Cinnamon Apple Crumb Cake

What goes better with a crisp Fall morning than a warm cup of joe and a slice of something sweet? This crumb cake is soft and spicy with just the right amount of crunch and crumble. Cut yourself a slice and get comfortable 😁 .

Serving Size:   1 slice
Servings:   15 




  • Calories:   180
  • Fat:   12g
  • Carbs:   13g
  • Fiber:   2g
  • Sugar:   3g
  • Protein:   9g

Cinnamon Apple Crumb Cake


  • Preheat your oven to 350˚ (175°C) and line an 8x8" brownie pan with parchment paper for easy removal later.
  • In a small bowl, whisk together the FlapJacked Buttermilk Protein Pancake & Baking Mix, Truvia, and cinnamon. Stir in the butter until you get a cohesive dough, then place in the fridge while you make the cake.
  • In a large bowl, whisk together the almond milk, melted coconut oil, applesauce, eggs, and vanilla extract. Whisk until completely smooth.
  • Add the FlapJacked Cinnamon Apple Protein Pancake & Baking Mix, Truvia, and baking powder. Whisk until completely smooth.
  • Pour the batter into the prepared baking pan.
  • Using your fingers, break up the refrigerated crumb mixture and sprinkle evenly over the cake batter.
  • Bake for 42 minutes, or until the surface of the cake springs back when tapped. Let cool completely, then slice and serve. Enjoy!

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