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Gluten-Free Cinnamon Roll Cake

  • 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