Note: If you like this recipe you should check out my new food blog, Worth Cooking. *end shameless plug*
I have a a weird obsession. It is baking. Not just any baking, baking when we have restrictions. For some odd reason this girl will go from never baking to dreaming about baking and walking through Country Mart thinking “Cinnamon rolls! Cinnamon Roll Cake!” when it is no longer a matter of finding a recipe and doing it right. In fact, I pretty much stink at baking from recipes! Last year when we did an elimination diet (and could not have eggs, dairy, sugar, or most flours [even gluten free ones]) I craved baking, being in GAPS it is no different. Cake? No flour (grains) or sugar! Sounds fun. This has lead to a lot of disasters, and yet more tasty baked goods than I have ever made before.
I call it weird. My husband calls it “yay”.
I guess it is partially if I want brownie, cake, cookies ect. right now I need to make them. And, if I want “cinnamon roll cake” while walking through the store I have to figure it out.
I crack out my calculator (true story) and get to work trying to recreate the body, stickiness, absorption, and binding powers of flours in my baked goods.
I hope you are able to reap the benefits of this! Without the “failures” the rest of my family happily chows down.
Note: I have been posting a lot of baked goods recipes since starting GAPS so I just want to say I do not recommend having a ton of sweets. It is recommended that baked goods are simply things you occasionally eat outside of nourishing meals. Not that I think sugar is inherently bad for you, just something you should not over indulge on- just like everything else. With the occasional baked good as part of breakfast we follow that rule. We also take treats to places where I would like my family to not feel left out in case there are desserts there already and/or to provide a dessert for everyone while hashing out my love for baking.
Cinnamon Roll Cake
Cinnamon Roll beauty in cake form? Sounds good, but how’s that?
This cake has four attributes that make it a “cinnamon roll” cake. The first is a somewhat bready, not overly sweet, white layer. Than topped and swirled through that is a goopy, sweet, cinnamony part. It is baked with butter or coconut oil on top, which actually goes to the bottom and makes a caramel-y bottom similar to cinnamon rolls as well as gives a slight crisp to the top. A drizzle made from sour cream (or the dairy free options listed below) finishes the cinnamon roll beauty of it.
For the cake:
- ¾ + ¼ cup (separated) coconut oil or butter, melted
- ½ + ¼ cup honey (separated)
- 1 1/2 cup almond flour
- 4 Tablespoons coconut flour, sifted
- 6 eggs
- 2 vanilla beans, scraped or 2 teaspoons vanilla extract
- ¾ teaspoons salt
- 2 teaspoons AC vinegar or lemon juice
- ¼ teaspoon baking soda
- 1 tablespoon cinnamon
Drizzle (dairy free option listed below)
- ¼ cup sour cream
- ¼ cup honey
Preheat your oven to 350 degrees. Oil a 9*13.
Separate the eggs.
Sift together the dried goods (coconut flour, almond flour, baking soda, and salt). Note: There were a few large pieces of almond flour left in my sifter, to ensure a smooth cake I whizzed those in my spice grinder for a few seconds, but that is optional.
In a separate bowl mix together the egg yolks, scraped vanilla beans, ¾ quarter cup of coconut oil or butter, vinegar or lemon juice, and ½ cup honey.
Beat egg whites until stiff peaks form.
Mix dry and wet together. Stir in half of the egg whites to lighten the batter. Fold in the rest of the egg whites in 3 batches.
Reserve 1 c. batter, pour the rest into your prepared pan. It will make a very shallow layer.
To the reserved 1 cup batter at 1 T cinnamon and ¼ cup honey. Pour cinnamon mix over top. Use a butter knife to “swirl” it in. It will not be a true swirl as the cinnamon layer covers the white later, but you will see it once the cake is cut into.
Drizzle on ¼ cup reserved coconut oil or butter.
Bake at 350 for 30 minutes or until a knife inserted into the center comes out mostly clean.
Sour Cream Drizzle
To make the sour cream drizzle simply mix together ¼ cup each sour cream and honey. Drizzle on after the cake has cooled for a few minutes.
Dairy Free Drizzle