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This gluten free and vegan Cinnamon Roll Cake has a wonderful soft texture and has a delicious cinnamon sugar swirl in every bite! #glutenfree #vegan #dairyfree #cinnamonroll #cake #dessert

Cinnamon Roll Cake – Gluten Free, Vegan

  • Author: Morgan | Just What We Eat
  • Prep Time: 10 min
  • Cook Time: 35 min
  • Total Time: 45 min
  • Yield: 12 servings 1x

Description

  1. This gluten free and vegan Cinnamon Roll Cake has a wonderful soft texture and has a delicious cinnamon sugar swirl in every bite!

Scale

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)
  • 3 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)
  • 23 tbsp dairy free milk of choice (I use “So Delicious Unsweetened Coconut Milk”) 

Instructions

  1. Preheat oven to 350°F. Grease a round 8-inch cake pan.
  2. 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).
  3. Add the remaining ingredients to the bowl and stir until combined.
  4. Pour batter into the prepared cake pan.
  5. Add all of the filling ingredients to a small bowl and stir to combine.
  6. Spoon the filling mixture over the cake and use a butter knife to swirl the filling throughout the cake. 
  7. Bake for 30-35 minutes or until a toothpick comes out clean.
  8. Allow the cake to cool for 10-15 minutes before transferring the cake to a cooling rack.
  9. Add the icing ingredients to a small bowl and stir to combine.
  10. 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.