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Gluten-Free Cinnamon Roll Cake

The smell of cinnamon in the kitchen is home.  It’s the way I like my house to smell; of baking and warmth. I’m always baking something and snacking cakes are one of my favourite things to whip up. I make them as nutritious as possible, using apple sauce, bananas, pumpkin puree, coconut oil, cacao nibs….pretty much anything that will make it tasty and healthy.  I rarely work from a recipe, usually eyeballing ingredients, instead of true measurements. Except when I plan a recipe design to share with you! Then I make sure to pull out the measuring cups 🙂  
Lately, I’ve been so busy that the only thing that grounds me is my family and baking. Aiden pushes a dining room chair into the kitchen and stands on it to be right next to me. I can’t express how that makes me feel. We’ve been baking together since he was born. Now, he measures with me and mixes – steals a taste and squints his nose with excitement. “I’m baking with Mama” he says proudly to Mr. Smith.  He’s a great little helper.  
Together, we are making something so simple… mixing oat flour, sucanat sugar, cinnamon, vanilla – the usual suspects – but everything stops and there is laughter, messes, spending time, and delicious food to be eaten. It’s a good life.
This was made for a very special weekend breakfast, but it’s sweet enough to be treated as dessert!
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Gluten-Free Cinnamon Roll Cake

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  • Author: Emily Smith
  • Total Time: 45
  • Yield: 6 1x


Make this for a special weekend breakfast or as an after dinner desert; it can go either way.


  • 2 1/2 cups of gluten-free oat flour
  • 1/2 cup of brown rice flour
  • 2 Tablespoons of baking powder
  • 1 Tablepsoon of grounded chia seeds
  • 1 tsp of cinnamon
  • 1/3 cup of sucanat sugar
  • 2 eggs
  • 1 1/2 cups of unsweetened almond milk
  • 1 Tablespoon of natural vanilla extract
  • 1/3 cup of melted virgin coconut oil or butter
  • Cinnamon Mix
  • 1/2 cup of room temperature virgin coconut oil (not melted) or room temperature butter
  • 1/2 cup of sucanat sugar
  • 2 teaspoons of cinnamon
  • 1 teaspoon of tapioca flour
  • 1 Tablespoon of maple syrup


  1. Preheat oven to 350 F. Grease a large baking dish and set aside (aprox. 9 x 13)
  2. In a large mixing bowl, combine all dry ingredients.
  3. In a small mixing bowl, whisk eggs, add in sugar and coconut oil (or butter).
  4. Pour into dry mix.
  5. Add in almond milk and vanilla. Stir until smooth.
  6. Pour mixture into baking dish.
  7. Make the cinnamon mix by combining all ingredients.
  8. Spoon the mix over the cake and swirl it around using a small spatula.
  9. Bake for 35 minutes or until knife comes out clean in the center.
  10. Remove from oven, let sit for 8-10 minutes before cutting and serving.
  11. Enjoy!


  • Reduce the sugar in the cinnamon mix for a less sweet treat or take away the sugar completely in the cake and sub it with date puree in the cinnamon mix for a sugar-free treat.
  • Prep Time: 10
  • Cook Time: 35
Emily Smith

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  1. girrrrrrrrrrrl, oh hai awesome looking cinnah-mazings, you and i have a date this Thursday right?! gosh that looks all kinds of amazing!!

    honestly, if i could take a bath in cinnamon swirls it’d be happening asap. i love the scent too and bet your kitchen smelled like a dream while all this was going on. i love hearing about how Aiden helps you too, that makes me a bit teary. he’s very blessed to have you as his momma Emily, very-very!

    i have to remember to send this over to a work friend, his gf is gluten free and once a year he goes gluten free for a month in support. i know she’d wanna try this for sure. xo ♥

  2. Hi Emily,

    I stumbelled on to your website when I googled “gluten free tres leches cake”. Love your recipes!!?
    What can I substitute Oat flour with? Can I substitue it with? Almond flour? Quinoa Flour? My stomach can’t handle oats very well. I’m gluten free, egg free and yeast free. So if you’re experimenting with breads, let me know if you come up with something.

    Soni Gupta

    1. Hi Soni,

      Because oat flour is a medium weight flour, I would recommend another medium weight flour like sorghum or brown rice flour – or halved with almond flour (so it’s not too crumbly). I recently made an apple sauce bread, that you could skip the egg (it would be denser) or use a “flax egg”. There is 1/2 cup of oats in it, but again you could sub it with more flour or almond flour: http://www.bestofthislife.com/2015/07/strawberry-apple-sauce-gluten-free-bread.html Thanks for reading The Best of this Life! I’ll keep you mind for future bread recipes 🙂

  3. so “halved with almond flour” you mean half almond flour and half sorghum flour to equal the oat flour? (That means 1 1/4 cups almond and 1 1/4 cups sorghum). This looks so yummy, I can’t wait to try this recipe.


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