Paleo Cinnamon Roll Snacking Cake
this gluten-free hashimoto’s gal sure misses cinnamon rolls. we’ve ordered them in christmas past from a local Fort Worth bakery, (they are so delish by the way), but I wanted a version that was naturally sweetened without refined white sugar. this paleo cinnamon roll snacking cake is an ode to cinnamon roll goodness and so much easier to bake. it requires a few bowls but no kneading, rising or rolling. I think you’ll love this new treat!
the inspiration:
this paleo cinnamon roll snacking cake came together on a day that we were out of berries, bananas and chocolate chips. my son and I wanted to make a paleo sweet treat but couldn’t decide what. I saw our large bag of Ceylon cinnamon in the pantry and had memories of my paleo wild blueberry buckle that we made the previous week. it’s similar to a coffee cake and I thought- what if I could do a cinnamon roll snacking cake version?
my first test was missing the “Cinnamon sugar crumble” and was delicious but needed an extra push of that classic cinnamon roll flavor. my final test had that nostalgic flavor that was perfect with the Icing glaze. Hopefully most of these ingredients will already be in your pantry! no fresh fruits or chocolate required for this heavenly treat.
cinnamon roll snacking cake ingredients:
- ceylon cinnamon: ceylon cinnamon is the prime choice for cinnamon as it has natural inflammatory properties and is the higher quality choice.
- grain-free flours: almond flour and tapioca flour form the batter.
- natural sweeteners: I use coconut sugar in the cake batter and “cinnamon sugar” crumble instead of refined sugar.
- baking soda
- pastured eggs
- lemon juice: cuts through the richness.
- coconut or avocado oil: keep the cake moist and delicious.
- pure vanilla extract: helps flavor the batter and icing glaze.
- powdered monkfruit: a natural sweetener option instead of powdered sugar.
how to make:
this snacking cake couldn’t be easier to make- it has three components and requires a few bowls. begin by mixing together the dry ingredients, then the wet. combine the two to form your batter and add to the pan. next, in a small bowl, create the simple cinnamon sugar topping and sprinkle atop batter. while cake is baking, whisk together the simple icing glaze. once cake is baked and still warm, drizzle glaze atop and serve!
craving other paleo treats?
here are some more of my favorite paleo or semi-homemade treats:
Paleo Cinnamon Roll Snacking Cake
Ingredients
Dry Ingredients:
- 2 cups almond flour
- 1/3 cup tapioca starch
- 1/2 teaspoon baking soda
- 1/4 teaspoon mineral salt
Wet Ingredients:
- 3 large eggs
- 3/4 cup coconut sugar
- 3 Tablespoons avocado oil or melted coconut oil
- 2 Tablespoons lemon juice about 1 small lemon
- 1.5 Tablespoons ceylon cinnamon
- 1 teaspoon vanilla extract
Cinnamon Sugar Topping:
- 1 Tablespoon Ceylon cinnamon
- 1 Tablespoon melted butter or coconut oil
- ¼ cup coconut sugar
Icing Glaze:
- 2 Tablespoons almond milk
- ⅓ cup plus 1 Tablespoon powdered monkfruit
- Splash of pure vanilla extract
Instructions
- Preheat oven to 350 degrees and line an 8x8 baking pan with parchment paper, leaving an overhang on both sides. Spray parchment and pan with coconut oil spray.
- In a large bowl, whisk together the dry ingredients until combined and no clumps remain.
- In a medium bowl, whisk together wet ingredients until well combined. Add wet mixture to dry mixture, folding together with a spatula until well combined. Transfer batter to prepared pan, smoothing top.
- In a small bowl, mix together Cinnamon Sugar Topping and sprinkle uniformly atop batter. Bake on the middle oven rack for 20-22 minutes, rotating 180 degrees midway through cooking.
- While cake is baking, whisk together Icing Glaze in a small bowl. You can add a little more milk if you need it thinner or a little more powdered monkfruit if you need it thicker.
- While cake is warm, drizzle glaze evenly atop cake. Serve warm or room temperature. Store leftovers in an airtight container in the refrigerator. Enjoy!
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