Paleo Cinnamon Roll Snacking Cake
This Paleo Cinnamon Roll Snacking Cake is a delicious rendition of cinnamon rolls made with grain-free and refined sugar-free ingredients.
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!