-free, there’s no need to worry about overmixing.

A hand sprinkles cinnamon sugar over unbaked batter in a parchment-lined square pan. Nearby are bowls containing cinnamon and cinnamon sugar, all on a light marble surface. — *Sprinkle it evenly over the batter, making sure the entire surface is covered.*

Squares of cinnamon sugar cake are arranged on a parchment-lined board with a knife nearby. More cake squares are stacked on plates in the background. A light pink cloth is partially visible behind the plates. — *Sprinkle it evenly over the batter, making sure the entire surface is covered.*

Transfer the batter to the prepared baking dish and use a spatula to spread it into an even layer, taking your time to smooth out the top. In a small bowl, mix together the cinnamon and sugar (or monkfruit) for the churro topping. Sprinkle it evenly over the batter, making sure the entire surface is covered.

Bake for 33–35 minutes, or until the top is set and a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool completely in the pan so it can fully set before slicing. Once cooled, cut into squares and enjoy—preferably with coffee, tea, or straight from the counter as a perfectly cozy snack.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.