Do you ever walk through the mall past one of the Cinnabon places and wish that you could go in and just have one and not feel absolutely awful?

I do… My most favourite treat that I would buy for myself (before food allergies), was a cinnamon bun.

I have made several attempts at cinnamon buns, although eatable were not good enough to post. I think its because I can’t have the yeast. Okay enough being sorry for myself…

Fast forward to this fantastic cake. Full of layers of cinnamon and glaze… mmm.

It is sure to satisfy your cinnamon craving!!

And just think how much healthier it would be for you… ๐Ÿ™‚

 

Supreme-Cinnamon Swirl Cake

Cinnamon Swirl Cake (Gluten Free/ Dairy Free/ Refined Sugar Free)

Batter:

2 c. gluten free flour mix

1/2 c. sorghum flour (or 1/2 c. more of gluten free flour mix)

1 tsp. xanthan gum

1 1/2 c. palm sugar (or desired sugar)

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1 Tbsp. cinnamon

1/2 c. coconut oil(melted), or any mild oil

4 eggs

2 c. milk alternative of your choice

2 tsp.vanilla

1 tsp. lemon juice

Preheat oven at 350 degrees.

In a medium bowl whisk together flour mix, xanthan gum, sugar, baking powder, baking soda, and cinnamon. Set aside.

In another bowl mix together oil, eggs, milk, and vanilla. Add flour mixture. Beat slowly for 30 seconds, then scrape down sides of bowl. Beat on medium speed for two minutes. Pour batter into greased 9″ by 13″ ย or 10″ by 12″ pan.

Topping:

1/2 c. coconut oil- melted (or butter if dairy is tolerated)

1 c. palm sugar (or desired sugar)

1 Tbsp. cinnamon

Mix together topping and drop by spoonfuls over cake.

Cinnamon Swirl Cake

 

Swirl topping through the cake bake with the tip of a knife. Bake for 35-40 minutes or until toothpick comes out clean when you test the cake.

 

 

Glaze:

1/2 c. palm sugar (or desired sugar)

2 Tbsp. milk of choice (I have used coconut and almond milk)

1 tsp. vanilla

ย 

Put sugar and milk into a small pot. Heat, stirring constantly on low just until sugar is dissolved.

Remove from heat and stir in vanilla. Pour all over cake.

Supreme Cinnamon Swirl Cake

 

Cut and enjoy!!! Make approximately 20-24 servings.

More cakes you may enjoy:

Vegan Apple Spice Cake

Pumpkin Cake with Cashew Icing

Chocolate Zucchini Cake

Caramel Kissed Flourless Chocolate Cake

Almond Cake

Chocolate Cake

ย Shared On:

Real Food Recipe Round Up,ย Mix It Up Monday,ย Mostly Homemade Mondays, Kitchen Link Party, Waste Not Want Not,ย Gluten Free Wednesdaysย ,ย Allergy Free Wednesdaysย ,ย Gluten Free Fridaysย ,Whole Food Fridays

 

Print Friendly

23 comments on “Supreme Cinnamon Swirl Cake (Gluten Free/ Dairy Free/ Refined Sugar Free)”

    • My recipes are not made for conventional flour. They are made for gluten free flour ๐Ÿ™‚

      • Oh, I didn’t try your version yet. A friend gave me her recipe. I’m still wanting to attempt your delicious-looking recipe!

  1. Ooh yum… The worst thing about being gluten free is the lack of good cinnamon buns. Must try this soon. Looks just heavenly โ™ฅ

    • I have not used real milk in it, but I don’t see why not. Let me know how it goes ๐Ÿ™‚

  2. I’m trying to make this and the batter seems very watery. Is this right? Does the 1/2 c oil go in the batter, than another 1/2 cup in the topping?the directions are. little confusing to me. Thanks!

    • I’ve never had the batter watery. Yes there is oil in the batter then in the topping. The ingredients are divided into the parts of the cake; ie: batter, topping, and glaze. The directions are divided the same.

  3. WOW!
    I had changed it up and used potato flours and sorta halved it, this is amazing! MY taste buds thank you! (My pancreas doesn’t, but who listens to that organ?)
    I had my doubts when I mixed and poured it and how liquidy it came out, but 35 minutes later it was a perfectly textured, light cake.

      • And I suppose in case others want to know the results, I had split the flour into equal parts almond, tapioca, potato starch, and sweet potato flour and I used powdered milk. So if anyone asks, yes, powdered milk (and I’d assume cow’s milk) works just fine.
        Mine didn’t come out as pretty as yours, but I’m sure just as tasty.
        ๐Ÿ˜€

    • I have used gel eggs for some of my baking but have never tried it for this cake. For one gel egg use 1 Tbsp. ground chia and 3 Tbsp water; mix together and forms a gel that would be equivalent to one egg. I do have other recipes that I have made without eggs. Look in my Egg Free Baking section.

Comments are closed.