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In a small bowl combine coconut sugar and cinnamon and set aside until needed.
Heat your oven to 350 degrees. Spray a 9x5 inch loaf pan with baking spray.
In a large bowl, whisk together oat flour, protein powder, baking powder, salt and sugar.
In a medium bowl, whisk together egg whites, almond milk, applesauce, and yogurt.
Pour the wet ingredients into the dry ingredients. Whisk until combined.
Pour a shallow layer of batter into the loaf pan. Sprinkle about ¾ of the cinnamon sugar mixture on top. Carefully pour the remaining batter on top and sprinkle with the remaining cinnamon sugar. Use a knife or skewer to marble the top.
Bake for about 40 minutes, or until a tooth pick inserted in the middle comes out clean or with a few moist crumbs. Let cool in loaf pan for 10 minutes. Then invert onto a serving platter to cool completely.
In a small bowl, combine all ingredients and stir vigorously with a rubber spatula until completely smooth. Add a little more cream if needed.
Pour the glaze into a piping bag or a zip top bag and snip a tiny hole at the corner. Drizzle the glaze onto the cake and let set for 10 minutes before serving. Use glaze right away as the glaze will harden as it sits.