Cinnamon Roll Cake
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Surprise! It’s been a bit over a year since my last post, and what a year it turned out to be! What’s been going on is a topic for another post, but I hope you’re all doing as well as can be expected these days. Maybe this recipe will help, even if for a moment. This gluten-free Cinnamon Roll Cake is a warm, tasty, comforting treat for any occasion, from future family gatherings to just another Monday in quarantine. And if you ever need a quick, no-fuss version to give to people without food allergies or intolerances, use a boxed vanilla cake mix and any standard cream cheese glaze; all you have to do is add the cinnamon swirl before baking! The new neighbors, coworkers, or extended family will be thrilled–and never know or care how little effort you had to expend.
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Cinnamon Roll Cake
Ingredients
- 1 recipe vanilla cake batter only (do not cook)
- 1/2 cup ghee
- 2 1/2 tablespoons ground cinnamon
- 1 cup maple sugar
- 1 1/2 tablespoons cassava flour
Vanilla Glaze
- 1/2 cup coconut butter room temperature
- 2 2/3 tablespoons honey
- 1 teaspoon vanilla extract
- water for thinning
Equipment
Instructions
- Preheat the oven to 350 degrees F and grease a 9×13" dish with coconut oil or another cooking fat of your choice.
- Prepare the vanilla cake batter according to its instructions and pour into the baking dish.
- Mix the ghee, cinnamon, sugar, and flour together to form the cinnamon-sugar swirl. Dollop it irregularly on top of the batter, then swirl in with a knife.
- Bake 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Mix the glaze ingredients until smooth, using water as needed to thin into a nice drizzle. Allow the cake to cool at least 15 minutes before glazing and serving.