Apple Cinnamon Roll Cake

Peel the apples. Grate 250 g for the cake and set aside 50 g for decoration.

In a large bowl, mix the millet flour, vegan protein powder, baking powder, cinnamon, lemon zest and a pinch of salt. Add the plant-based milk, vanilla and sweetener, then mix until you have a smooth, thick but easily spoonable batter. Finally, fold in the 250 g of grated apple.

Spread the batter evenly into a baking tin lined with parchment paper, approximately 20 × 20 cm. Bake in a preheated oven at 180°C for about 30–35 minutes. Check with a toothpick, then allow the cake to cool completely.

Meanwhile, briefly sauté the reserved apple pieces with a little cinnamon or lightly brown them in a pan.

For the glaze, mix the Vegaföl with the sweetener, a few drops of lemon juice, vanilla extract and cinnamon to taste. Mix until you have a thick, slowly flowing glaze, then drizzle it over the completely cooled cake.

Decorate the top with the cinnamon apple pieces, pecans and a little ground cinnamon.