Cinnamon Roll Cake

**Linked to Allergy Free Wednesday**
**Linked to Centsibly Grain and Sugar Free**

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 restrictionsFor 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

If you need a dairy free drizzle try this yummy looking Orange Curd from Just Making Noise.




  1. Oh, yum! This looks delicious! Pinning!

  2. This looks amazing! You keep coming up with all the wonderful desserts and I can’t wait to be off intro so I can try them! Thanks :)

  3. AC Vinegar or Lemon Juice? Not mentioned in assembly, just in list. Am I missing something?

  4. Selina Simmons says:

    This cake looks so good! Of course choosing to live a healthy life is so much more expensive! Why is it that if we choose to eat hi fat, highly processed foods it isn’t anywhere near the cost of healthy food and the products needed to eat healthy?!

    • I tend to think of healthy foods not necessarily as being more expensive, but of being higher quality. Some health foods are marked up crazily because of demand though and so I try to find cheaper sources of them. It does take some amazing balance to get them into a budget though!

  5. Thank u for this! I’m forever grateful for people like yourself who so graciously share their winning recipes like this with the rest of us clean eating/food intolerant folks! Can’t wait to try xo

    • Hope you enjoy! Check back in a couple days I have a lemon poppyseed pound cake coming up that I personally thing was even more of a winner then this one.

  6. Stella Lopez says:

    Please put me on your email list. Thanks, sl

  7. Just made this and it’s incredible!!! Thank you for the wonderful recipe! I do have to ask, though, does the taste vary much when you use the different ingredients (i.e. ac vinegar or lemon juice, butter or coconut oil)? I chose butter and ac vinegar, and it was amazing! :)

    • I do not not think each would make a big difference. I prefer butter, but wanted to give a non-dairy option and the vinegar or lemon juice is more to activate the baking soda then for flavor.

  8. This looks awesome :). I think I need to come to your house.

  9. Thanks for the link to my orange curd post!! This cinnamon roll cake looks SO GOOD! I am saving this to make later :)

    • You are welcome. It looked so tasty and I wanted to give an idea for making the cake dairy free for those who needed it :D/

  10. I am pinning this to try soon! Thanks for the dairy free option!

  11. Charlotte Moore says:

    I saw where you mentioned a lemon poppy seed pound cake. I don’t see the recipe on your list. I would love to have it.

    Love what I have read so far.


    • I do have a recipe, but it uses eggs and almonds (two ingredients I can not currently have), so I have not been able to try it one last time and get a photo. I will hopefully be posting it at some point, but I need an occasion where I feel it is worth making a cake not all of us can have :D

  12. Well hello lovely cake. I think I need you RIGHT NOW. Thanks for linking at Centsibly Sugar and Grain Free!

  13. crystal says:

    Thoughts on maple syrup instead of honey?

  14. hi!

    The cake just came out of the oven and it’s super! I just think I did the cinnamon part with the reserved cup of batter incorrectly. Am not very clear on the directions. Could you help me out? Thanks!

    • I did have a hard time explaining it. When you pour it on top it covers basically everything, then you take a butter knife and cut down through the cinnamon layer into the white layer and swirl a little bit. I hope that makes it clearer!

      • So I mix the cinnamon with the remaining cup of batter and then I pour that over the rest of the batter in the pan and swirl it?

  15. I found a post with this recipe and ever since I saw the recipe I’ve been drooling, but today I finally was able to make it. The batter was delicious and the smell coming out of the oven was wonderful and the taste just heavenly! Thanks for sharing with us this delicious recipe!! I love it!!

    Just one thing, I noticed that it didn’t rise a whole lot maybe it was because I couldn’t get the egg whites stiff enough. I don’t know, delicious non the less.

    • Yeah, my guess would probably be the egg. There isn’t much making this rise otherwise. I am glad you enjoyed it though, even if it wasn’t super risen.

  16. veronica says:

    You may have already said this but if I only have 1/2 cup of almond flour what can I sub for the 1 cup of almond flour?

    • We no longer use almond flour as I have an adult onset nut allergy (:( ) so I occasionally will use sunflower seeds or pumpkin seeds that I grind in a coffee grinder, shift to get out the large pieces, and grind again. However, I only do that when it is a small part of the recipe as the flavor is STRONG. There really isn’t anything else that will get you the same taste and texture, especially in that large of an amount. I think your best bet would be getting more almond flour, or making the last bit you need.


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