Gluten-Free Cinnamon Roll Cake! All the taste of a cinnamon bun, but in a super simple coffee cake. A moist and buttery cake with swirls of cinnamon sugar and topped with a vanilla glaze. No one will ever guess it’s both gluten and dairy free!
Who doesn’t love the taste of fresh baked cinnamon rolls? But when you’re gluten free, yeasted doughs can be tricky to make, and depending on where you live, finding a good gluten-free bakery can be even trickier. This cake will quickly and easily satisfy any cravings for all that cinnamon and sugar goodness.
This simple gluten-free cinnamon roll coffee cake has a swirl of cinnamon sugar throughout a buttery, moist cake, topped with a vanilla glaze.
Makes a great addition to a brunch menu, or serve any time of day with a cup of coffee!
Ingredients
- gluten-free flour, all-purpose blend
- almond flour
- granulated sugar
- baking powder
- salt
- almond milk
- vegetable or canola oil
- eggs
- vanilla extract
- brown sugar
- cinnamon
- icing sugar
See recipe card for quantities.
Ingredient Notes
Gluten-free all-purpose flour blend: Use a blend that contains xanthan gum, so the cake has enough structure and stability. Make sure your blend doesn’t contain any ingredients with strong flavours, such as bean flour. Refer to baking with gluten-free flour for more information.
Almond flour: Improves the overall texture of the cake and also adds a richness in flavour.
Instructions
- Preheat oven to 350°F (180°C). Grease an 8” springform pan and line the bottom with parchment. In a large bowl, combine the gluten-free flour, almond flour, granulated sugar, baking powder and salt.
- Add the almond milk, oil, eggs and vanilla and whisk until combined.
- Pour the batter into the prepared springform pan.
- Combine the brown sugar and cinnamon and sprinkle evenly on top of the cake. Using a knife, swirl the sugar cinnamon topping into the cake batter. Don’t over mix and lose the swirl pattern.
- Bake for about 40-45 minutes, or until an inserted toothpick comes out clean or with a few moist crumbs attached. Let cool slightly in the pan, then transfer to a wire rack to cool completely.
- To make the glaze, whisk together the icing sugar, almond milk and vanilla until smooth. Pour over the cooled cake before serving.
Top Tip for Perfect Gluten-Free Cinnamon Roll Cake
- Cinnamon sugar swirl – when swirling the cinnamon sugar mixture into the cake batter, use the knife to push it down towards the bottom of the pan to get it throughout more of the cake.
Storage
Leftovers: store 2 – 3 days, covered, at room temperature.
Recipe Card
Gluten-Free Cinnamon Roll Cake (Dairy Free)
Ingredients
- 1 cup gluten-free flour, all-purpose blend (see note)
- ½ cup almond flour
- ⅔ cup granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup almond milk, see note
- ⅓ cup vegetable or canola oil
- 2 eggs
- 2 teaspoon vanilla
Cinnamon swirl
- ½ cup brown sugar
- 1½ teaspoon cinnamon
Glaze
- 1 cup icing sugar
- 4 teaspoon almond milk
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350°F (180°C). Grease an 8” springform pan and line the bottom with parchment. In a large bowl, combine the gluten-free flour, almond flour, granulated sugar, baking powder and salt.
- Add the almond milk, oil, eggs and vanilla and whisk until combined.
- Pour the batter into the prepared springform pan.
- Combine the brown sugar and cinnamon and sprinkle evenly on top of the cake. Using a knife, swirl the sugar cinnamon topping into the cake batter. Don’t over mix and lose the swirl pattern.
- Bake for about 40-45 minutes, or until an inserted toothpick comes out clean or with a few moist crumbs attached. Let cool slightly in the pan, then transfer to a wire rack to cool completely.
- To make the glaze, whisk together the icing sugar, almond milk and vanilla until smooth. Pour over the cooled cake before serving.
Notes
- Cinnamon sugar swirl – when swirling the cinnamon sugar mixture into the cake batter, use the knife to push it down towards the bottom of the pan to get it throughout more of the cake.
- Leftovers: store 2 – 3 days, covered, at room temperature.
Nutrition
Nutritional information shown is an estimate only.
See full disclaimer here.
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