I’m going to make this short and sweet. Very sweet, to be exact.
I am in the midst of a math and a French quiz, there is bio homework due tomorrow I am yet to complete (of course I have a free period in which to do it in before bio… who do you think I am?), and I just really want to sleep. Really really badly.
Plus, I am supposed to be preparing for a trip to San Francisco to go the Foodbuzz Festival I was lucky enough to attend last year, but alas, a shift in events has prevented me from going this year. Sad face. (Um, real cool people write out the emoticons they intend to use instead of actually using the emoticons themselves. Emoticons are so 2011.)
Just look at the cinnamony goodness oozing out of the side. It’s like the best part of the cinnamon bun: the melty, caramel-y bottom! (Which is the exact opposite of a muffin where the top is the best part, but whatever.)
This recipe personifies all that is good in this life: swirls of cinnamony goodness, healthiness, and not time demanding…ness. It is reminiscent of that lovely cinnamon raisin bread you loved as a child which you not-so-secretly wished had no raisins in it at all.
So I’ve taken all the good parts, the cinnamon (duh) and comfort factor, and packed it into a vegan, gluten free, grain free, sugar free, low carb, and low fat package that takes 2 minutes to make and is only 83 calories for the entire thing. What the whaaa?
Is there really any explanation necessary? I think not.
“All for One” Cinnamon Swirl Bread (Vegan, Gluten Free, Grain Free, Sugar Free, Low Carb, Low Fat, Low Calorie)
So easy to make and uncannily similar to the calorie, carb, and preservative-laden cinnamon loaf of your youth!
Adapted from “All for One” Peanut Butter Cake
Serves you
Nutritional Info
(calculated with egg replacer and applesauce)
Serving size: the entire cake (the whole recipe)
Calories: 83
Fat: 2.5 grams
Ingredients
2 egg whites, or 1 Tablespoon egg replacer mixed with 4 Tablespoon of water for a vegan version
2 Tablespoons coconut flour
2 Tablespoons applesauce or mashed banana (I prefer banana.)
1/2 teaspoon baking powder
1/4 teaspoon vanilla extract
sweetener to taste (I use 1-2 packets of stevia)
1/2 Tablespoon erythritol (I bet xyltiol would work too.)
1/4-1/2 teaspoon cinnamon (Use the full 1/2 teaspoon if you love cinnamon, but you might want to scale back to 1/4 teaspoon if you’re only so-so about cinnamon.)
Directions
Stir together erythritol and cinnamon in a small bowl and set aside. Combine the coconut flour, egg whites or egg replacer, mashed banana or applesauce, baking powder, vanilla, and sweetener and stir until everything is evenly incoorperated. Spoon 1/2 the batter into a greased mug and sprinkle the cinnamon-erythritol mixture evenly over it. Spoon the remaining batter on top of the cinnamon erythriol and smooth out the top. Microwave for about 2 minutes, keeping a close eye on it to cook it shorter or longer as needed because microwave cooking times vary so greatly. It took 2:30 in my microwave, but it’s older than I am. Let cool for a few minutes.
I’ll be in my room eating one of these thinsd. If you need me… please wait until I’m finished. Thanks. You understand.
Enjoy!
-Kelly M.
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{ 10 comments… read them below or add one }
Hi! I recently found your site and LOVE IT! I make your grain free chocolate cake basically every night! Am about to go and try this right now. Looks yuuuummy
You are so sweet, Abi! Welcome aboard!
This sounds amazing! You have the best recipes and I love how low in calorie they are all! Perfect for when I need a sweet fix!
This looks absolutely decadent. Extreme sad face (like a cool emo kid) to the news about Foodbuzz though! I’m actually flying into the area *tomorrow* by some crazy happenstance but alas–I wasn’t aware of this awesome event going on. Guess I’m not quite cool enough. Sad face sad face!
Hi Kelly! I’m sorry for constantly asking for coconut flour substitutes >< But do you think peanut flour would work for a sub? Thank you!
PS: I tried this last night. NOM.
First off, thank you so much for trying this recipe and I am thrilled you enjoyed it! As for a coconut flour substitute, I usually don’t recomend it if you want the result to be edible. Thanks again, and I hope this helps!
I just made one of these cakes, and it was so good! I didn’t have any erythritol, so I used sucanat instead and it worked great. I’ve found that xylitol doesn’t agree with my body, so I’m a little afraid to try the erythritol.
I just discovered your blog yesterday, and I’ve been having so much fun going through all of your recipes and posts. I want to try everything! I’m glad to see that you have so many vegan recipes that use coconut flour. I have a big jar of it that I didn’t know what to do with. I went vegan about 2 months ago, and I didn’t think I’d be able to use much coconut flour because most recipes call for lots of eggs. Your recipes look perfect!
Hey! Thank god I’ve finely found someone around my age group who’s obsessed as I am about low-calorie vegan grain free yummy food!! I’m on a vegan paleo diet which I’m proud of
and have been for a couple months now! I lovvveeee this website your a huge inspiration to me! Anyways xx I haven’t got a microwave.. I have an oven, what temperature and how long would you recommend for this recipe? Please continue to post more delicious recipes!! 
x -Mia
I would love to try this, but I don’t use microwaves, they zap all the goodness out of food, how long do you think this would take in a oven or new wave oven and what timp do you think, I guess I could figure that out my self, I saved a few other of your recipes, all sound great
Hey Kelly! I just found your blog today and am honestly shocked I hadn’t found it before! We both seem to have a slight obsession with the lovely coconut flour. I saw this mug cake and literally got straight up and went into my kitchen to make it. It did not disappoint!
Keep up all the amazing work. My blog is only about a month old, and I truly hope it can be as awesome as yours someday soon.
<3 Becky