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A Recipe For Cinnamon and Nutella Cake

A Recipe For Cinnamon and Nutella Cake

Eleven’s, afternoon tea, supper, what ever time the day it is I can always squeeze in a slice of cake!

When trying to switch to a healthy, sugar free diet last year cake was the hardest thing to give up. I managed it with some little tweaks here and there but we eventually got to the point where the rest of my family weren’t embracing my health kick as much as I was.

With each new creation they’d tentatively ask ” has this one got sugar in Mum?” and despite my desperate attempts at convincing them that natural sugars were just the same, it often fell on deaf ears resulting with me eating the whole thing as they declined (I’d like to add politely but there is nothing polite about a teenager’s empty-tummy grumble!)

Which kind of defies the whole eating heathy thing when you’re single handedly polishing off a whole cake over a couple of days.

So as a mum, I do that mum thing and for the greater good of the family, I make cakes. With sugar.  They like them, I like them and it’s much better to share. ( actually, the sharing thing is pretty much at the bottom of the list if I’m completely honest! It’s more about making sure the boys have something to eat when they come home from school and avoiding mum guilt. )

This is one of my favourites to knock up when I’m short on time or low on butter as it requires no icing. It also works well for the toddler as he just tends to eat the icing but with this one he can’t pick the best bits off. Don’t let the Nutella in the title put you off, any chocolate spread will do really, it just doesn’t sound as good in the title.

A recipe for an amazing yet simple cinnamon and nutella cake


220g self raising flour

200g butter or margerine

200g caster sugar

4 tbsp milk

5 tbsp Nutella chocolate spread

3 eggs

2 tbsp ground cinnamon

1 tsp baking powder



Preheat the oven to 180’c / fan over 160’c

line and grease a deep 8″ cake tin

Beat the butter and sugar then add the flour, baking powder, cinnamon, milk and eggs until light and fluffy

gently transfer 2/3’s of the mixture to the tin

add the Nutella, spoon by soon, to the mixture so it’s evenly spaced out

top off with the remaining mixture then using a knife or skewer, swirl the mixture through and level off the top

bake in the oven for around an hour, checking that the cake springs back when touched or a (clean) skewer or knife comes out clean, if it’s starting to burn but the mixture isn’t cooked through, cover with some foil.

leave to cool for 5/10 minutes before turning out onto a cooling rack

dust with icing sugar

A deliciously light yet tasty cake flavoured with cinnamon and nutella. almost too good to be true!


Link up your recipe of the week

Tasty Tuesdays on



  1. 2nd February 2016 / 9:41 am

    I do like the sound of this one, I’m going to try it this week, thanks! #recipeoftheweek

  2. Honest Mum
    4th February 2016 / 12:32 pm

    The prettiest cake I ever did see. I am obsessed with cinnamon but sadly can’t eat nuts. Thanks for linking up to #tastytuesdays

    • 4th February 2016 / 6:19 pm

      I love adding cinnamon as a sweetner alternative, especially on top of a chai latte!

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