One Bowl Churro Snacking Cake

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.

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One Bowl Churro Snacking Cake

This one bowl churro snacking cake is light, fluffy, and packed with cozy cinnamon flavor. Made with almond flour and a protein boost, it’s an easy, gluten-free snack cake you’ll want on repeat.

Course Dessert

Cuisine American, Mexican

Diet Gluten Free, Vegetarian

Keyword Dairy Free, snacks

Prep Time 10

Cook Time 35

Total Time 45

Servings Squares

Calories 296kcal

Author Nicole Modic

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

For the Churro Topping

1 Teaspoon Cinnamon
3 Tablespoons Granulated Sugar or granulated monkfruit

Instructions

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.
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.

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