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In a mixing bowl, combine all the ingredients to the cake. Mix until well-combined.
Grease a 6" x 9" (16 x 21 cm) glass baking dish or a microwave-proof dish at least 2.5" (6.5 cm) deep.
Pour the batter into the dish, smoothing the top to make sure you have an even layer of mixture.
Microwave on medium-high (around 600 W) for 3.5 minutes. Check that the cake is cooked in the center. If necessary, return to the microwave for 20 seconds until the center is cooked. Allow to cool at room temperature.
While the cake is cooking, mix together the ingredients for the sauce, stir until the erythritol dissolves. Set aside.
Once the cake has cooled, use a fork to poke evenly spaced holes over the top of the cake. Pour the sauce over the entire surface of the cake. Refrigerate for at least two hours or overnight.
Combine the ingredients for the whipped cream, and beat with an electric mixer until the mixture forms peaks (around 2 minutes).
Cover the cake with the whipped cream. Dust with ground cinnamon just before serving.