Go Back
–+ servings
close up of slice of cinnamon roll cake

Gluten-Free Cinnamon Roll Cake (Dairy Free)

Carolyn Scott
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!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8 slices
Calories 369 kcal

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

Note: 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.  If using a blend with a higher starch content, add an additional 2 tablespoons of almond milk.  See Baking with Gluten-Free Flour for more information. 
Top Tip
  • 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. 

Nutrition

Serving: 1 sliceCalories: 369kcalCarbohydrates: 58gProtein: 5gFat: 14gCholesterol: 41mgSodium: 302mgFiber: 3gSugar: 46g

Nutritional information shown is an estimate only.

See full disclaimer here.
Keyword dairy free, easy-to-make, gluten free
Tried this recipe?Mention @bakeinbalance or tag #bakeinbalance!