Gluten Free Cinnamon Roll Cake

You're never going to make regular cinnamon rolls again after you try this gluten-free cinnamon roll cake! It's much easier, and made with a delicious date swirl.

Prep Time 20

Cook Time 25

Servings slices

Calories 243

Author Michelle

Ingredients

For the cake

4 eggs
2 tbsp maple syrup
2 tbsp coconut sugar
½ cup vanilla coconut yogurt I use culina collagen coconut yogurt
1 tbsp melted ghee
1 ½ cup almond flour
2 tbsp arrowroot starch
1 tbsp coconut flour
1 tsp Baking powder
1 tsp cinnamon plus extra for topping the cake

For the sticky swirl filling

8 whole fresh dates pitted
1 tbsp ghee melted
3 tbsp coconut milk
Pinch of salt
½ tsp cinnamon

For the glaze

½ cup powdered sugar sifted
1 tbsp coconut milk
¼ tsp vanilla extract

Instructions

Preheat the oven to 350 F and line an 8x8" pan with greased parchment paper.
Soak the dates in hot water and set aside while you make the cake batter.
To make the cake batter, combine the 4 eggs, 2 tbsp maple syrup, 2tbsp coconut sugar, 1/2 cup yogurt and 1 tbsp of melted ghee. Whisk well.
In a separate bowl combine 1 1/2 cup almond flour, 2 tbsp arrowroot starch, 1 tbsp coconut flour, 1 tsp baking powder and 1 tsp cinnamon.
Pour the dry ingredients into the wet ingredients and stir until a batter forms. Set aside.
Strain the dates and add them to a food processor along with 1 tbsp of melted ghee, 3 tbsp of coconut oil, salt and cinnamon. Blend until there are no longer large chunks of dates and the mixture is smooth.
Pour half of the cake batter into the baking pan. Spoon 9 small spoonfuls of the date mixture (you should only use half of the date mixutre) over the cake batter, evenly spacing each one. Use a tooth pick to swirl the date mixture into the batter.
Add the rest of the cake batter on top, spreading to evenly cover date swirls. Repeat the process or scooping the date mixture on top and swirling it into the batter. Top the cake off with a sprinkle of cinnamon.
Bake in the preheated oven for 25 minutes or until the cake is springy and baked through.
To make the glaze, sift the powdered sugar into a bowl and add the coconut milk and vanilla. Stir until a glaze forms.
Drizzle the glaze over the cake and slice into 9 slices! You can also slice into smaller slices if desired.

Notes

A note on the glaze: This cake is sweet (like a cinnamon roll should be)! You can easily omit the glaze to cut down on the sugar.

A note on the coconut yogurt: I prefer to use vanilla yogurt. You can also use regular yogurt and just add about 1 tsp of vanilla extract to the batter instead.

To make dairy-free: Swap the ghee for coconut oil!

Nutrition