Cinnamon Roll Cake – Gluten Free, Vegan
This gluten free and vegan Cinnamon Roll Cake has a wonderful soft texture and has a delicious cinnamon sugar swirl in every bite!
This Cinnamon Roll Cake has quickly become a favorite in my house!
It has the most delicious cinnamon and sugar flavor throughout the entire cake and is topped with a sweet icing.
When I first saw cinnamon roll cake on Pinterest I thought it was an amazing idea! Who doesn’t love cinnamon rolls?
The idea of being able to turn them into a cake that takes about 10 minutes to prep sounded awesome!
The only issue was I needed to make a gluten free, vegan, and refined sugar free version of it.
I already had an awesome recipe for gluten free and vegan vanilla cake so I knew that would work great.
Then for the cinnamon sugar swirl instead of brown sugar I was able to use coconut sugar and instead of butter I used Earth Balance Vegan Buttery Sticks.
The substitutes worked perfectly! This is one of my favorite cakes that I’ve made to date and my family agrees.
So let’s talk about how you make it!
GLUTEN FREE CINNAMON ROLL CAKE RECIPE INGREDIENTS:
For the gluten free cinnamon roll cake:
- All purpose gluten free flour: I use “Better Batter” or Bob’s Red Mill 1-1 all purpose flour
- Gluten free oat flour: sorghum flour will work as well
- Coconut sugar: brown sugar can be used as well
- Baking powder
- Baking soda
- Xanthan gum: omit if your gluten free flour already contains xanthan gum
- Cinnamon
- Salt
- Dairy free milk of choice: I use “So Delicious Unsweetened Coconut Milk”
- Maple syrup
- Avocado oil: melted refined coconut oil works as well
- Vanilla
For the cinnamon sugar filling:
- Vegan butter: I use “Earth Balance Soy Free Vegan Buttery Sticks”
- Coconut sugar: brown sugar will work as well.
- Cinnamon
For the icing:
- Powdered sugar or substitute: I use “Swerve” brand powdered sweetener
- Dairy free milk of choice: I use “So Delicious Unsweetened Coconut Milk”
HOW TO MAKE VEGAN AND GLUTEN FREE CINNAMON ROLL CAKE:
- Preheat oven: 350°F. Grease a round 8-inch cake pan.
- Mix together dry ingredients: In a large bowl, whisk together all-purpose flour, oat flour, baking powder, baking soda, salt, coconut sugar, and xanthan gum (if your flour doesn’t contain it).
- Mix in wet ingredients: Add the remaining ingredients to the bowl and stir until combined. Pour batter into the prepared cake pan.
- Combine filling ingredients: Add all of the filling ingredients to a small bowl and stir to combine.
- Swirl filling into cake: Spoon the filling mixture over the cake and use a butter knife to swirl the filling throughout the cake.
- Bake: 30-35 minutes or until a toothpick comes out clean.
- Cool: Allow the cake to cool for 10-15 minutes before transferring the cake to a cooling rack.
- Mix together icing ingredients: Add the icing ingredients to a small bowl and stir to combine.
- Top with icing: Once the cake has cooled completely pour the icing over the cake and serve.
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Cinnamon Roll Cake – Gluten Free, Vegan
- Prep Time: 10 min
- Cook Time: 35 min
- Total Time: 45 min
- Yield: 12 servings 1x
Description
- This gluten free and vegan Cinnamon Roll Cake has a wonderful soft texture and has a delicious cinnamon sugar swirl in every bite!
Ingredients
For the cake:
- 1 cup (167g) all purpose gluten free flour (I use “Better Batter“)
- 1 cup (116g) gluten free oat flour (or sorghum flour)
- 1/3 cup coconut sugar (or brown sugar)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp xanthan gum (omit if your gluten free flour already contains xanthan gum)
- 1 tsp cinnamon
- 1 tsp salt
- 1 cup dairy free milk of choice (I use “So Delicious Unsweetened Coconut Milk”)
- 1/2 cup maple syrup
- 1/4 cup avocado oil (melted refined coconut oil will work as well)
- 2 tsp vanilla
For the filling:
- 1/4 cup vegan butter, melted (I use “Earth Balance Soy Free Vegan Buttery Sticks”)
- 1/3 cup coconut sugar (or brown sugar)
- 1 tsp cinnamon
For the icing:
- 1 cup powdered sugar or substitute (I use “Swerve” brand powdered sweetener)
- 2–3 tbsp dairy free milk of choice (I use “So Delicious Unsweetened Coconut Milk”)
Instructions
- Preheat oven to 350°F. Grease a round 8-inch cake pan.
- In a large bowl, whisk together all-purpose flour, oat flour, baking powder, baking soda, salt, coconut sugar, and xanthan gum (if your flour doesn’t contain it).
- Add the remaining ingredients to the bowl and stir until combined.
- Pour batter into the prepared cake pan.
- Add all of the filling ingredients to a small bowl and stir to combine.
- Spoon the filling mixture over the cake and use a butter knife to swirl the filling throughout the cake.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow the cake to cool for 10-15 minutes before transferring the cake to a cooling rack.
- Add the icing ingredients to a small bowl and stir to combine.
- Once the cake has cooled completely pour the icing over the cake and serve.
Notes
For the best results, I recommend weighing your flour for this recipe. This is the inexpensive scale I use. Not everyone measures flour the same and in gluten free baking the amount flour can change the texture of the baked goods.
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