Grain-Free Sugar-Free Cinnabon Cake

ByAimee Guess

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Grain-Free Sugar-Free Cinnabon Cake

Sink your teeth into cinnabon heaven my friends!!! Grain-free and sugar-free cinnamon rolls are just not my favorite. They are ok, I guess… but why not have something FABULOUS when eating a sweet treat?!?! That’s why I developed this super yummy cinnabon cake. My mom is famous for her cinnabon cake recipe, but it’s packed full of brown sugar and gluten! Those are just not going to work with my lifestyle anymore, and I couldn’t just suffer watching others indulge on my favorite.

That’s when this recipe was born, about 4 years ago. It’s my favorite and absolutely easy! Of course there are some steps to take, but over all much easier than trying to roll out down to make cinnamon rolls. Enjoy this delectable sweet treat. I also have been known to eat this for breakfast on several occasions too.

Grain-Free Sugar-Free Cinnabon Cake

By Aimee Guess
Serving Size 9 servings

Ingredients

Cake Ingredients

  • 2 1/2 cups finely ground almond flour
  • 1/4 cup melted butter or coconut oil
  • 1/4 cup honey
  • 2 eggs
  • 3 Tbsp. sour cream or coconut cream
  • 1 tsp. vanilla extract
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt

Cinnabon Topping

  • 1/4 cup pure maple syrup
  • 3 Tbsp. coconut flour
  • 3 Tbsp. melted butter or coconut oil
  • 2 Tbsp. cinnamon

Cream Cheese Frosting

  • 1 (8oz) package cream cheese softened
  • 1/4 cup pure maple syrup
  • 1 tsp. vanilla extract

Instructions

  • Preheat oven to 350 degrees.
  • Grease an 8X8 glass baking dish.
  • Mix cake ingredients together, then pour mixture into your baking dish.
  • Mix cinnabon topping together. Using a spoon, put dollops of topping all around the top of the cake. Use a butter knife and swirl the topping into the cake batter. Be careful to not over mix.
  • Bake cake for 25-30 minutes, or until middle has set. When a knife inserted comes out clean, the cake is done.
  • Let cake cool for 10 minutes, then pour cream cheese frosting on top. Serve warm or cold.

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4 Comments

  1. This sounds amazing and I can’t wait to make it. I just have one question, my husband has celiac and is allergic to almonds, so what is the best alternative flour to use for this recipe?

    Reply

    1. Hi Brandy! The only substitute that I have heard about for almond flour is macadamia nut flour. It’s an equal substitution, which means 1 cup almond flour = 1 cup macadamia nut flour. I have never tried it before. Hope that helps!

      Reply

  2. 2 stars
    It was more like cookie dough than cake batter? I don’t know what I did wrong but it was an expensive experiment for sure!

    Reply

    1. Oh I’m sorry to hear that. I’ve not experienced that, and this is definitely a favorite cake of mine.

      Reply